Toucan Truffle Beignets


Vosges Haut-Chocolat® Gourmet Chocolate Recipes - Toucan Truffle Beignets Vosges Huat-Chocolat® Toucan Truffle Beignets: fried rondures encased a molten explosion of liquid chocolate truffle.

Ingredients
  • 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 Inspiration
When 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.
Directions
  1. 1. In a medium bowl combine the yeast and the milk, set aside for 5 minutes.
  2. 2. Add the flour, sugar, salt and butter and whisk until well combined.
  3. 3. Add the beer and whisk to combine.
  4. 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. 5. Gently fold in the egg whites making sure to fully incorporate between each addition. Set aside.
  6. 6. Preheat the fryer to 350F.
  7. 7. Dip each frozen truffle in the batter and fry until golden brown about one minute.
  8. 8. Place on towel when fried to absorb any excess oil.
  9. 9. Sprinkle with powdered sugar and serve a la minute.