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Deep-fried and sprinkled with powdered sugar, these dollops of sweet pastry can be served by the dozen in cones made of kraft paper.

Source: Martha Stewart Living, April 2002
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Ingredients

Directions

Cook's Notes

Pate a choux that is too dry will not pipe well, and dough that is too wet won't hold its shape. If the batter is too dry, add more egg; if the batter is too wet, add more flour.

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