Dessert & Baked Goods » Chocolate Beignets
We have 4 words for you - Deep Fried Chocolate Truffles. Not one of those words does not scream delicious! Not only does pastry chef/chocolatier Lee Napoli share her technique for making Chocolate Beignets, but she gives great kitchen tips along the way.
Makes appox. 30 2" filled dough balls; estimate 3 or 4 beignets per person
Recipe easily halved; Best served hot!
Ingredients
Chocolate Ganache Filling
- 3 cups mascarpone cheese
- 1 lb plus 5 oz high quality semi-sweet chocolate, roughly chopped (Callebaut recommended)
Beignet (fritter) Batter
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 tbsp plus 1 tsp baking powder
- pinch of salt
- 4 eggs
- 1 cup water
- 1 tsp vegetable oil, plus more for deep frying later on
Phyllo Dough
- phyllo dough (frozen packaged OK – defrost and cut into 4” squares)
- melted butter
How-to
Make Chocolate Ganache Filling
- Melt together cheese and chocolate chunks together in a double boiler, then pour the resulting liquid into a cookie sheet with a 1” lip. Smooth surface with a spatula
- Place ganache in the refrigerator until it sets, about 1½ to 2 hours. Using a miniature ice cream scoop (available at most kitchen shops), scoop the ganache into round balls around 1” in diameter. Once all balls are scooped, place them in the freezer for another hour
Make Beignet (Fritter) Batter
- Sift together 1½ cup flour, ½ cup cornstarch, 1 tbsp plus 1 tsp baking powder and a pinch of salt
- Whisk in 4 eggs and 1 cup water until smooth, about 1-2 minutes
Wrap in Phyllo Dough
- Retrieve frozen balls of ganache from the freezer and allow to sit for a few minutes
- Tightly wrap each ganache ball with two 4" squares of phyllo dough, one sheet at a time, that have been brushed with melted butter. Set aside on baking sheet (or freeze before dipping in batter and frying; note - can be kept frozen (covered) for up to a month)
Dip in Batter & Fry
- Pour 1” of oil into a deep frying pan (or deep fryer), and heat to 350º
- Place each phyllo-wrapped beignet on a slotted spoon and dip in the batter, shaking off excess batter. Carefully drop beignets into the hot oil. Fry for 2-3 minutes, or until crust appears golden brown. (If using a deep fryer, give the basket a shake to keep beignets from sticking)
- Remove from oil, drain on paper towels, dust with powdered sugar if desired, and serve hot
Comments (2)
-
Posted Monday, January 25, 2010, at 8:58 pm by how2heroes:To Older Cook: Thank you for your comment. We have amended the recipe. These beignets were incredibly delicious! We hope you make them and share your experience with us. Enjoy!
-
Posted Monday, January 25, 2010, at 7:34 pm by TryNewThings:Thought this recipe sounded very interesting. However, in reading the recipe directions it did not tell when to use the Beignet batter that you make. Had to watch the video to see when that step came in. Video was very informative and gives additional info on how to make smaller batches.
Add a Comment / Rate this Video
You must be logged in to comment!