There is a commercial Italian product by Findus that is called "sofficini". I've happened to have a Brazilian/Japanese friend that introduced me to these fried pastries and wow, I've found the commercial sofficini. These things are coated with breadcrumb but maybe not your case, you can still try it. And pate a choux in fried doughs are a classic all around, in spanish croquettas or also in the French pomme dauphine (that is made with pureed potatoes and pate a choux).
I've two recipes tried with my Brazilian friend:
Risoles
120 g flour
200 g milk
1 tablespoon butter
pinch of salt
Mix everything on the stove until a ball forms and it's no more sticky. Let it cool before rolling with some flour.
For the coxinha I've this
Coxinha
½ liter milk
250 g flour
25 g butter
a pinch of salt
1/2 cube chicken buillon
My notes here say to boil the milk with the buillon and butter and drop the flour at once. Cook as before.
I've done multiple times the risoles but only once the coxinhas
As an Italian, I can tell you that besides the commercial product I'm talking about I don't think this is very much used method, and also here is a guessing. Good luck. I'm not sure it's what you are looking for but surely it makes a tasty dough.
