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Beignets de Bénichon

Ingredients :
- 15 eggs
- 1/2 cup sugar
- 1/2 cup cream
- 1 glass of white wine
- 1 glass of kirsch
- 1 p. salt
- flour as necessary

Preparation :
Mousse the eggs and sugar, add the cream, white wine, kirsch, salt and flour. Work the dough well for at least 10 min to aerate it. Let stand for a few hours. Form small balls of 40 to 50g. Roll the dough out in circles with a roller as thinly as possible, finish spreading it over the knee. Fry in butter or vegetable fat. Sprinkle with sugar.

Cuisine & traditions au Pays de Fribourg. Editions La Sarine SA.

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