alysten | OMG Nom.

jillwheezul is my hero. She has been translating recipes like crazy. I took two of her translations (this one and this one) and did the redactions for them. The end result is an amazingly light, fluffy, fried bit of melt in your mouth dough.

I started with a choux paste recipe, and started to substitute things out. Mainly because the recipes sound very similar to choux paste. There is some evidence that the french pastry has its roots in German cooking. Choux paste is a cooked pastry dough that is either baked or fried. I had my doubts when I substituted the almond/rice milk in place of regular dough. But it came out fantastic! The results were a lighter, more delicate dough.

Recipe here.