1. Mix the first 9 ingredients together in a mixing bowl fitted with a dough hook attachment. Mix on the lowest speed for 2 minutes, until you have soft, pliable dough. Refrigerate the dough, covered, for 1 hour.

2. On a lightly floured board, roll out the dough as thinly as possible. Use a knife or cutters to cut the dough into any shape you want.

3. Follow the deep-frying precautions listed on page 178 when doing the next few steps. Heat the oil to 360°F and begin frying the dough pieces. Turn them over occasionally to brown evenly. When they’re crisp and puffy, after about 6 minutes, remove them from the oil and drain them on absorbent paper or a napkin.

4. Keep the pastries warm while you fry the remainder of the dough. Try not to eat too many in the meantime.

5. Dust the finished pastries with powdered sugar and enjoy the rest!

Chef’s tip:
Successful glazing (bruléeing) depends greatly upon an even layer of the right amount of sugar, a dry surface on the custard and, when using a blowtorch, even heating. The beauty of this dish lies in its simplicity. The strength is its contrasting textures between a thin, crisp layer of sugar covering sublime creaminess.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.