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Sunday, April 24, 2011

Beignets with Chocolate Dipping Sauce

Happy Easter!   For breakfast this morning I am making these simple beignets.  Since Emma is with us this Easter I decided to make one of her favorite things from childhood.  These are a real treat and are very easy to make especially if you have a deep fryer.  These are not the doughy, salty beignets you get in New Orleans (which are tasty), but instead these are the real French beignets made from pate choux.  They are crispy and light as air, and not very sweet. I like to serve these with a warm ganache dipping sauce and hot coffee and mimosas!  Rise and shine!




Beignets with Chocolate Dipping Sauce
makes about 18

1/2 cup water
1/2 stick butter (1/4 cup)
1/4 tsp salt
1/2 cup flour
2 eggs

Vegetable oil for frying

1/2 cup cream
1/2 cup chocolate chips

Preheat oil to 350 F.   In a medium sacue pan combine water, butter and salt, and bring to a boil.  Once boiling remover from heat and add flour  Stir vigorously with a wooden spoon until mixture forms a ball.  Let cool 15 minutes.   Add eggs one at a time and beat into batter with wooden spoon until smooth.

Drop teaspoons of dough into hot oil and fry until puffed and golden.  Drain beignets on paper towels.  Dust with powdered sugar.  Serve with warm ganache.

Ganache:  In a small sauce pan, bring cream just to a boil. Remove from heat, add chocolate chips and stir until glossy and smooth.  Pour into small ramekins and serve with beignets.
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2 comments:

  1. Chef BafoFebruary 18, 2012 at 10:37 PM

    Nomtastic! I do have a question. I tend to use "cake flour" for nearly everything sweet. What are your thoughts when it comes to the various flours? Do you have a general preference? You're awesome, by the way.

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  2. Mama OzzyFebruary 19, 2012 at 11:38 AM

    I actually like to use all purpose flour )preferably a soft southern flour like White Lilly) for pate choux (the base for beignets and profiteroles etc) because I think the gluten in all purpose flour helps them to inflate batter in the hot oil (or oven). I do like cake flour for cakes though, it gives a much more tender "crumb". And Hey, thanks for the compliment! Your blog rocks! Mamma Ozzy

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