Toucan Truffle Beignets
Vosges Huat-Chocolat® Toucan Truffle Beignets: fried rondures encased a molten explosion of liquid chocolate truffle.
- 1 pkg dry active yeast
- 1/2 cup whole milk, heated to 95F
- 9 oz. all purpose flour
- 2 tbsp. sugar
- 2 tsp. salt
- 2 oz. butter, unsalted and melted
- 6 oz. lukewarm American Irish Stout Beer
- 3 egg whites, whipped to stiff peaks
- canola oil
- Toucan Truffle Collection
Katrina's InspirationWhen I was living in Paris, studying at Le Cordon Bleu, I enjoyed a chocolate experience that changed my life. In the Place des Vosges, I was served warm, truffle beignets. Resembling little doughnuts, the fried rondures encased a molten explosion of liquid chocolate truffle. When I bit into the crunchy exterior, a flood of the most exquisite chocolate burst into my mouth.
- 1. In a medium bowl combine the yeast and the milk, set aside for 5 minutes.
- 2. Add the flour, sugar, salt and butter and whisk until well combined.
- 3. Add the beer and whisk to combine.
- 4. Drizzle the oil over the top of the batter, cover with plastic wrap and set aside in a warm place for one hour.
- 5. Gently fold in the egg whites making sure to fully incorporate between each addition. Set aside.
- 6. Preheat the fryer to 350F.
- 7. Dip each frozen truffle in the batter and fry until golden brown about one minute.
- 8. Place on towel when fried to absorb any excess oil.
- 9. Sprinkle with powdered sugar and serve a la minute.
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