Boil water with fat and salt. Pour in the flour all at once and stir heartily at a low temperature until the dough lump separates from the bottom of the pot. Immediately fold in one egg and let the dough cool briefly. Fold in remaining eggs a little at a time.
Heat the shortening to 180 °C (small bubbles should rise on a wooden spoon handle). Using two tablespoons, make 4 cm dia. dumplings from the dough and slide them into the fat. Bake for 15 minutes until golden brown. Drain on kitchen paper and cool.
Bring milk with sugar, egg yolks and vanilla essence to a boil while stirring continuously. Let the squeezed gelatine melt in it. In a cold water bath, whip the cream with a whisk until it begins to set. Whip the cream until stiff and fold into the cream.
Cut snowballs in half, fill with cream and assemble repeatedly. Dust with powdered sugar.
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