Too much of a stretch?
I am looking for a recipe actually cooked by someone on this list, that doesn't use shortening,condensed milk, or oil in the batter. Got one?
why is it important that it has no shortening or oil if you're going to plunk it in a pan full of hot oil anyway?
Seriously asking -- having trouble wrapping my head around that issue.
What type of recipe are you looking for - choux pastry, yeast, baking powder ? Strictly New Orleans style, or anything from France?
The choux pastry (cream puff) batter is just butter, water, flour, and eggs.
New Orleans, absolutely!
http://www.epicurious.com/recipes/foo...looks like a straight forward sweet yeast dough from John Besh.
That recipe has oil in it.
The oil is for frying. There is melted butter in the batter.
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