Photo: Beignets with Rosemary Caramel and Local Honey Recipe
Ingredients
Beignets:
- 1/2 cup water
- 1/2 cup milk
- 4 to 6 tablespoons unsalted butter
- 1 1/4 tablespoons sugar
- 1/8 teaspoon salt
- 1 cup all-purpose flour, sifted
- 1 teaspoon vanilla extract
- 5 large eggs
- 1 egg white
- Powdered sugar, for serving
- 1/4 cup local honey, or any good quality honey
Rosemary Caramel:
- 2 (6-inch) sprigs fresh rosemary
- 1/2 cup water
- 3/4 cup plus 2 tablespoons white sugar
- 1 tablespoon light corn syrup (recommended: Karo)
- 1 cup heavy cream
- 5 tablespoons unsalted butter, diced into pieces
Directions
Beignets: In a medium pot, add the first 5 ingredients and bring to a boil over medium heat. At this point, add in the flour and stir vigorously with a spoon. Continue to cook until the dough becomes a solid mass and begins to pull away from the sides of the pot, about 3 to 5 minutes. Switch off the heat, mix in the vanilla extract and add in the eggs, 1 at a time, incorporating each egg before adding in the next. (Chef's Note: Work quickly or else the eggs will curdle.)
The resulting pastry should be flexible and soft, but firm enough to hold its shape. Set it aside covered with plastic for 5 minutes. When ready to make the pastries, fill a deep skillet or deep-fryer 2/3 full of oil and heat it to 300 to 325 degrees F. Form the dough into doughnut hole shapes. Fry the beignets, in batches, until golden brown, about 3 to 6 minutes being sure not crowd them. Remove them from the oil to a cooling rack.
Caramel: Put the rosemary and water into a small pot and simmer over medium heat until the rosemary is limp, about 3 to 6 minutes. Strain the liquid, discarding the rosemary, and pour it back into the pot. (Chef's Note: If this liquid is not 1/4 cup exactly, add water.) Add in the sugar and corn syrup. Bring the ingredients to a boil over high heat, then reduce the heat to medium and simmer until the syrup thickens. Stir in the heavy cream and butter and switch off the heat. Pour into a serving bowl and reserve for the beignets.
Arrange the beignets on a serving platter and dust with powdered sugar. Serve with the honey and Rosemary Caramel in small bowls.
Notes:
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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By Chefaldermen
Arizona
on December 10, 2011
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I think your recipe should tell people how to make the "donut holes". I used a pastry bag. I think the dough is a classic pate choux dough and it worked fine for me. I'm not sure why it wasn't working out for some people. I also used the dough in a pastry bag with a tip and made churroz. Some powdered sugar and jelly and was pretty good. Thank you.
By agrassel
on November 06, 2011
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I absolutely hated this recipe. They were extremely dense and eggy. The dough was almost impossible to work with and did not come out the way the directions said it would. When I fried them they were almost burnt on the outside but were very undercooked on the inside. I messed around with the recipe trying to tweak it for a better result for about 3 hours and it was an absolute waste of time. Disappointing :-(
By jesibel99_12267984
Cleveland, 75
on September 11, 2011
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I've never really had beignets & therefore don't know if this is how they're supposed to be. They were tasty, to be sure, but very heavy & eggy. I take issue with a lot of the directions in this recipe. First, after adding the flour, the mixture on the stove became dough like IMMEDIATELY, not 3-5 minutes as stated. After adding all of the eggs, the mixture was no longer a dough consistency, so I had to add them back to the heat & continue to stir the aforementioned 3-5 minutes to get it to a doughy consistency. After letting the dough rest for 15 mins, it was still hot to the touch. I had to let it cool down quite a bit & when I began to form them, the dough was so sticky I couldn't work with it. I had to add a TON of flour just to get it manageable. Once they were in the fryer, even with the max level of oil, it didn't cover the beignets completely, so I had to turn them after 3 mins & let them cook for another 2-3 mins. I won't be using this recipe again; it was pretty convoluted.
Read all 11 reviews