Make choux pastry: to do this, boil sugar, water, butter and salt. Add the sifted flour in a fall (all at once). Stir until a smooth dough forms, which separates from the walls and bottom of the frying pan. Remove the frying pan from the kitchen stove and add one egg at a time to the batter. At the end add rum and juice of one lemon Cool dough.
Cut balls with a spoon and bake in hot oil at 170 °C until golden. Sprinkle with powdered sugar before serving. Serve with cold or warm vanilla sauce. Swiss recipes
from the chef of the Schweizer Stuben in Kaiserslautern, Waldemar Welz