Chocolate Beignets

RH Staff

From: VTK, Chicago. Yield: 25 pieces (5 per serving).

Brioche Dough*:
1/3 cup whole milk
3/4 oz. dry active yeast
1 lb. all-purpose flour
4 extra-large eggs
1-1/2 oz. granulated sugar
1/2 tsp. kosher salt
5-1/4 oz. butter, cut into small pieces

Chocolate Truffles:
3 oz. heavy cream
1 oz. sugar
1-1/4 oz. butter, softened
5 oz. bittersweet chocolate

*Note: It's important to take the refrigerated brioche ingredients out of the refrigerator ahead of time so they can warm up to room temperature. Milk may be warmed slightly.

For brioche dough: Add yeast to the whole milk. Allow mixture to sit for about 20 minutes so yeast can activate.

In a mixer equipped with a hook attachment, mix together the flour, sugar and salt at a low speed. Slowly add milk and yeast mixture. Add room temperature eggs one at a time.

Slowly add pieces of butter. Mix until dough is completely attached to the hook and coming away from the sides of the bowl. Remove dough from hook and place in greased mixer bowl; allow dough to rise at room temperature for about 45 minutes. After the dough has risen, poke it back down to release some of the air. Cover dough and refrigerate overnight.

For chocolate truffles: Heat cream and sugar until sugar is fully dissolved and mixture almost reaches a boil. Add chocolate. Heat to 40°C (104°F). Stir in butter and remove-from heat. Place in refrigerator until chocolate starts to congeal. At this point, remove it from cooler and scoop into 3/4" balls. Freeze overnight.

The next day, remove dough from refrigerator and poke down again. Prepare rolling surface with flour, and roll the dough out to 1/8" thickness. Cut the dough into 2" circles using a cookie cutter. Chill again. Wrap chilled dough around frozen truffles; cover completely. Refrigerate until ready to fry the beignets.

To cook beignets: Preheat oil in frying pan over medium heat. Drop beignets in and cook until golden brown, turning once. Remove from oil and coat with sugar. Serve immediately.