Beignets with Rosemary Caramel and Local Honey

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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.

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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 :-(

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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.

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I made the rosemary caramel and I use it with grilled pineapple and ice cream and as a spread inside cupcakes and in between cake layers. I didn't make the donuts because I really don't like them but the caramel is great! I would of never thought of it.

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I just saw the season you were on before the new season and forgot about you. There was something authentic and honest about you. I tried this recipe since it's the one you were eliminated for even though Zentra should of gone home for not cooking. The caramel was fantastic...I never really made caramel. I bought some rosemary plants and didn't really know how to use it except with my lamb dish. Now I learned how to make the caramel and that the flavors go into hot liquids. I also made a rosemary tea with lemon which is on your website. Thank you. the donuts were great and I don't know what happened..maybe you didn't cook it long enough? Who knows but Wolfgang $#$# is horrible. I stopped buying his pizzzas. Im just that way. I also read on your blog that you can make pasta out of this dough....I'll have to try it. I'm sorry only a few people have tried your recipe and rated it. But at least the ones trying it like it. Good luck with everything have fun where ever you are.

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Tried the recipe finally after almost a year. We liked it. I made it on the spot and fried them up. It was different than other ways I have made them. The caramel was very good. I was surprised. Rosemary usually has a medicine flavor to me but this tasted very floral. Too bad wolfgang said the only good thing was the bottled honey...he must not know anything since this was very good. Good job!

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I just used the caramel idea over some pinapple that I grilled on the grill. My Sister and her picky husband who is a pain in the butt when he visits about food, loved it. I was surprised since he does not like anything flavored or fancy but for some reason my brother in law who doesn't eat anything loved the caramel.

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I had trouble with the caramel but I have never made caramel. I usually use Ina's recipe for caramel. The first time I made yours it got crystally. Not sure why....I guess i did something wrong. The second time It was perfect. I never thought of putting rosemary inside of caramel. Very fancy.!! The donuts were a little complicated...I usually use pre-made dough. .I am not a Chef like you and I saw your website and see all the things you make but I use your rosemary caramel with pre-made dough and everyone loves it. So when people are over I make the caramel a couple of hours before and use the premade dough for the donuts and every loves the caramel with the rosemary. I even used your caramel inside cupcakes for my church prayer group. They wondered what was the flavor that was in it. I told them and they were like "what rosemary?" But they request it alot so they must like it. :

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Tried this recipe and it was a lot more work than it seems. The ingredients are long so I just tried to dough. It really takes someone who knows what is going on to pull it off. Finally after a third attempt I got it. The oil has to be at the right temperature. I know it states the temp on the recipe but I guess I did not follow it. Easy after you know how to make the dough.

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Pretty cool technique. I usually use dough from pillsburry. I didn't know that you can make a dough out of those things. Mine came out great. Though I had to make sure that the oil was not burning hot because the first batch burned. The rosemary caramel is great on cake too~!