Wednesday, December 12, 2012

Beignets - Happy Channuka

I don't do sufganiyots, too heavy for me.  These on the other hand....light, crisp and ahhh Oh! so divine.
Happy Channuka!


Basic Recipe - Choux Pastry - Bero book

50 g (2 oz) butter/margarine
150 ml (1/4 pint) water
100g (4oz) Plain flour
2 or 3 eggs depending on size ( beaten)

1Place fat in water and melt over gentle heat, then bring to boil.

Make sure water is boiling before adding flour, otherwise a thin paste will form.
2Remove from heat and stir in flour.
3While off the heat, stirring until mixture forms a ball in the middle of the pan.

4Thoroughly beat the eggs into the mixture, a little at a time with a wooden spoon or electric whisk.  A thick but runny batter is what you should be aiming for.  Whisk well to avoid lumps.
5.  Pre-heat enough oil in a pan to deep fry.

6.  Dip the two teaspoons in the oil to coat it so the sticky dough does not stick to the spoons as you scoop with one teaspoon and push/drop the dough into the hot oil with the other spoon.

Fry in hot oil till just burst.  Nice and brown all over.  They're done!
Leave to cool slightly on kitchen towels.  Dust with icing sugar.
Dip in deep dark chocolate and top with whipped cream ( I like to add some icing sugar in the cream for extra sweetness.)


Click here for Source Recipe

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