Chocolate-Cinnamon Beignets
Julia Child makes this recipe for rich Chocolate-Cinnamon Beignets with guest Norman Love.
Ingredients
- For the Beignets:
- 1/2 cup whole milk
- 1/2 cup water
- For the Pastry Cream:
- 1 cup whole milk
- 1/2 vanilla bean
- 3 large egg yolks
- 1/3 cup sugar
- 2 tablespoons cornstarch
- Butter for glossing
- For the Bananas:
- 2 large bananas
- 1/4 cup sugar
- 1 tablespoon unsalted butter
- 3 tablespoons heavy cream
- 1 large egg beaten with 1 teaspoon cold water for egg wash
- For the Cream:
- 3 ounces unsalted butter
- 2 tablespoons sugar
- 1 1/2 tablespoons unsweetened cocoa powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 6 large eggs at room temperature
- 2/3 cup all-purpose flour for kneading
- For the Sauce:
- 2 cups heavy cream
- 4 ounces unsalted butter cut into pieces
- 1/2 cup sugar
- 1/2 cup toasted walnuts finely ground
- 1 tablespoon walnut oil (optional)
- Pinch of salt
- To Fry and Serve:
- Canola or vegetable oil for frying
- Confectioner's sugar
- Melted semisweet chocolate (optional)
- Fresh berries (optional)
Directions
- The Beignet Dough: Put milk, water, butter, sugar, cocoa, cinnamon, and salt into a 2-quart saucepan and bring to a boil, stirring frequently until the butter melts. Follow cooking directions below for preparing Choux Paste. Wrap the dough in plastic and refrigerate until chilled, about 2 hours. Keeping one half the dough in the refrigerator, turn the rest out onto a lightly floured surface and knead in flour a few tablespoons at a time; enough to make the dough easy to roll (about 1/3 cup). It will still be slightly sticky. Wrap and chill before rolling it out. Repeat with the remaining dough. Line 2 baking pans with parchment. On floured surface, lightly roll dough 1/16 to 1/8 inch thick. Cut eighteen 4-inch circles (gather and re-roll the scraps until you have enough). Put circles on baking pans, cover with plastic wrap, and chill for 1 hour. Repeat with remaining dough.
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