Choux-paste beignets rolled in sugar
French Cooking Academy · ♥ 535 likes · 21.2K views · 7 min video
Read about beignets and fritters in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 50 cl milk
- 1 tsp salt
- 100 g sugar
- 120 g butter
- 300 g flour
- 2 l oil
Over medium heat, put in the milk, then the salt, sugar and butter.
Boiling the milk, sugar and butter
Bring gently to the boil; as soon as it boils, turn off the heat so too much liquid does not evaporate.
Off the heat, add all the flour at once and work it in with a spoon until it forms a dough.
Adding all the flour at once
Transfer the hot dough to a food processor and rest about 10 minutes until just warm, so the eggs do not cook.
- eggs
Beat the eggs like an omelette and add them a portion at a time, pulsing then running the processor, until the dough holds on a spoon and is not watery.
Heat the oil to 170 degrees Celsius, 338 Fahrenheit, checking with a thermometer.
Drop spoonfuls of dough into the oil with two spoons, not too many at a time so the oil temperature does not drop; fry a few minutes until puffed and brown.
- sugar
Drain on paper towel on a tray, then roll in sugar.
Rolling in sugar and the Halloween cauldron