Shelf 61nzikrif1l

Extract from Chocopologie • By Fritz Knipschildt • Published by Other

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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00

Chocopologie
These truffle-filled treats bring together two of my favorite things: beignets and chocolate ganache. I roll the beignet dough around the truffles and deep-fry them for indulgent overkill. When you bite into one, it’s crispy on the outside and soft and creamy on the inside.

Makes about 12 beignets

Posted by Houghton Mifflin Harcourt Published See Houghton Mifflin Harcourt's 13 projects » © 2019 Fritz Knipschildt / Other · Reproduced with permission. · Text excerpted from CHOCOPOLOGIE © 2016 by Fritz Knipschildt and Mary Goodbody. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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  • Step 1

    To make the ganache: Put the chocolate in a heatproof bowl.

    In a heavy saucepan, bring the cream and honey to a boil over medium-high heat. Once it’s bubbling, pour the cream mixture over the chopped chocolate. With a wooden spoon, stir the ganache until the chocolate melts and the mixture is smooth and evenly colored. Add the butter and stir until incorporated. Let the ganache cool to room temperature.

    Cover the bowl and refrigerate until cold and hard, at least 30 minutes and up to 1 1⁄2 hours.

    When the ganache is cold, remove the bowl from the refrigerator. Pinch off pieces about the size of walnuts and roll them between your palms into balls. Transfer the truffles to a baking sheet and refrigerate again for 15 to 20 minutes to harden.

  • Step 2

    To make the beignet dough: In the bowl of an electric mixer fitted with the paddle attachment and set on medium speed, blend the granulated sugar, milk, and oil until smooth. Add the eggs and mix until incorporated.
    
In a separate mixing bowl, whisk together the flour, baking powder, and salt.

    Reduce the mixer speed to medium-low. Add the dry ingredients, a little at a time, until the dough is smooth and no longer sticky.

    Refrigerate the dough until cold, at least 30 minutes.

    When the dough is cold, remove it from the refrigerator and turn out onto a lightly floured surface. Take the truffles from the refrigerator.

    Pinch off pieces of dough about twice the size of the truffles.

    Flatten the dough on a lightly floured work surface. Put a truffle in the center of each piece of flattened dough, pull the sides up to cover, and pinch closed. Make sure the truffles are completely covered or they will seep from the beignets when fried. Roll the beignets in a little flour and return to the baking sheet.

    Pour about 3 inches of oil into a large, heavy pan and heat over medium-high heat until the oil registers 365°F on a deep-fry thermometer.

    Drop 5 or 6 beignets at a time in the hot oil and fry until the beignets are lightly browned on all sides and bob to the surface of the oil, 6 to 10 minutes. Do not crowd the pan, and let the oil regain its heat between batches. (Keep the uncooked beignets in the refrigerator while frying the early batches.)

    Drain the fried beignets on paper towels. Spread the confectioners’ sugar on a plate and roll the warm beignets in the sugar to coat lightly. Serve warm or at room temperature.

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