Technical Stages :

• Bring 20 cl water to a boil along with butter and vanilla sugar.
• Off the heat, add the flour all at once and mix using a wooden spatula.
• To obtain a homogeneous dough that does not stick to the sides of the saucepan, add the eggs one after another.
• Heat the frying oil to 160°C.
• Place the dough in a pastry bag and cut knobs of dough above the hot oil using scissors.
• Leave to brown and drain on paper towel as soon as they are ready.
• Sprinkle with icing sugar and dress in parchment paper cones.