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Recipes
Chocolate Creme Brulee With Vanilla Bean Beignets
Chocolate Creme Brulee With Vanilla Bean Beignets
Chocolate Creme Brulee With Vanilla Bean Beignets
photo credit: Ev Thomas
Light beignets accompany a bittersweet chocolate creme brulee.
Recipe By:
Pastry Chef Nicole Plue
Prep
N/A
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Total
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Serves
Makes six servings
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Creme Brulee
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Ingredients
The Beignets:
1
oz
Fresh yeast
3
Tbls
Sugar
1/2
cup
Warm water
1-1/2
tsp
Salt
1
cup
Heavy cream
1
each
Egg
3
cups
All purpose flour
1/2
each
Vanilla bean
The Custard:
9
each
egg yolks
1
oz
Sugar
3-3/4
cups
Heavy cream
5-1/4
oz
Bittersweet chocolate, chopped
1
tsp
Vanilla extract
pinch Salt
Instructions
Custard
Combine the sugar and egg yolks and whisk together. Bring the cream, salt and vanilla to a boil and pour over the chocolate in a mixing bowl. Stir until melted. Slowly temper the chocolate/cream mixture into the eggs, whisking well to combine. When all of the chocolate/cream has been incorporated, strain through a fine strainer. Pour the custard into custard cups and bake in a water bath in a 300 º F. oven until the custard becomes set. Chill well.
Beignets
Combine the yeast with the sugar and warm water in a the mixing bowl and allow to activate. When the yeast has become active, split the vanilla bean and scrape the seeds into the bowl. Add the salt, cream, egg and flour and mix using a paddle for two minutes. Cover with saran wrap and proof until doubled in volume. When ready to fry, heat a pot of vegetable oil to 325 F. And scoop the batter in using a 1 tsp. Scoop or measuring spoon. Fry until golden brown, turning occasionally. Remove to an absorbent towel and drain well. Toss in granulated sugar.
Serve
Sprinkle a fine layer of granulated sugar over the top of each custard and caramelized using a torch. Garnish with two beignets and serve.
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