French Crullers

Steps

1. Prepare the choux dough.
2. Put the dough in a pastry bag fitted with a half-inch star tip.
3. Cut a few 10 cm squares of parchment paper.
4. Add enough shortening to a pan or fryer to cover the donuts when melted (about 5 cm deep). Heat to 350 °F.
5. Using tongs, dip the parchment squares in the oil and remove to a surface.
6. Pipe circles of choux dough on the parchment squares.
7. Gently set dough on their parchment in shortening a few at a time, leaving room for expansion. Remove the parchment with tongs to use for next set of donuts, and deep fry until light brown, about 1 minute. Turn over, and fry until second side browns, another 1 minute.
8. Remove to the wire rack and let cool while frying the remainder.