pastry:
4 slices bacon
1 T chopped fresh parsley
1/2 t ground black pepper
1/2 t Dijon mustard
oil for frying
CHOUX PASTRY:
2/3 cup water
1/4 cup butter
1/2 cup all-purpose flour
2 eggs
DIP:
2/3 cup plain yogurt
1 tablespoon chopped chives
1 tablespoon mango chutney |
Cook bacon until crisp and chop finely.
In a bowl, mix together bacon, parsley, pepper and mustard.
To prepare pastry,
in a saucepan, heat water and butter until melted.
Bring to a boil, remove pan from heat and
immediately add all flour, beating vigorously to form a paste.
Return to heat for a few seconds,
stirring until
paste forms a ball.
Add eggs 1 at a time, beating until paste is very smooth and glossy.
Stir in bacon mixture
until well blended.
Half-fill a deep saucepan with oil.
Heat to 360F (180C), or test by dropping small pieces of paste into oil.
If it sizzles on contact, oil is hot enough.
Drop teaspoonsful of mixture into hot oil.
Fry 3 to 4 minutes,
turning once,
or until puffed and golden brown.
Drain on paper towels.
Arrange on a serving dish.
To prepare dip,
mix yogurt, chives and chutney in a bowl.
Serve with Bacon Aigrettes.
Makes 35 pieces. |
