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.
2Remove from heat and stir in flour.
3Return to heat, stirring until mixture forms a ball in middle of pan.
4Transfer to a large bowl to cool.
5Thoroughly beat the eggs into the cooled 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.
 Make sure water is boiling before adding flour, otherwise a thin paste will form.

Click here for Source Recipe

Fry in hot oil till just burst.  They're done!
Leave to cool slightly 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.)


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