Puff and Pastry Bag Fritters Recipe - Bombe e Pasta Siringa

Set the water, butter and salt on the fire, and when the mixture comes to a boil, add the flour in one fell swoop, stirring vigorously. Keep stirring the batter till the flour is well cooked (for 10 minutes), then remove it from the pot, spread it so it's a finger thick, and let it cool completely. Begin to work the batter, adding a yolk to begin with, and after it has been incorporated, a well whipped white. Continue working the batter with a spoon, adding the next yolk and whipped white, and so on, if you have doubled or tripled the recipe. You should stir the batter until it reaches the consistency of an ointment. If you are making bombs, drop the batter into hot oil a teaspoon at a time. If you are using a pastry syringe instead, squeeze it into the oil through a star shaped opening about a half-inch (1 cm) across, cutting it into three- to four-inch lengths. In either case, fry the pastries until puffed up and golden, and then remove them to absorbent paper to drain. Once they have begun to cool, dust them with powdered sugar if you want them to be sweet, or salt if you want them to be savory. If you double the recipe it will suffice for eight to ten people.

These puffs can also be made more elaborate by making a small incision into them, and stuffing them with a meat filling; in this case, they shouldn't be dusted with sugar.