Chocolate Beignets Recipes

CHOCOLATE BEIGNETS

Steps:

• In a medium-sized bowl, add the warm water, sugar, and yeast and whisk well to combine. Set aside for about 10 minutes, or until the mixture has bubbled up and become foamy.
• In a large bowl sift together the bread flour, salt, cinnamon, and cocoa powder, set aside until needed.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk.
• On low speed, beat in half of the flour mixture (about 3 and 3/4 cups). Then slowly pour in the yeast mixture (careful here - this mixture can splash up if added to quickly!) and beat until smooth.
• Add in the butter and beat until incorporated. Finally, beat in the remaining flour mixture. Beat until dough is smooth and cohesive; about 2 minutes.
• Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
• Line a large rimmed baking sheet with three layers of paper towels, set aside.
• In a large enameled cast-iron pan, heat the oil until it reaches 360 degrees (F).
• Remove the dough from the refrigerator. Scrape the dough out onto a lightly floured surface and knead once or twice, just until it comes together in a neat ball.
• Roll the dough out into a 1/4-inch thick rectangle and then cut the dough into 3" inch squares.
• Working in batches, fry the dough until they puff up and are golden brown in color, turning halfway through, about 30 to 45 seconds on each side.
• Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
• Finely chop the chocolate and place it in a shallow, heatproof bowl. Add in the salt and confectioners' sugar and set aside.
• In a small saucepan heat the heavy cream and espresso powder (if using) until the cream just comes just short of a rolling boil. Remove from heat and pour the hot cream over the chopped chocolate mixture. Let sit for 2 minutes, then stir smooth with a spatula or spoon. Stir in the vanilla.
• Refrigerate until cold and stiff enough to pipe, about 2 hours, or up to 24 hours. If the filling gets too hard, simply microwave for a few seconds, and then stir smooth.
• Scrape the chocolate filling into a piping bag fitted with a piping tip of your choice (design doesn't really matter here). Poke a small hole onto the side of each beignet, insert the piping tip into the hole, and squeeze the filling into the center. Repeat with all beignets.
• In a large bowl sift together the confectioners' sugar and cocoa powder. Repeat a few times, until smooth and well combined. Dust on top of beignets and serve at once! Beignets are best eaten within a few hours of being made.