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Recipe Name: Beignets With Chocolate And Apricot Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 30

Ingredients:
3/4 Cup(s) Water
6 Tablespoon(s) Butter, unsalted cut into
slices
1 Tablespoon(s) Sugar
1/8 Teaspoon(s) Salt
3/4 Cup(s) Flour, sifted
3 Egg, room temperature
Oil, for shallow frying
Sugar, powdered garnish
4 Ounce(s) Chocolate, semi-sweet
1 Ounce(s) Chocolate, unsweetened
2 1/2 Tablespoon(s) Butter, unsalted
1/2 Cup(s) Sugar, powdered
1 Cup(s) Apricot preserves
3 Tablespoon(s) Apricot brandy, or water
Directions:
1995
1119 GMT, GMT

Pour the water into a small, heavy saucepan, and add the butter,
granulated sugar, and salt. Bring to a rolling boil, at which time
the butter should be melted. Add the flour all at once. Lower the
heat, and cook, stirring constantly with a wooden spoon, for a minute
or two, until the mixture comes away from the sides of the pan. Remove
the pan from the heat, and beat in the eggs, one at a time,
incorporating each egg thoroughly before adding the next. Continue
beating until thick and smooth. Allow the mixture to cool while
heating the oil. Pour enough vegtable oil in a large skillet so that
it is at least 1 inch deep. Heat to 360 degrees. Drop the mixture by
heaping teaspoonfuls into the hot oil, frying only a few beignets at
one time so that they are not crowded. Fry for about 4 to 5 minutes,
or until they are crusty and a dark golden brown, turning occasionally
with a spoon so that they color evenly. Note: It is important that
the fritters are crusty, if undercooked, they will deflate before
being served. Using a 10-inch skillet, you should be able to fry 10
fritters at a time (one-third the mixture). When they are sufficiently
cooked, remove the fritters with a slotted spoon, and drain on paper
toweling. Place successive batches in a 250 degree oven to keep hot
while frying the remainder. Place the beignets on a heated serving
platter, and dust the tops generously with confectioner's sugar put
through a wire sieve. Pass the sauces separately. Chocolate sauce:
Chop the chocolates into coarse pieces and place in the top of a
double boiler set over barely simmering water. Add the water, butter
and sugar. Stir occasionally until the chocolate is melted and the
mixture is well blended and smooth. Remove from the heat, but keep the
sauce over hot water until ready to serve. It should be served warm.
Apricot sauce: Turn the apricot preserves into a small saucepan. Add
3 tablespoons of the brandy or water, and simmer, stirring, just until
thoroughly heated. Add additional liquid, if necessary, to bring to a
sauce consistency. Serve Warm. Note: if there are any large pieces of
fruit in the preserves, break them up while heating. Submitted By SAM
WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On WED, 01 NOV From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 111
Calories From Fat: 47
Total Fat: 5.4g
Cholesterol: 27.3mg
Sodium: 22.5mg
Potassium: 27.4mg
Carbohydrates: 15.8g
Fiber: <1g
Sugar: 8.5g
Protein: 1.3g


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