Puff Beignets
A Traditional New Orleans-style recipe with a twist. Our Delizza Belgian Mini Cream Puffs make this dessert ready in a blink of an eye, and are great for any last-second party ideas whether you dress them up or simply serve them dusted with powdered sugar (#1151).
Creative Dessert Ideas:
A tasty dessert that’s ready in minutes. Delizza Belgian Mini Cream Puffs are flash fried, dusted with sugar, and paired with homemade caramel and chocolate sauces.
Puff Beignets
Ingredients:
For the Puff Beignets:
- 8 Delizza Belgian Mini Cream Puffs (#1350)
- Vegetable oil for frying
- Powdered sugar (#1150)
- Cinnamon (#3626) to garnish, if desired
For the Chocolate Sauce:
- 2 cups heavy cream
- 2 ½ cups sugar (#1632)
- 1 cup dark chocolate, chopped
- ½ cup cocoa powder (#6282)
For the Caramel Sauce: For an easier option, try using our Uncle Denny’s Caramel Topping (#7894)!
- 1 vanilla bean
- 1 ¼ cups sugar (#1632)
- ½ cup corn syrup (#1103)
- 2 cups heavy cream
Instructions:
For the Puff Beignets:
- Bring oil to 400 degrees Fahrenheit in deep pot.
- Defrost and flash fry Delizza Belgian Mini Cream Puffs in hot oil, a few at a time for 25 seconds maximum.
- Remove and drain on a paper towel-lined cooling rack.
- Place into a paper bag, and dust with powdered sugar and cinnamon, (if desired). Serve warm with chocolate and caramel sauce for dipping (see below).
For the Chocolate Sauce:
- In a small sauce pot, bring heavy cream to a boil.
- Turn off heat and whisk in sugar, dark chocolate and cocoa powder until chocolate is melted and smooth. Spoon into serving dish.
For the Caramel Sauce:
- Split and scrape vanilla bean to get seeds.
- In a sauce pot over medium heat, combine vanilla bean seeds, sugar and corn syrup, mixing continuously.
- Heat heavy cream in a separate sauce pot to warm.
- When sugar mixture begins to caramelize, slowly whisk heavy cream into sugar mixture. Spoon into serving dish.
Adapted from: https://www.delizza.us/puff_beignets
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