22 August 2014,15:43 by

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Makes :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Mix together the flour, paprika and salt by sifting them on to a sheet of greaseproof paper. Add a generous grinding of black pepper.
  • Put the butter and water into a saucepan and heat gently. As soon as the butter has melted and the liquid starts to boil, tip in all the seasoned flour at once and beat hard with a wooden spoon until the mixture forms a stiff paste and comes away from the sides of the pan in a ball.
  • Remove the saucepan from the heat and cool the paste for 5 minutes. This is important if the aigrettes are to rise well.
  • Gradually beat in enough of the beaten egg to give a stiff dropping consistency that still holds a shape on the spoon. Mix in the Gruyere.
  • Heat the oil for deep frying to 180°C/ 350°F or until hot enough to turn a cube of bread brown in 1 minute. Take a teaspoonful of the choux paste and use a second spoon to slide it into the oil.
  • Make more aigrettes in the same way. Fry for 5 minutes until golden brown. Drain on kitchen paper and keep warm while cooking successive batches.
  • To serve, pile the aigrettes on a warmed serving dish and sprinkle with Parmesan.


  • 200 grams plain flour
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 7 tablespoon cold butter, diced
  • 5 eggs, beaten
  • 100 grams mature Gruyere cheese, coarsely grated
  • Idhayam Mantra Peanut oil, for deep frying
  • 100 grams freshly grated Parmesan cheese
  • Ground black pepper

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