1. In a small, heavy saucepan, combine the butter, lard, and whole milk. Heat over medium heat until the mixture reaches a full boil (212°F / 100°C) — you will see vigorous bubbling across the entire surface.
2. Remove from heat. Add the flour and salt all at once, then stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth, cohesive dough. This technique is called panade formation: the starch in the flour gelatinises in the hot liquid, creating the structural base of the puff.
3. Allow the dough to cool for 3 to 5 minutes, until it is warm but no longer steaming and you can hold your hand near the pan without discomfort (approximately 140°F / 60°C or below at the surface). This resting step prevents the egg from scrambling when added.
4. Add the egg, unbeaten, directly to the warm dough. Stir continuously and firmly until the egg is fully incorporated and the paste is smooth, glossy, and holds a soft peak when lifted on the spoon — approximately 2 to 3 minutes of stirring.
5. In a deep, heavy saucepan, heat frying fat (lard or neutral oil) to 375°F (190°C). Use a candy or deep-fry thermometer. The fat should be at least 3 inches (7.5 cm) deep to allow the puffs to float freely.
6. Drop small portions of the paste from the tip of a teaspoon — roughly 0.5 teaspoon (about 3 g) each — directly into the hot fat, working in small batches of 6 to 8 pieces to avoid crowding and temperature drop.
7. Fry for 3 to 5 minutes, turning occasionally, until the puffs are deep golden brown, crisp on the exterior, and have ceased active bubbling. They will puff and float when done. Remove with a slotted spoon.
8. Drain on a layer of paper towels (substitute for brown paper) in a single layer. Serve immediately as a soup garnish, or hold uncovered in a warm oven (250°F / 120°C) for up to 15 minutes to preserve crispness.
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