2 pounds Chocolate Ganache
2 ounces Dried cherries
26 ounces All-purpose flour (1 lb. 10 oz.)
1 3/4 ounces Cocoa powder
4 ounces Granulated sugar
1/2 teaspoon Salt
2 tablespoons Active dry yeast
6 fluid ounces Milk, warm
7 Eggs
5 ounces Unsalted butter
Egg wash, as needed
Powdered sugar, as needed
Yield: 60 Pieces
1. Prepare the Ganache and allow it to rest at room temperature until it begins to firm. Or if refrigerated, warm the ganache over a pot of warm water until it is soft enough to pipe. Fill a pastry bag fitted with a large plain tip with the Ganache then pipe it into 1/2-ounce (15-gram) "kisses" on a paper-lined sheet pan. Refrigerate.
2. Steep the cherries in hot water for 5 minutes, then drain and chop.
3. Sift the flour with the cocoa powder, then stir in the sugar and salt.
4. Combine the yeast with the warm milk. Add the yeast and milk to the dry ingredients in the bowl of a small electric mixer fitted with a dough hook. Mix the ingredients at low speed, adding the eggs a small amount at a time. Mix the dough until gluten develops, approximately 7 to 10 minutes.
5. Allow the dough to rest for 5 minutes. Then mix on medium speed, adding the butter a small piece at a time. Let the butter mix in after each addition. When all of the butter has been added and the dough is pulling away from the sides of the bowl, add the cherries and mix until incorporated. Allow the dough to rest in the refrigerator for 30 minutes before using.
6. Roll a portion of the dough into a long rectangle, approximately 2 inches (5 centimeters) wide and 1/8 inch (3 millimeters) thick. Mark a centerline down the length of the dough with the back of a chef's knife. Brush the dough with egg wash. Place a row of ganache kisses on the lower half of the dough, spaced approximately 2 inches (5 centimeters) apart. Fold the upper half of the dough over the ganache. Press the dough together around the ganache, ravioli-style. Cut the dough between the ganache to form individual pillows. Place the beignets on a paper-lined sheet pan and freeze.
7. Place several frozen beignets in a deep-fryer basket. Place another deep fry basket over all beignets to keep them submerged in the fat as they cook. Deep-fry the frozen beignets at 325°F (160°C) for approximately 3 to 4 minutes. Drain, toss in powdered sugar and serve.
Notes: Method: Straight dough
Fermentation: 30 minutes
Beignets (ben-YEA), are leavened, deep-fried doughnut-like pastries smothered in powdered sugar. They are served piping hot 24 hours a day in New Orleans' French Quarter. Chef Link has added chocolate to the traditional formula for this dessert presentation.
2 ounces Dried cherries
26 ounces All-purpose flour (1 lb. 10 oz.)
1 3/4 ounces Cocoa powder
4 ounces Granulated sugar
1/2 teaspoon Salt
2 tablespoons Active dry yeast
6 fluid ounces Milk, warm
7 Eggs
5 ounces Unsalted butter
Egg wash, as needed
Powdered sugar, as needed
Yield: 60 Pieces
1. Prepare the Ganache and allow it to rest at room temperature until it begins to firm. Or if refrigerated, warm the ganache over a pot of warm water until it is soft enough to pipe. Fill a pastry bag fitted with a large plain tip with the Ganache then pipe it into 1/2-ounce (15-gram) "kisses" on a paper-lined sheet pan. Refrigerate.
2. Steep the cherries in hot water for 5 minutes, then drain and chop.
3. Sift the flour with the cocoa powder, then stir in the sugar and salt.
4. Combine the yeast with the warm milk. Add the yeast and milk to the dry ingredients in the bowl of a small electric mixer fitted with a dough hook. Mix the ingredients at low speed, adding the eggs a small amount at a time. Mix the dough until gluten develops, approximately 7 to 10 minutes.
5. Allow the dough to rest for 5 minutes. Then mix on medium speed, adding the butter a small piece at a time. Let the butter mix in after each addition. When all of the butter has been added and the dough is pulling away from the sides of the bowl, add the cherries and mix until incorporated. Allow the dough to rest in the refrigerator for 30 minutes before using.
6. Roll a portion of the dough into a long rectangle, approximately 2 inches (5 centimeters) wide and 1/8 inch (3 millimeters) thick. Mark a centerline down the length of the dough with the back of a chef's knife. Brush the dough with egg wash. Place a row of ganache kisses on the lower half of the dough, spaced approximately 2 inches (5 centimeters) apart. Fold the upper half of the dough over the ganache. Press the dough together around the ganache, ravioli-style. Cut the dough between the ganache to form individual pillows. Place the beignets on a paper-lined sheet pan and freeze.
7. Place several frozen beignets in a deep-fryer basket. Place another deep fry basket over all beignets to keep them submerged in the fat as they cook. Deep-fry the frozen beignets at 325°F (160°C) for approximately 3 to 4 minutes. Drain, toss in powdered sugar and serve.
Notes: Method: Straight dough
Fermentation: 30 minutes
Beignets (ben-YEA), are leavened, deep-fried doughnut-like pastries smothered in powdered sugar. They are served piping hot 24 hours a day in New Orleans' French Quarter. Chef Link has added chocolate to the traditional formula for this dessert presentation.
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