Best Beignets With Chocolate Bourbon Sauce Recipe 465 Recipes

APPLE CIDER BEIGNETS WITH BUTTER-BOURBON DIPPING SAUCE

Steps:

• For the dipping sauce: Because the caramel takes a little while to cook, start by placing the sugar in a large, heavy skillet. Heat the sugar over medium heat, stirring with a fork until it begins to melt. Once it is melted, stop stirring. Cook the sauce, giving the skillet a swirl every now and again, so the sugar melts evenly. Cook until it is dark amber in color, and then remove from the heat. Keep an eye on the sugar because it can go from dark amber to burnt in a blink. Put an oven mitt on the hand you will be using to stir in the ingredients and stand back to avoid splattering.
• Using a wooden spoon, stir in the butter, 2 tablespoons water, the bourbon, vinegar and salt and cook over low heat, stirring to incorporate all the ingredients and scraping up all the caramel from the bottom of the pan. Add the cream, bring to a boil and allow to cook for 1 to 2 minutes, stirring, and then remove from heat. Allow to cool slightly.
• For the beignets: Set the oven rack in the middle of the oven and preheat the oven to 300 degrees F. Heat the oil in a medium heavy-bottomed pot over medium-high heat to 375 degrees F.
• In a small bowl, beat the egg with a fork, stir in the sparkling cider and 1 tablespoon oil until nice and foamy. Cook's Note: Make sure you use a sparkling cider-it makes the batter lighter and fluffier.
• In a large, shallow bowl, stir together the 1 1/4 cups flour and cinnamon if using. Make a well in the center of the flour (similar to the way you would if you were making pasta). Pour the cider mixture into the center of the well. Stir in a circular motion, with the fork slowly dragging in and incorporating the flour. Stir until a lumpy batter forms.
• Put the remaining 1/2 cup flour in a plate or pan. Working in batches of 3, dredge the apple rings in the flour, shaking off the excess, and then dip in the batter to coat, letting the excess drip off. Carefully slip the rings into the hot oil and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch.
• Lay the beignets on a paper towel-lined plate to drain the excess oil. Transfer to a cookie sheet and keep warm in the oven. Return the oil to 375 degrees F between batches.
• Just before serving, dust the warm beignets with confectioners' sugar. Make sure the butter bourbon dipping sauce is warm, then drizzle over the top and serve more on the side.

CHOCOLATE BEIGNETS

Steps:

• In a medium-sized bowl, add the warm water, sugar, and yeast and whisk well to combine. Set aside for about 10 minutes, or until the mixture has bubbled up and become foamy.
• In a large bowl sift together the bread flour, salt, cinnamon, and cocoa powder, set aside until needed.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk.
• On low speed, beat in half of the flour mixture (about 3 and 3/4 cups). Then slowly pour in the yeast mixture (careful here - this mixture can splash up if added to quickly!) and beat until smooth.
• Add in the butter and beat until incorporated. Finally, beat in the remaining flour mixture. Beat until dough is smooth and cohesive; about 2 minutes.
• Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
• Line a large rimmed baking sheet with three layers of paper towels, set aside.
• In a large enameled cast-iron pan, heat the oil until it reaches 360 degrees (F).
• Remove the dough from the refrigerator. Scrape the dough out onto a lightly floured surface and knead once or twice, just until it comes together in a neat ball.
• Roll the dough out into a 1/4-inch thick rectangle and then cut the dough into 3" inch squares.
• Working in batches, fry the dough until they puff up and are golden brown in color, turning halfway through, about 30 to 45 seconds on each side.
• Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
• Finely chop the chocolate and place it in a shallow, heatproof bowl. Add in the salt and confectioners' sugar and set aside.
• In a small saucepan heat the heavy cream and espresso powder (if using) until the cream just comes just short of a rolling boil. Remove from heat and pour the hot cream over the chopped chocolate mixture. Let sit for 2 minutes, then stir smooth with a spatula or spoon. Stir in the vanilla.
• Refrigerate until cold and stiff enough to pipe, about 2 hours, or up to 24 hours. If the filling gets too hard, simply microwave for a few seconds, and then stir smooth.
• Scrape the chocolate filling into a piping bag fitted with a piping tip of your choice (design doesn't really matter here). Poke a small hole onto the side of each beignet, insert the piping tip into the hole, and squeeze the filling into the center. Repeat with all beignets.
• In a large bowl sift together the confectioners' sugar and cocoa powder. Repeat a few times, until smooth and well combined. Dust on top of beignets and serve at once! Beignets are best eaten within a few hours of being made.