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with vanilla bean beignets Pastry Chef Nicole Plue Makes six servings Ingredients -for the custard 9 each egg yolks 1 oz. Sugar 3-3/4 cups Heavy cream 5-1/4 oz. Bittersweet chocolate, chopped 1 tsp. Vanilla extract pinch Salt -for the beignets 1 oz. Fresh yeast 3 Tbls. Sugar 1/2 cup Warm water 1-1/2 tsp. Salt 1 cup Heavy cream 1 each Egg 3 cups All purpose flour 1/2 each Vanilla bean Preparation -for the custard Combine the sugar and egg yolks and whisk together. Bring the cream, salt and vanilla to a boil and pour over the chocolate in a mixing bowl. Stir until melted. Slowly temper the chocolate/cream mixture into the eggs, whisking well to combine. When all of the chocolate/cream has been incorporated, strain through a fine strainer. Pour the custard into custard cups and bake in a water bath in a 300 º F. oven until the custard becomes set. Chill well. -for the beignets Combine the yeast with the sugar and warm water in a the mixing bowl and allow to activate. When the yeast has become active, split the vanilla bean and scrape the seeds into the bowl. Add the salt, cream, egg and flour and mix using a paddle for two minutes. Cover with saran wrap and proof until doubled in volume. When ready to fry, heat a pot of vegetable oil to 325 F. And scoop the batter in using a 1 tsp. Scoop or measuring spoon. Fry until golden brown, turning occasionally. Remove to an absorbent towel and drain well. Toss in granulated sugar. -to serve Sprinkle a fine layer of granulated sugar over the top of each custard and caramelized using a torch. Garnish with two beignets and serve. |
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