Feuilletage “beignets” Recipe
Peppered strawberry and Grand Marnier crème chantilly
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Ingredients
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Pastry Dough
Filling
Crème Chantilly
Method
Prepare the Pastry Dough
- 1
Make the Dough
In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add cold water, stirring until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
Prepare the Filling
- 2
Mix the Filling
In a bowl, combine diced strawberries, granulated sugar, black pepper, and Grand Marnier. Mix well and set aside to marinate for 15 minutes.
Make the Crème Chantilly
- 3
Whip the Cream
In a mixing bowl, beat heavy cream until soft peaks form. Gradually add powdered sugar, Grand Marnier, and vanilla extract. Continue to beat until stiff peaks form. Refrigerate until ready to serve.
Assemble the Beignets
- 4
Roll and Cut the Dough
On a floured surface, roll out the chilled dough to about 1/4 inch thick. Cut into squares or circles.
- 5
Fill and Fry
Place a spoonful of the strawberry filling in the center of each piece of dough. Fold over and seal the edges. In a deep fryer or large pot, heat oil to 350°F (175°C). Fry the filled dough until golden brown, about 2-3 minutes per side. Drain on paper towels.
Serve
- 6
Plate and Enjoy
Serve the warm beignets topped with a dollop of Grand Marnier crème chantilly and additional diced strawberries if desired.
