1 hour, including 30 minutes resting time.
Cooking time : 30 minutes
Ingredients to make approx 600 grams of ganses :
250 grams of flour
1 teaspoon of baking powder.
A pinch of salt
50 grams of powdered sugar
80 grams of soft butter.
Milk to mix into the pastry
olive oil for frying.
This recipe should be considered as the base model : each cook can modify it as they see fit : for example, whip the egg-whites into a foam if you like them lighter, don’t use the yeast if you wish a heavier ganse, other cooks will add orange flower water or eau de vie……..There exist as many variations as there are cooks !
Sieve the flour into a basin, add the sugar,the salt, the yeast, the butter cut into dices then the beaten eggs. Thoroughly mix in your hands to achieve a supple homogeneous ball of pastry. If it is difficult to work, add a little milk ; the amount depends on the size of your eggs. Cover the basin with a tea towel and leave it to rest at ambient temperature for 30 minutes. Split the ball into 3 parts so that you can more easily spread it out
With the help of a rolling pin roll out the pastry into a sheet about one mm thick. Using preformed shapes and the rolling pin, cut the sheet into the ganses. If you do not have any special shapes available, you can simply cut them into triangles : fold the apex in towards the centre and then drop it into the boiling oil. The ganses should become golden in colour before removing them. Place them on some absorbant paper in a dish
and generously powder them immediately with icing sugar.
Cut them into triangles, bend the apex towards the centre, then plunge them into the boiling oil.