From New Orleans. So called as they are light as a nun's sigh, being made of chou paste, which is the base for cream puffs and Ã©clairs.
1 cup sifted all-purpose flour
Sift together flour, salt and sugar and set aside. Heat water and butter together until butter melts. Add flour combination all at once, and stir rapidly with a wooden spoon until dough leaves sides of pan and forms a lump. Remove from heat and beat in eggs, one at a time, beating hard after each addition. When dough is no longer slippery-looking, stir in vanilla extract. Scoop up a heaping teaspoon of the dough and, with a second teaspoon, push it off into preheated fat (350 degrees F on deep-fat thermometer, or until a 1-inch cube of bread browns in 60 seconds). When puffed and golden brown, drain on paper towels. Sprinkle with confectioners' sugar and serve hot. Makes several dozen.
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