Sunday, March 6, 2011

Sugared Chocolate Beignets for Mardi Gras

Oh to be in the Big Easy for Mardi Gras! Unfortunately that's not happening for me, so the next best thing is to prepare a Mardi Gras feast. Rice and Beans, jumbalaya? gumbo? Maybe. But definitely something Chocolate!

Coffee with Chicory is so New Orleans, and you'll want to make David Guas & Raquel Pelzel's fabulous recipe for Chocolate Cupped Cakes with Coffee & Chicory.

What goes with Coffee with Chicory? Well, Beignets, of course, and they should definitely be Chocolate! Might not find these chocolate ones at Cafe du Monde, but they could be on your breakfast table. These Sugared Chocolate Beignets are easy to make, and so delicious. Beignets are usually fried in vegetable oil (cottonseed oil at Cafe du Monde), but this recipe calls for baking (healthier and easier).  Recipe is from Sunset's Best Recipes of 2010.

Time: 1 hour, plus freezing time. These doughnuts can be prepared ahead, requiring only a quick baking once your guests arrive.

2 tablespoons corn syrup
1/2 cup heavy whipping cream
4 ounces chopped bittersweet chocolate
2 sheets (17 oz. total) cold thawed puff pastry dough
1 large egg
1/2 cup sugar

1. Combine corn syrup and cream in a microwave-safe container. Heat in 30-second intervals until boiling. Put chocolate in a bowl and pour hot cream on top. Stir chocolate until smooth, then chill, stirring often, until firm, about 20 minutes.

2. Meanwhile, line 2 baking sheets with parchment paper. On a lightly floured surface with a lightly floured rolling pin, roll each pastry dough sheet into a 12-in. square. Cut each square into 16 smaller squares and transfer to a baking sheet.

3. In a bowl, lightly whisk egg and 1 tbsp. water to blend, then brush over pastry squares. Spoon about 1 tsp. chocolate into the center of each square. Fold 1 corner of each square over to meet the opposite corner, forming a triangle. Press edges to seal. Use a 2 1/2-in. round cutter to trim corners of triangle and form a shape that resembles a three-quarter moon. Wrap trays with plastic wrap and freeze at least 1 hour and up to 1 week. (To save space, after 30 minutes of freezing, put pastries in resealable plastic bags in freezer.)

4. Preheat oven to 400°. Bake pastries, switching pan positions once, until golden brown, about 15 minutes. Let cool 5 minutes. Put sugar in a bowl and turn beignets in sugar to coat. Serve immediately.

Photo: Annabelle Breakey: Styling: Karen Shinto


Reeni said...

What scrumptious looking beignets! Love the chocolate middles. I stopped by to say hi and respond to your question about the square muffins - it's a wilton pan!

Janet Rudolph said...

Thanks, Reeni, love your blog!

Loni Emmert said...

This blog is enough to give me shivers! So much little time. I'm going to eat my way through these recipes...need something to munch on while I'm writing....thank you!

Lorraine @ Not Quite Nigella said...

These look wonderful and I really like the addition of chocolate in the centre of them :)

Janet Rudolph said...

Thanks, Lorraine, for stopping by. Love your blog.