Sugared Chocolate Beignets

Sugared Chocolate Beignets Recipe
Photo: Annabelle Breakey; Styling: Karen Shinto
Time: 1 hour, plus freezing time. These gourmet doughnuts can be prepared ahead, requiring only a quick baking once your guests arrive.

Yield:

Makes 32

Recipe from

Sunset

Nutritional Information

Calories 111
Caloriesfromfat 58 %
Protein 1.6 g
Fat 7.1 g
Satfat 2.8 g
Carbohydrate 11 g
Fiber 0.5 g
Sodium 78 mg
Cholesterol 12 mg

Ingredients

2 tablespoons corn syrup
1/2 cup heavy whipping cream
4 ounces chopped bittersweet chocolate
2 sheets (17 oz. total) cold thawed puff pastry dough
1 large egg
1/2 cup sugar

Preparation

1. Combine corn syrup and cream in a microwave-safe container. Heat in 30-second intervals until boiling. Put chocolate in a bowl and pour hot cream on top. Stir chocolate until smooth, then chill, stirring often, until firm, about 20 minutes.

2. Meanwhile, line 2 baking sheets with parchment paper. On a lightly floured surface with a lightly floured rolling pin, roll each pastry dough sheet into a 12-in. square. Cut each square into 16 smaller squares and transfer to a baking sheet.

3. In a bowl, lightly whisk egg and 1 tbsp. water to blend, then brush over pastry squares. Spoon about 1 tsp. chocolate into the center of each square. Fold 1 corner of each square over to meet the opposite corner, forming a triangle. Press edges to seal. Use a 2 1/2-in. round cutter to trim corners of triangle and form a shape that resembles a three-quarter moon. Wrap trays with plastic wrap and freeze at least 1 hour and up to 1 week. (To save space, after 30 minutes of freezing, put pastries in resealable plastic bags in freezer.)

4. Preheat oven to 400°. Bake pastries, switching pan positions once, until golden brown, about 15 minutes. Let cool 5 minutes. Put sugar in a bowl and turn beignets in sugar to coat. Serve immediately.

Note: Nutritional analysis is per beignet.

February 2010
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