Beignets
Serves 8
1 oz. Lemon Pepper
2 oz. Garlic, granulated
2 oz. Parsley, chopped
2 oz. Black Pepper, butchergrind
2 oz. Paprika
1 oz. Basil
1 oz. Rosemary
1 oz. Oregano
1 oz. Cayenne Pepper (optional)
Méthode:
In a large bowl, combine the milk and egg with the 2 tablespoons of vegetable
oil and the granulated sugar. Blend thoroughly, then add the dry yeast and
stir to dissolve. Sift together the flour, salt and spices, then add half
to the yeast mixture. Mix well. Add the remaining flour and knead to incorporate
it. Form a large ball, cover and let double in bulk, about 40 minutes. Punch
down and knead until dough is elastic.
On a floured board, roll out the dough to a thickness of 1/4 inch and cut
into 24 five inch squares. Cover and allow to rise again for about 45 minutes.
Pour 3 inches of oil into a deep-fryer or tall, heavy bottomed saucepan and
heat to 375 degrees. Drop in the dough squares a few at a time, cooking and
turning them until golden brown. Remove with a slotted spoon and drain on
absorbent paper. Split beignet in half. Place 1 scoop of ice cream in the
bottom half then top with another piece. Repeat 2 more times. Plate and serve
for 1 portion. Dust with powdered sugar. Serve hot, 3 to an order.
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