Ingredients
Choisissez cette recette pour fabriquer des beignets irrésistibles à la crème, comme celles illustrées.
Complementary substances:
As for the pretzels:
2 and a quarter cups of active coffee powder
halfway through the tea bag (at 110°F/45°C)
1/4 cup of confectioners’ sugar
1/2 teaspoon of sweetened milk
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1/4 cup of unsalted butter, melted.
1 cup of coffee with sugar
deux oeufs gros
4 tablespoons of flour for every batch
Vegetable oil for frying
One tablespoon of thick cream for the garnish:
1/2 teaspoon of powdered sugar
1 teaspoon of vanilla extract for coffee
One tablespoon of crystallized sugar for the sugar coating:
Preparation
Masquez les pâtes:
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Put the leek in a small bowl, pour in the tea, and let it sit for about 5 minutes, or until it becomes foamy.
Combine the sugar, tedied milk, melted butter, salt, and eggs in a large bowl. Blend well.
Combine the lees mixture with the flour in the bowl.
Pour in the flour one tablespoon at a time and stir until a smooth paste forms.
Place the dough on a floured board and roll out for about 5 to 7 minutes, or until it is smooth and elastic.
Cook the pasta in a covered saucepan over low heat for about an hour, or until it doubles in volume, using a clean torch.
Cut the beignets in half and fry them:
Pour la pâte levée sur un plan fariné et étalez-la à nouveau.
Roll out the dough until it’s about 1/2 inch thick.
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Use a round emporte-parts knife to cut out beignet shapes.
Arrange the chopped beignets on a baking sheet lined with sulphurized parchment paper and cover with a torch. Keep them in the fridge for another half an hour.
Heat the vegetable oil in a frypan or large casserole to 350 degrees Fahrenheit (175 degrees Celsius).
After returning them to the pan once, fry the beignets in batches until golden brown on both sides, about 1 to 2 minutes each side.
Use a colander to transfer the beignets to a paper towel-lined tray to drain them.
Gather all the garnishes:
Place the thick cream in a bowl and whisk until it begins to thicken.
Continue to whip until stiff peaks form, then add the powdered sugar and vanilla extract.
Place the chantilly in a pastry bag with a small round opening.
Put the toppings on top:
Once the beignets have cooled somewhat, use a small spoon to make a little hole in the side of each beignet.
Place the douillet in the hole and fill up each Chantilly beignet.
Coat the pretzels:
Once the beignets are evenly coated, roll them in the crystallized sugar.
Asister :
Serve the cream-filled beignets right away or store them in an airtight container in the fridge for up to two days.
Advice for perfectly crisp fried beignets:
Chauffeur à chaud : To make sure the beignets cook evenly and don’t turn out greasy, make sure the oil is at the right temperature for friturating.
Garnish: Be careful not to break the beignets as you are filling them. For an easy filling, make sure the cream is whipped until stiff peaks form.
Preferably enjoy these beignets warm from the oven, but they may also be chilled and set out at room temperature for later.
Savor your cream-filled beignets:
At any time of day, you may indulge in these delicious beignets topped with whipped cream. For the perfect dessert, pair them with a mug of hot tea or coffee.
Points important: This recipe for crème-frosted beignets
Housemade beignets
Crème fouetté garnish
French toast balls
The confectionery
Pastries for the morning meal
Dessert ideas
Indulge in the sweet and creamy goodness of these house-fried beignets with this easy and delicious recipe. Excellent pastry!
