Preparation
Beat the eggs and sugar until foamy. Add the cream, white wine, kirsch, salt, and flour.
Work the dough well and "beat" it* for at least 10 min to aerate it.
Let it rest for a few hours. Form small balls of 40 to 50 g (dough portions).
Roll the dough out into thin rounds using a rolling pin, then finish stretching it over the knee.
Fry in hot fat (butter or vegetable shortening). Sprinkle with sugar.
*(Use a circular upward motion with a spatula to "beat" the mixture and incorporate air.)
Recipe from the book: Cuisine & Traditions au Pays de Fribourg, Éditions la Sarine.
For 40 to 50 pieces
Preparation : 30 min
Cooking : 60 to 80 min
Ingredients and products
- 15 eggs
- ½ cup sugar
- ½ cup cream
- 1 glass white wine
- 1 glass kirsch
- 1 pinch of salt
- flour as needed
