Beignet done that

Art Culinaire, Spring, 2004 by Carol M. Newman

To finish: Preheat deep fryer to 350 degrees. Remove dough from refrigerator and place onto floured work surface. Roll into two 12X4-inch rectangles 1/8-inch thick. Spoon 12 tablespoons of filling 2-inches apart on one rectangle, leaving a 1/2-inch border along the edges. Brush egg wash around the filling and drape the remaining rectangle over the filling. Cut between each beignet using a fluted pastry wheel. Deep fry beignets until golden brown. Remove from oil and blot with paper towels; sprinkle with sea salt.

To serve: Serve beignets on a bed of sea salt and caraway seeds. Garnish with parsley sprigs.

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ingredients

For the dough:

5 ounces cream cheese, softened

2 ounces unsalted butter, softened

4 ounces all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon paprika

For the filling:

1 tablespoon butter

3 slices bacon, finely chopped

2 onions, peeled and thinly sliced

1 1/2 teaspoons chopped black truffle

1 1/2 teaspoons truffle oil

Salt and pepper

To finish:

Egg wash as needed

For the garnish:

Sea salt

Caraway seeds

Parsley sprigs

RELATED ARTICLE: Vanilla Bean Beignets (Makes 12)

Geoffrey Zakarian

directions

For the dough: In the bowl of an electric mixer fitted with the paddle, mix cream cheese, butter and vanilla seeds until combined. In a separate bowl, mix flour, salt and baking powder. Add dry ingredients to cream cheese mixture. Mix until dough comes together. Transfer to a lightly floured work surface and finish mixing by hand. Flatten into a disc, wrap with plastic and refrigerate for one hour.

Preheat deep fryer to 350 degrees. Remove dough from refrigerator, transfer to a floured work surface and roll into a 16X10-inch rectangle 1/16-inch thick. Cut dough with a fluted pastry wheel into long wavy strips. Deep-fry until golden brown; transfer to a paper towel-lined sheet pan.

To serve: Serve beignets with vanilla beans.

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ingredients

For the dough:

4 ounces cream cheese, softened

2 ounces unsalted butter, softened

1/2 vanilla bean, split and scraped

4 ounces all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

For the garnish:

Vanilla beans

RELATED ARTICLE: Sour Cherry and Goat Cheese Beignets (Makes 12)

Geoffrey Zakarian

directions

For the dough: In the bowl of an electric mixer fitted with the paddle, mix cream cheese, butter and zest until combined. In a separate bowl, mix flour, salt and baking powder. Add dry ingredients to cream cheese mixture. Mix until dough comes together. Transfer to a lightly floured work surface and finish mixing by hand. Divide dough in half, flatten into a disc and wrap with plastic. Refrigerate for one hour.

For the cherry filling: Combine ingredients in a medium saucepan and simmer for five minutes. Set aside to cool.

For the goat cheese filling: In the bowl of an electric mixer fitted with the paddle, mix ingredients until combined. Place filling in a pastry bag and refrigerate until needed.

To finish: Preheat deep fryer to 350 degrees. Remove dough from refrigerator and place on a floured work surface. Roll into two 12X4-inch rectangles, 1/8-inch thick. Pipe six quarter-size goat cheese circles 2-inches apart along the length of each rectangle, leaving a 1/2-inch border along the edges. Place one tablespoon cherry compote on top of each goat cheese circle. Brush remaining half of dough with egg wash and fold over the filling. Cut out each beignet using a ravioli crimper and secure the edges. Deep fry beignets until golden brown. Blot with paper towels.