Sparrow Choux With Beignets Recipe

Prepare infusion

Split the vanilla bean lengthwise and scrape the seeds into a small saucepan with the milk. Add the pod. Warm the milk gently over medium heat until it just begins to steam (do not boil). Remove from heat and let steep for 10–15 minutes. If using vanilla extract, add it later with the butter.

Whisk yolks and sugar

In a heatproof bowl, whisk the egg yolks with the granulated sugar and cornstarch until the mixture is pale and slightly thickened.

Temper and thicken

Remove the vanilla pod from the milk. Slowly pour one-third of the hot milk into the yolk mixture while whisking constantly to temper. Then pour the tempered yolks back into the saucepan with the remaining milk. Cook over low-medium heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and coats the back of the spoon (about 6–8 minutes). Do not boil.

Cool and strain

Immediately remove from heat, pass the crème anglaise through a fine-mesh sieve to remove any cooked egg and the vanilla pod remnants. If desired, stir in 1 tsp vanilla extract for brighter flavor. Cover with plastic film pressed directly onto the surface to prevent a skin from forming. Chill in the refrigerator at least 2 hours (or overnight) until fully cold and set.

Preheat and prepare piping

Line two baking sheets with parchment paper. Fit a pastry bag with a plain round tip (about 1/2 inch) or use a piping bag without a tip. Preheat oven to 400°F (200°C).

Make the choux paste

In a medium saucepan combine milk, water, butter, sugar, and salt. Bring to a vigorous simmer over medium heat until the butter has melted and the mixture just comes to a boil. Remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball (1–2 minutes). Return the pan to low heat for 30 seconds, stirring constantly, to dry the paste slightly.

Incorporate eggs

Transfer the paste to a mixing bowl or stand mixer. Let cool 3–5 minutes. Add eggs one at a time, fully incorporating each before adding the next. The dough should be glossy and fall in a thick ribbon from the spatula. Depending on egg size, you may need slightly less or more; stop when the desired texture is reached.

Pipe and top

Fill the pastry bag and pipe small mounds about 1 to 1 1/4 inches (2.5–3 cm) in diameter, spaced 1 inch apart, to make chouquettes. Sprinkle generously with pearl sugar (if using coarse sugar, press lightly so it adheres). For beignet-style larger rounds, pipe 2–2.5 inch mounds on a separate sheet and do not top with pearl sugar—these will be fried later.

Bake the chouquettes

Bake the small chouquettes at 400°F (200°C) for 10 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 10–12 minutes until golden brown and puffed. Do not open the oven during baking. If making larger baked choux, increase time accordingly (15–20 minutes total) and ensure they are dry inside by baking longer at the lower temperature if needed.

Drying

Turn off the oven, prop the door open slightly with a wooden spoon, and let the chouquettes sit in the warm oven for 10 minutes to dry out the interiors. Remove to a wire rack to cool completely.

Heat oil

Pour neutral oil into a deep heavy pot to a depth of about 2–3 inches (enough so the beignets will float). Heat the oil to 355–360°F (180–182°C). Use a thermometer for accuracy.

Fry the beignets

Using two spoons or a small ice-cream scoop, drop piped or scooped 2–2.5 inch rounds of choux dough carefully into the hot oil, a few at a time to avoid crowding. Fry, turning as necessary, until golden brown and puffed, about 3–4 minutes per side. The beignets should be evenly colored and crisp. Remove with a slotted spoon and drain briefly on paper towels.

Finish

While still warm, dust fried beignets with powdered sugar or toss lightly in powdered sugar. For a glossy finish, brush with a teaspoon of neutral oil and dust very lightly with confectioners' sugar.

Fill (optional)

If you want filled chouquettes or beignets, transfer the chilled crème anglaise to a piping bag fitted with a small round tip. Pierce the bottom of each cooled chouquette or beignet and pipe about 1–2 teaspoons of crème anglaise into each until slightly firm. Alternatively, serve the crème anglaise on the side for dipping.

Dust and serve

Arrange chouquettes and beignets on a platter. Dust with confectioners' sugar or sprinkle additional pearl sugar on top of baked chouquettes for extra crunch. Serve immediately for fried beignets and within a few hours for filled choux (keep chilled).