Buttermilk Beignets + Chicory Crème Pâtissière

BUTTERMILK BEIGNETS CHICORY CREME PATISSIERE1

Beignets

Ingredients:
1 packet (about 2 teaspoons) active dry yeast
175 ml (3/4 cup) warm (110°f) water
50 g (1/4 cup) sugar
3/4 tsp kosher salt
3/4 tsp nutmeg
1 large egg
120 ml (1/2 cup) buttermilk
430 g ap flour, divided into 180 g, 220 g, and 30 g (3 1/2 cups divided into 1 1/2, 1 3/4, and 1/4)
2 oz butter, softened and in 1/2″ pieces
canola oil for frying, enough to come about 1.5-2″ up the sides of a frying pan
powdered sugar for dusting, a lot, 2-3 cups

Chicory Crème Pâtissière Filling

 

Ingredients:
2 cups whole milk
3 tablespoons chicory coffee, such as café du monde brand
6 egg yolks
1/2 cup sugar, divided in half
1/4 cup flour
seeds of 1 vanilla bean

 

You are almost in beignet heaven; see just how to construct this recipe on: Local Milk

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