Anise and lemon nun’s puffs

Makes 100 Desserts and puddings

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Method

For the choux pastry:
Put 125ml water in a saucepan with the milk, butter and salt and stir over medium heat until the butter has melted. Increase the heat to high, then add the flour all at once and begin stirring with a wooden spoon until the mixture comes together into a thick, buttery paste. Continue mixing for 2-3 minutes, or until the mixture comes away from the side of the pan. Remove from the heat.

Transfer the mixture to the bowl of an electric mixer fitted with a paddle attachment and beat on medium speed until cool to the touch. Reduce the speed to low andaddthe3eggs,oneata time, scraping the side of the bowl from time to time and allowing each egg to be fully incorporated before adding the next.

To check if the choux paste has the right consistency, lift the paddle attachment; if the dough stretches about 5cm before it breaks, it is ready. Alternatively, take a small teaspoon of the dough; if it stays upright but collapses at the tip, it is ready.

If the dough tip breaks off or stays in a stiff peak, you will need to add half the extra egg.

Once made, the choux paste needs to be piped straight away.

Rest at room temperature for 1 hour.

Put the sugar and star anise in a large bowl, combine well and set aside. Put half the choux pastry in another bowl, then add the lemon zest, vanilla seeds (discard the pods) and baking powder.

Beat with a wooden spoon until well combined.

Heat the oil in a deep-fryer or a deep saucepan to 180C/350F. Spoon the choux pastry into a piping bag fitted with a 1cm plain nozzle.

Hold the filled piping bag in one hand and a small paring knife in the other hand and, working in batches of 10-15 at a time, pipe the mixture into the hot oil, cutting close to the nozzle every 2cm to make small balls.

During cooking, make sure that the temperature of the oil stays at 180C/350F) — if it cools too much, the puffs may become greasy. Be aware that the further you are from the oil, the more likely you are to get scalded when the choux is dropped into it.

Using a flat spatula, gently move the puffs around in the oil, constantly pushing them down into the oil so they cook evenly. It is important to fry the puffs reasonably slowly so that they cook all the way through.

When they are golden, remove with a slotted spoon, drain on kitchen paper, then immediately toss the puffs in the bowl with the sugar and star anise mixture until well coated. Serve warm or leave to cool on wire racks to room temperature.