Fluffy Cakes

Fluffy Cakes

Makes 30 to 36

These choux-type pastries can be filled with custard or Chantilly cream but are also very nice just by
themselves. They are traditionally made in the Azores for the Carnival season.

350 g/12 oz flour
30 g/1 oz granulated sugar
300 ml/½ pint liquid – half milk, half water
100 g/3½ oz butter
10 eggs
1 coffeespoon salt
2 tablespoons aniseeds (or fennel seeds)

In a large pan bring the liquid to the boil with the butter, sugar, seeds and salt. When boiling, mix in
the flour, all at once, reduce the heat and stir until the paste is smooth and no longer sticks to the sides
of the pan. Remove from the heat and allow to cool. Then mix in the eggs, one at a time, beating
vigorously until all themoisture is absorbed, before adding the next egg. It should have the consistency
of a thick meringue paste. If you arrive at this consistency before adding all the eggs, do not add any
more. If, on the other hand, it is still too stiff after the last egg has been beaten in, mix in another one
– although this should not be necessary. Beat well again and bake in small mounds (the size of a pingpong
ball) in buttered trays, until puffy and golden in an oven preheated to 210°C/425°F/Gas 7. After
cooling they can be filled with sweetened whipped double cream, Chantilly or a thick custard.

No comments yet.

Leave a Reply