Fried Choux Puffs with Jam

In a heavy-bottomed saucepan, combine 380 ml water, 20 g butter, 50 g sugar and a pinch of salt. Bring to a boil over medium heat, stirring until the butter has fully melted.

Reduce the heat to low and immediately add all 220 g of flour at once. Beat vigorously with a wooden spoon for 2-3 minutes, until the dough comes together into a smooth ball and stops sticking to the sides of the pan — this is the classic choux pastry technique.

Transfer the dough to a wide bowl and let it cool for 10-15 minutes to 60-70°C (the dough should be warm but not scorch your hand).

Separate 6 eggs into yolks and whites. Beat the yolks into the dough one at a time, mixing thoroughly until smooth before adding the next one.

Whip the whites with a mixer to stiff peaks and gently fold them into the dough with a silicone spatula using an under-and-over motion — it's the airy whites that give the puffs their characteristic lightness.

Heat 500 ml sunflower oil in a deep saucepan to 175-180°C. Using two teaspoons, shape the dough into balls the size of a walnut and carefully drop them into the hot oil.

Fry the puffs in batches for 4-5 minutes, turning with a slotted spoon, until evenly golden brown on all sides — inside they should be hollow and very light.

Remove the finished puffs with a slotted spoon onto a plate lined with paper towel to drain off excess oil. While still hot, roll them in breadcrumbs mixed with vanilla sugar.

Serve immediately while hot, with thick cherry jam on the side in a small bowl — dip the puffs into the jam before each bite.