Beignets with chocolate and apricot sauce
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Beignets with chocolate and apricot sauce
  Chocolate    Creole    Apricots    Sauces  
Last updated 6/12/2012 1:08:18 AM. Recipe ID 34727. Report a problem with this recipe.
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      Title: Beignets with chocolate and apricot sauce
 Categories: Breads, Creole
      Yield: 30 Beignets
 
    3/4 c  ;Water
      6 tb Butter, unsalted; cut into
           -slices
      1 tb Sugar
    1/8 ts Salt
    3/4 c  Flour, sifted
      3 lg Egg; room temperature
           Oil, for shallow frying
           Sugar, powdered; (garnish)

MMMMM----------------BITTERSWEET CHOCOLATE SAUCE---------------------
      4 oz Chocolate, semi-sweet
      1 oz Chocolate, unsweetened
    1/2 c  ;Water
  2 1/2 tb Butter, unsalted
    1/2 c  Sugar, powdered

MMMMM-----------------------APRICOT SAUCE----------------------------
      1 c  Apricot preserves
      3 tb Apricot brandy; or water
 
  Pour the water into a small, heavy saucepan, and add the butter,
  granu- lated sugar, and salt.  Bring to a rolling boil, at which time
  the butter should be melted. Add the flour all at once. Lower the
  heat, and cook, stirring constantly with a wooden spoon, for a minute
  or two, until the mixture comes away from the sides of the pan.
  
  Remove the pan from the heat, and beat in the eggs, one at a time,
  incorporating each egg thoroughly before adding the next. Continue
  beating until thick and smooth. Allow the mixture to cool while
  heating the oil.
  
  Pour enough vegtable oil in a large skillet so that it is at least 1
  inch deep.  Heat to 360 degrees.
  
  Drop the mixture by heaping teaspoonfuls into the hot oil, frying
  only a few beignets at one time so that they are not crowded. Fry for
  about 4 to 5 minutes, or until they are crusty and a dark golden
  brown, turning occasionally with a spoon so that they color evenly.
  
  Note:  It is important that the fritters are crusty, if undercooked,
  they will deflate before being served.
   Using a 10-inch skillet, you should be able to fry 10 fritters at a
  time (one-third the mixture).
  
  When they are sufficiently cooked, remove the fritters with a slotted
  spoon, and drain on paper toweling. Place successive batches in a 250
  degree oven to keep hot while frying the remainder.
  
  Place the beignets on a heated serving platter, and dust the tops
  generously with confectioner's sugar put through a wire sieve. Pass
  the sauces separately.
  
  Chocolate sauce:  Chop the chocolates into coarse pieces and place in
  the top of a double boiler set over barely simmering water. Add the
  water, butter and sugar. Stir occasionally until the chocolate is
  melted and the mixture is well blended and smooth. Remove from the
  heat, but keep the sauce over hot water until ready to serve. It
  should be served warm.
  
  Apricot sauce:  Turn the apricot preserves into a small saucepan. Add
  3 tablespoons of the brandy or water, and simmer, stirring, just until
  thoroughly heated. Add additional liquid, if necessary, to bring to a
  sauce consistency. Serve Warm. Note:  if there are any large pieces
  of fruit in the preserves, break them up while heating. Submitted By
  SAM WARING   On   WED, 01 NOV
  1995 111938 GMT
  




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Recipe ID 34727 (Apr 03, 2005)

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