Desserts

Trio of Beignets

December 14, 2016

There’s nothing that quite captures the feel good moment between you, a great cup of coffee, and a straight-out-of-the-fryer crispy beignet… Add chocolate, pastry cream, caramelized apples, spiced crumble, lemon glaze—top it all of with a loved one to enjoy it all and a whole new experience can be created. Hopefully this video will inspire you to whip something up in the kitchen that you can share with your friends and family and enjoy a fun holiday foodie moment that might end up becoming a tradition! I want to give Nespresso a big shoutout for supporting and collaborating with me on this fun video because it’s always nice to find a group of folks that love food and coffee as much as I do!!” Plus they’re giving me a Nespresso machine to giveaway to one of you foodies! See below for how to enter! That aside, let’s dive into this recipe.

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Begin by making a simple custard. In a medium sauce pot add 1 cup of milk…

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…1/4 cup of sugar…

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…1 tsp of vanilla extract…

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…and 1 tbsp of butter.

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Mix and bring to a simmer.

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In a separate bowl add 1 whole egg, 3 tbsp of cornstarch…

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…and mix together until smooth.

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Slowly whisk in half of the heated mixture into the egg mixture.

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Once combined, whisk the egg mixture back into the sauce pot and return to a simmer for another 3-4 minutes.

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Be sure to check out the video recipe above for easy tips on making a flawless custard. 

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Once the custard has set up, remove from heat and divided it evenly into two separate bowls.

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In one bowl add 1 tsp of lemon zest and 2 tbsp of lemon juice.

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Give it a good mix.

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Cover both in plastic (pressing down to remove excess air), and let the lemon and vanilla custards continue to set up in the fridge for at least 1 hour.

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To make the spiced crumble topping simply combine 1/4 cup of cold diced butter, 3/4 cup of flour, 3 tbsp of granulated sugar, 3 tbsp of brown sugar, 1 tsp of ground cinnamon,  and 1 tsp of nutmeg.

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Once thoroughly combined bake in a 375°F oven for 15-20 minutes, or until it’s a dark golden brown.

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While that bakes, begin making the apple pie filling by adding 1 pad of butter…

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…and 2 medium diced apples (gala, fuji, honey crisp) to a pan on high heat.

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Add 2 tbsp of brown sugar and a pinch of salt.

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Give this a few tosses and cook for 5-7 minutes, or until the apples are golden brown.

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Then add in 2 tsp of cornstarch and 3-4 tbsp of water.

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Cook for another minute, or until it thickens up and has a sticky texture.

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Remove from heat and set aside until ready to use.

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Begin making the glazes by dividing 2 cups of powdered sugar evenly between two bowls.

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In one of the bowls add in 4 tbsp of dark chocolate powder and 4-5 tbsp of water.

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In the other bowl add 1 lemon, zested and juiced, along with 2-3 tbsp of water.

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Give both a good mix and set aside until needed.

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More TIPS on making the perfect glaze can also  be found in the video recipe above.

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You can check out my beignet recipe for a detailed description on how to make the perfect beignets for this decadent trio.

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Just a few tips…when rolling out the beignet dough, the thinner and more consistent you can roll out the dough, the fluffy the beignet will be.

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When you go to fry the beignets I never like to fill my pan more than halfway up with oil and to be safe I prefer about a third way up.

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You can take a small piece of excess dough to test when the oil is ready. If the oil sizzles when it touches the dough, your ready to fry up the beignets. 

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Lastly, make sure you allow the excess oil to drain off the beignets.

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Once the beignets are all fried up and cool enough to handle, begin glazing them in the chocolate and lemon glazes.

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Leave a few unglazed for the apple pie filling and spiced crumble.

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Cut small openings in the unglazed beignets…

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…and stuff them with the warm apple pie filling.

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Using a piping bag and metal tip, stuff the chocolate glazed beignets with the vanilla custard…

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…and the lemon glazed ones with lemon custard.

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Sprinkle the spiced crumble over the apple pie stuffed beignets…

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…and add a sprinkle of powdered sugar.

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All that’s left to do is enjoy AND enter to win my Nespresso Giveaway!

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NESPRESSO GIVEAWAY:
In order to enter all you have to do is send me a picture or short video of a fun food & coffee moment with your friends and family via my Twitter, Instagram, or Facebook, and of course LIKE and SHARE this video. If you recreate my beignets in the picture or video, you’ll get little extra love. Use my social handle @ByronTalbott when you post and you will be locked in for a brand new Nespresso machine! I’ll be announcing a winner before December 21st, so let the holiday food festivities begin!!

Trio of Beignets

Trio of Beignets

Ingredients

  • 3/4 cup warm water
  • 3/4 cup warm evaporated milk
  • 1 tbsp dry active yeast
  • 1 whole egg (optional, but optimal)
  • 1/3 cup sugar
  • 3 tbsp melted butter
  • 1/2 of a vanilla bean (1 tbsp vanilla extract)
  • 3 cups bread flour
  • 2 tsp salt
  • Chocolate Glaze:
  • 1 cup powdered sugar
  • 4 tbsp chocolate powder
  • 4-5 tbsp water
  • Lemon glaze:
  • 1 cup powdered sugar
  • 1 lemon juiced and zested
  • 2-3 tbsp water
  • Vanilla Custard:
  • 1 whole egg
  • 1 cup milk
  • 3 tbsp cornstarch
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • Lemon Curd:
  • 1/2 cup vanilla custard
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • Apple Filling:
  • 2 apples (gala, fuji, honey crisp)
  • 2 tbsp brown sugar
  • 2 tsp cornstarch
  • 3-4 tbsp water
  • pinch of salt
  • Spiced Crumble:
  • 3/4 cup flour
  • 1/4 cup cold diced butter
  • 3 tbsp granulated sugar
  • 3 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg

Instructions

  1. Begin by making a simple custard. In a medium sauce pot add 1 cup of milk, 1/4 cup of sugar, 1 tsp of vanilla extract, and 1 tbsp of butter. Mix and bring to a simmer. In a separate bowl add 1 whole egg, 3 tbsp of cornstarch and mix together until smooth. Slowly whisk in half of the heated mixture into the egg mixture. Once combine, whisk the egg mixture back into the sauce pot and return to a simmer for another 3-4 minutes. Be sure to check out the video recipe above for easy tips on making a flawless custard. Once the custard has set up, remove from heat and divided it evenly into two separate bowls. In one bowl add 1 tsp of lemon zest and 2 tbsp of lemon juice. Give it a good mix, cover both in plastic (pressing down to remove excess air), and let the lemon and vanilla custards continue to set up in the fridge for at least 1 hour.
  2. To make the spiced crumble topping simply combine 1/4 cup of cold diced butter, 3/4 cup of flour, 3 tbsp of granulated sugar, 3 tbsp of brown sugar, 1 tsp of ground cinnamon, and 1 tsp of nutmeg. Once thoroughly combined bake in a 375°F oven for 15-20 minutes, or until it's a dark golden brown.
  3. While that bakes, begin making the apple pie filling by adding 1 pad of butter and 2 medium diced apples (gala, fuji, honey crisp) to a pan on high heat. Add 2 tbsp of brown sugar and a pinch of salt. Give this a few tosses and cook for 5-7 minutes, or until the apples are golden brown. Then add in 2 tsp of cornstarch and 3-4 tbsp of water. Cook for another minute, or until it thickens up and has a sticky texture. Remove from heat and set aside until ready to use.
  4. Begin making the glazes by dividing 2 cups of powdered sugar evenly between two bowls. In one of the bowls add in 4 tbsp of dark chocolate powder and 4-5 tbsp of water. In the other bowl add 1 lemon, zested and juiced, along with 2-3 tbsp of water. Give both a good mix and set aside until needed. More TIPS on making the perfect glaze can also be found in the video recipe above.
  5. You can check out my beignet recipe for a detailed description on how to make the perfect beignets for this decadent trio.
  6. Just a few tips…when rolling out the beignet dough, the thinner and more consistent you can roll out the dough, the fluffy the beignet will be.
  7. When you go to fry the beignets I never like to fill my pan more than halfway up with oil and to be safe I prefer about a third way up.
  8. You can take a small piece of excess dough to test when the oil is ready. If the oil sizzles when it touches the dough, your ready to fry up the beignets.
  9. Lastly, make sure you allow the excess oil to drain off the beignets.
  10. Once the beignets are all fried up and cool enough to handle, begin glazing them in the chocolate and lemon glazes. Leave a few unglazed for the apple pie filling and spiced crumble. Cut small openings in the unglazed beignets and stuff them with the warm apple pie filling. Using a piping bag and metal tip, stuff the chocolate glazed beignets with the vanilla custard and the lemon glazed ones with lemon custard. Sprinkle the spiced crumble over the apple pie stuffed beignets and add a sprinkle of powdered sugar. All that’s left to do is enjoy!
http://www.byrontalbott.com/trio-of-beignets/

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| Left: KitchenAid Mixer | Top Middle: Boos Cutting Board | Top Right: Good Grips Containers |
| Bottom Middle: All-Clad Sauce Pot | Bottom Right: Chef’s Knife |

 

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