Bittersweet Chocolate Beignets Recipe
Chocolate filled petite beignets & espresso creme anglaise
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Ingredients
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For the Beignets
For the Espresso Crème Anglaise
Method
For the Beignets
- 1
Prepare the Dough
In a mixing bowl, combine flour, sugar, yeast, and salt. Heat the milk and butter together until warm, then whisk in eggs. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
- 2
Knead and Rise
Knead the dough on a floured surface for about 5 minutes until smooth. Place in a greased bowl, cover with a cloth, and let rise in a warm place for 1 hour or until doubled in size.
- 3
Shape and Fill
Roll out the dough to about 1/4 inch thickness and cut into small squares. Place a few chocolate chips in the center of each square, fold over, and seal the edges.
- 4
Fry the Beignets
Heat the vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the beignets in batches until golden brown, about 2-3 minutes on each side. Drain on paper towels.
For the Espresso Crème Anglaise
- 5
Heat the Cream and Milk
In a saucepan, heat the heavy cream, milk, and sugar over medium heat until it just begins to simmer. Remove from heat.
- 6
- 7
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Do not let it boil.
- 8
Finish and Serve
Remove from heat, stir in the espresso and vanilla extract. Let cool slightly before serving with the warm beignets.
