Beignets – Creme Filled
12 ¾ fl oz Water
1 tsp Salt
11 tbsp Butter
1 ¾ cups High Gluten Flour
5 medium Eggs
12 fl oz Pastry Cream
In a sauce pot, bring water and salt to a boil; add butter. Add flour all at once and stir to form dough base. In a mixer at low speed with paddle attachment, turn dough to cool. Add eggs one at a time till paste forms. Using a ¾ ounce scoop, drop dough into 350 degree fryer for about 5 minutes. Remove and allow to cool on sheet pan. Pipe ½ ounce of pastry cream into each beignet. Place beignets in a moderate oven for 2-3 minutes till warm. Serve with honey or hot chocolate sauce.
Makes – 24
Pastry Cream
10 ½ fl oz Whole Milk
½ Vanilla Bean
2 pinches Salt
2 ½ tbsp Corn Starch
6 tbsp Sugar
1 large Egg
8 tsp Butter
Have a bowl ready for cooling the pastry cream with a fine mesh sieve resting in the rim. Pour the milk into a heavy saucepan. Scrape vanilla seeds into milk. Add salt and place over medium-high heat. Bring to just under a boil, stirring occasionally and making sure milk solids are not sticking to bottom of pan. In a mixing bowl, whisk together corn starch and sugar. Add eggs and whisk until smooth. Slowly ladle about 1/3 of milk into the egg mixture, whisking constantly. Pour the egg-milk mixture back into the hot milk and continue whisking over medium heat until the custard is as thick as lightly whipped cream. To thicken properly the mixture must come just to the boiling point (few slow bubbles). Remove from heat and pour through the sieve into a bowl. Allow to cool and place in a pastry bag.
Makes – 12 fluid ounces
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.