Fofas do Faial — Traditional Fennel-Choux Base
DGADR's inventoried formula scalds flour in a mixture of water, milk, butter and fennel, incorporates fifteen eggs and bakes spoonfuls in a hot oven. The record permits them plain or filled with lemon or vanilla cream; because it gives no cream formula, this recipe documents the base precisely without inventing a filling.
- Yields
- Not stated
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- 500 g / 17.6 oz Wheat flour
- 500 ml / 16.9 fl oz total, optionally equal parts Water and milk
- 2 tablespoons Fennel seeds
- 2 tablespoons Sugar
- 125 g / 4.4 oz Butter or margarine
- 1 teaspoon Salt
- 15 Eggs
- as needed Butter and flour for the tray
Method
Heat the oven to about 220°C / 425°F and prepare a greased, floured tray.
Bring the water and milk, salt, fennel seeds, sugar and butter to the boil.
Add all the sifted flour at once and stir over the heat until the dough forms a ball and releases from the pan.
Remove from the heat and let the dough cool completely.
Beat in all 15 eggs one at a time, waiting until each is completely absorbed before adding the next; the finished dough should have the consistency of a very thick meringue.
Spoon mounds onto the tray and bake in the hot oven until risen and deeply golden.
Leave to cool. Serve plain, or fill using a separately attributed lemon or vanilla cream recipe.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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