Oreilles de Cochon

OREILLES DE COCHON

While New Orleanians revel in their beignets and café au lait, old-school Cajuns have Oreilles de Cochon. Literal-minded French-speakers may blush at the idea of ‘pigs’ ears’ pastries, but in truth, these crunchy-fried confections only share the shape of their namesake. These oreilles come with pecans and a spiced rum sauce, but countless other versions are served throughout Acadiana, including beignet-inspired boudin-stuffed Oreilles de Cochon at Cafe Des Amis in Breaux Bridge. It may take some practice to get the twirl just right while frying, but these little pastries are quite forgiving and certainly will be a delicious home-style treat.

Oreilles de Cochon
Yields: Makes 12
 
Ingredients
  • 1½ cups all-purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅔ cup whole milk
  • Vegetable oil, for frying
  • ¾ cup cane syrup
  • ¼ cup spiced rum
  • 2 tablespoons unsalted butter
  • ½ cup chopped pecans, toasted
Instructions
  1. Place a wire rack in a large rimmed baking sheet.
  2. In a large bowl, whisk together flour, sugar, salt, and cinnamon. Make a well in center of flour mixture; stir in milk until a dough forms. Turn out dough onto a heavily floured surface, and knead gently 2 to 3 times. Divide dough into 12 equal pieces, and shape each piece into a ball. Roll each ball into a 5-inch circle.
  3. In a medium Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 360°.
  4. Place 1 round of dough into oil. Using a fork, place tines in center of dough, and twist to form a pig ear shape. Hold pastry on fork in oil for about 1 minute to maintain shape. Turn dough, and fry until golden brown, about 1 minute. Transfer to prepared pan to let drain. Repeat process with remaining dough.
  5. In a medium saucepan, bring cane syrup, rum, and butter to a boil over medium heat. Reduce heat to low, and simmer, stirring occasionally, until syrup thickens, 5 to 7 minutes. Remove from heat and reserve.
  6. Working in batches, place pastries in syrup, gently turning to coat. Remove one at a time, letting excess syrup drip off, and place on wire rack. Sprinkle with pecans. Serve immediately.
Notes
*For bright, citrusy oreilles, omit ground cinnamon and add 1 teaspoon grated fresh orange zest.

Looking for more great desserts? Find them in our newest issue of Louisiana Cookin’.

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