1 cup, plus 2 tablespoons sifted all-purpose flour
4 large eggs
1 teaspoon vanilla
Vegetable shortening, for deep frying
Confectioners' sugar
In a sauce pot bring water, butter, salt and sugar to a boil. Add flour all at once and beat with a wooden spoon or with an electric mixer until fully incorporated and dough pulls away from the sides of the pot. Mix in eggs one at a time until fully incorporated and glossy. Add vanilla and put into a piping bag with round ½ in tip. In the deep fryer, heat 3 inches shortening 370 degrees F. Drop the dough by teaspoonfuls into the shortening, and fry the beignets in batches, turning them, until golden brown (about 3 minutes). With a slotted spoon, remove to paper towels to drain. Sprinkle the beignets with the confectioners' sugar and serve them hot.
Espresso Panna Cotta
6 oz granulated sugar
3.5 cups heavy cream
1 cups milk
1/2 c
1.5 tbsp gel powder
gelatin exchange rate 1.5 tbsp powder = 5 sheets
warm sugar, heavy cream, and milk in a pot to simmer but do not boil. Add espresso and gelatin together in small mixing bowl and let steep for a minute or two. Combine both and allow to cool. Pour mixture into medium sized coffee cups and allow to set overnight. Serve with basket of fresh beignets. Feel free to use some crème anglaise or raspberry sauce to dunk doughnuts.
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