Ingredients ½ 1× 2× 3×

• 1 cup plain flour
• 1 cup water and ¼ cup butter or oil
• 3 eggs at room temperature
• 1 teaspoon cornflour, 1 teaspoon vanilla and a pinch of salt
• Very cold, thick syrup (2 cups sugar to 1 cup water)
• Plenty of oil for frying

Instructions

1. Bring the water, butter and salt to the boil, add the flour and cornflour all at once and stir fast until a smooth ball forms
2. Stir the dough over low heat for 2 minutes to dry it, then transfer to a bowl and let it cool completely
3. Beat in the eggs one at a time, mixing well after each, until the dough is glossy and smooth
4. Spoon the dough into a piping bag fitted with a large star nozzle
5. Pipe fingers straight into completely cold oil, cutting them with scissors, before turning on the heat
6. Turn the heat to medium and let the fingers rise to the surface and puff without stirring
7. Turn them until golden and very crisp on all sides
8. Lift them straight from the hot oil into the cold, thick syrup for 2 minutes, then drain and serve