Description
Crispy chocolate beignets honor Louisiana’s sweet culinary heritage with powdered sugar and rich chocolate filling. Warm pastries invite passionate cooks to explore New Orleans’ delightful dessert tradition.
Ingredients
Scale
- 8 oz (226 g) dark baking chocolate, at least 50% cocoa
- 1 cup (240 ml) heavy cream
- 3 tbsps (45 ml) honey
- 1 tsp (5 ml) vanilla extract
- 1 pinch salt
- 3 ½ cups (440 g) flour (T45 or T55 recommended for best results)
- 1 egg, beaten
- 2 tsps (10 g) active dry yeast
- 2 tbsps (25 g) sugar
- ½ cup (120 ml) unsweetened condensed milk
- 1 tsp (5 g) salt
- 4 tbsps (60 g) unsalted butter, melted
- Oil (vegetable or canola) for frying
Instructions
- Ganache Preparation: Gently heat cream to a delicate simmer, then remove from heat. Fold in finely chopped chocolate, stirring until achieving a glossy, uniform consistency. Incorporate honey, vanilla, and a touch of salt. Set aside to cool and thicken.
- Yeast Activation: Dissolve yeast with sugar in tepid water, allowing it to bloom into a frothy mixture. Combine activated yeast with beaten egg, condensed milk, and melted butter in a spacious mixing bowl.
- Dough Development: Blend flour and salt into the liquid ingredients, kneading methodically until the dough transforms into a smooth, elastic texture. Cover with a damp cloth and let rest in a warm location until volume doubles.
- Shaping and Filling: Roll out the risen dough to a 1/4-inch thickness on a flour-dusted surface. Cut into precise squares, placing a generous ganache dollop in the center of each. Carefully fold and seal edges, creating plump dough parcels.
- Frying and Finishing: Heat oil to 360°F. Fry the filled pastries in small batches until achieving a golden, dramatically puffed exterior. Transfer to absorbent paper to drain excess oil. Generously dust with powdered sugar and serve immediately for optimal enjoyment.
Notes
- Chocolate Ganache Perfection: Warm cream gently to a simmer, ensuring it doesn’t boil, for a silky smooth base.
- Yeast Activation Technique: Use lukewarm water between 100-110°F to wake up yeast without killing its delicate properties.
- Dough Rising Secret: Choose a draft-free, warm spot around 85°F for optimal dough expansion and soft texture.
- Frying Temperature Precision: Maintain consistent 360°F oil temperature to achieve golden, crispy exterior without absorbing excess grease.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 9
- Calories: 450
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg