Beignet done that

Art Culinaire, Spring, 2004 by Carol M. Newman

All-purpose flour as needed

For the garnish:

1/4 pound sea beans

Basil, stemmed and fried; as needed

Cilantro, stemmed and fried; as needed

Tarragon, stemmed and fried; as needed

RELATED ARTICLE: Chocolate Beignets (Makes 12)

Geoffrey Zakarian

directions

For the dough: In the bowl of an electric mixer fitted with the paddle, mix cream cheese and butter 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 filling: Place chocolate in a bowl and set aside. Bring cream and butter to a boil in a saucepan and pour over chocolate. Allow to stand for five minutes and stir with a whisk until smooth. Cool to room temperature and transfer to a pastry bag.

To finish: Preheat deep fryer to 350 degrees. Remove dough from refrigerator and transfer to a floured work surface. Roll dough to two 8X10-inch rectangles, 1/16-inch thick. Brush one rectangle with egg wash, then pipe 16 quarter-size chocolate circles in two rows, 2-inches apart. Cover with remaining rectangle and cut out each chocolate circle with a fluted ravioli cutter, making sure to secure the edges. Fry beignets until golden brown; transfer to a paper towel-lined sheet pan and dust with powdered sugar.

To serve: Serve beignets on a bed of chocolate chips.

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ingredients

For the dough:

5 ounces cream cheese, softened

2 ounces unsalted butter, softened

4 ounces all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

For the filling:

4 ounces bittersweet chocolate, chopped

3 ounces heavy cream

1 ounce unsalted butter

To finish:

Egg wash as needed

Powdered sugar as needed

For the garnish:

Bittersweet chocolate chips