Beignets Fourrés et Caramélisés by @chiara_serpaggi

1h5
Hard

1 serving

🌾

500 g

T45 Flour

🧫

18 g

Yeast

🧂

10 g

Salt

🧈

170 g

Cold Unsalted Butter

🥛

200 ml

Milk

🥚

200 g

Eggs

🍚

50 g

Vergeoise Sugar

🌿

5 g

Vanilla Bean

🍬

Sugar

🥜

Nuts

🫗

5 ml

Neutral Oil

🫗

1 l

Frying Oil

Preparation Steps

  1. Step 1/24

    Split the vanilla bean lengthwise and scrape out the seeds.

    vanilla bean
    🥣mixing bowl

  2. Step 2/24

    Combine the type 45 wheat flour, fresh baker's yeast, salt, whole milk, eggs, and vanilla seeds in a mixing bowl.

    type 45 wheat flour
    fresh baker's yeast
    salt
    whole milk
    eggs
    vanilla bean
    🥣mixing bowl

  3. Step 3/24

    Mix on low speed until the dough becomes smooth and homogeneous.

    🥣mixing bowl
    🪪dough scraper

  4. Step 4/24

    Add the cold unsalted butter gradually, adding one piece at a time while mixing.

    unsalted butter
    🥣mixing bowl
    🪪dough scraper

  5. Step 5/24

    Add the brown sugar and knead until it is fully incorporated into the dough.

    brown sugar
    🥣mixing bowl
    🪪dough scraper

  6. Step 6/24

    Knead the dough for a few minutes on second speed until elastic. Scrape the dough from the bowl as needed.

    🥣mixing bowl
    🪪dough scraper

  7. Step 7/24

    Shape the dough into a rough ball and place it in the mixing bowl.

    🥣mixing bowl

  8. Step 8/24

    Cover the bowl and let the dough rise at room temperature for 60 min, until visibly puffed.

    🥣mixing bowl
    📦plastic wrap

  9. Step 9/24

    Deflate the dough gently and cover it directly against the dough surface with plastic wrap.

    🥣mixing bowl
    📦plastic wrap

  10. Step 10/24

    Refrigerate the covered dough overnight for about 12 hours.

    🥣mixing bowl
    📦plastic wrap

  11. Step 11/24

    Roll the chilled dough to about 1 cm thick on a lightly floured work surface.

    type 45 wheat flour
    🪵rolling pin

  12. Step 12/24

    Cut the dough into 12 round beignets and transfer them to greased parchment-lined baking sheets.

    neutral oil
    ⭕round cutter
    🍪baking sheet
    📜parchment paper

  13. Step 13/24

    Cover the shaped beignets and let them proof at room temperature for 60 min, until light and airy.

    🍪baking sheet
    📦plastic wrap

  14. Step 14/24

    Heat the neutral frying oil in a deep saucepan to 170°C (340°F).

    neutral frying oil
    🍲deep saucepan
    🌡️candy thermometer

  15. Step 15/24

    Fry the beignets in small batches for 2 to 3 min per side until deep golden brown.

    neutral frying oil
    🍲deep saucepan
    🥄slotted spoon

  16. Step 16/24

    Lift the fried beignets from the oil and drain them on a wire rack.

    🥄slotted spoon
    🧊wire rack

  17. Step 17/24

    Toast the pistachios gently in a dry saucepan until fragrant, without browning them too deeply.

    pistachios
    🍲deep saucepan
    🥄silicone spatula

  18. Step 18/24

    Cool the toasted pistachios completely before making the praline.

    pistachios
    🥣mixing bowl

  19. Step 19/24

    Melt the granulated sugar in a clean dry saucepan until it forms an amber dry caramel.

    granulated sugar
    🍲deep saucepan
    🥄silicone spatula

  20. Step 20/24

    Reserve about one-third of the caramel for the praline and keep the remaining caramel warm for coating.

    granulated sugar
    🍲deep saucepan
    🥄silicone spatula

  21. Step 21/24

    Blend the cooled pistachios with the reserved caramel until a thick paste forms.

    pistachios
    granulated sugar
    🥄silicone spatula

  22. Step 22/24

    Add the neutral oil only if needed and blend until the pistachio praline is smooth enough to pipe.

    neutral oil
    🥄silicone spatula

  23. Step 23/24

    Transfer the pistachio praline to a piping bag and fill each cooled beignet from the side.

    pistachios
    granulated sugar
    neutral oil
    🎒piping bag

  24. Step 24/24

    Dip or drizzle the filled beignets with the remaining caramel. Let the caramel set before serving.

    granulated sugar
    🥄silicone spatula
    🧊wire rack

Composition

Ingredients

Types

Seasoning, Eggs, Spices, Oils

Ingredients

T45 flour, Yeast, Salt, Cold unsalted butter, Milk, Eggs, Vergeoise sugar, Vanilla bean, Sugar, Nuts, Neutral oil, Frying oil

Allergens

Egg

Dietetics

Dietary regimen

Vegetarian

Calories

520 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 68g, Sugars: 34g, Fat: 24g, Saturated fat: 10g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 75mg, Iron: 2.2mg, Sodium: 290mg, Potassium: 120mg

Vitamins

Vitamin A: 130µg, Vitamin D: 0.8µg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

5 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Expert (4/4)

Steps

24 steps

Equipments

Utensils

dough scraper, mixing bowl, plastic wrap, rolling pin, round cutter, baking sheet, parchment paper, deep saucepan, slotted spoon, wire rack, candy thermometer, silicone spatula, piping bag

Appliances

stand mixer, food processor, stovetop

Type

Type

Type Of Dish

Dessert, Snack, Pastry

Occasions

Mardi Gras, Carnival, Breakfast, Brunch, Afternoon tea, Party

Origin

Source

Platform

instagram

Original Creator

@chiara_serpaggi

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Fluffy, Soft, Chewy, Crunchy, Creamy, Sticky

Flavors

Sweet, Buttery, Vanilla, Caramelized, Nutty, Pistachio

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 1 day (Store in an airtight container,Keep in a cool dry place,Best eaten the day they are fried), fridge : 3 days (Store in an airtight container,Allow to return to room temperature before serving,Caramel coating may soften), freezer : 2 months (Freeze unfilled fried beignets in an airtight container,Thaw at room temperature,Fill and coat after thawing)