Name: Cherry Chocolate Beignets with Vanilla Stewed Cherries
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 12 servings
Ingredients: 1 vanilla bean; 4 cups cherries, pitted and halved; 1/2 cup red wine; 3/4 cup sugar; 1 cup all-purpose flour; 1/4 cup cocoa powder; 1 teaspoon baking powder; Pinch salt; 2 eggs; 1-ounce vegetable oil; 1/4 cup whole milk; 2 ounces bittersweet chocolate, melted; 2 ounces dried cherries; 6 cups vegetable oil, for frying; Cocoa-Sugar Dusting, recipe follows; 1 tablespoon cocoa powder; 1/2 cup sugar

Directions

Split the vanilla bean in half and with a back of a paring knife scrape the inside of its seeds. In a medium saucepan, add the 4 cups of cherries, red wine, 1/2 cup sugar and the vanilla bean and it's seeds. Cook over medium heat for 15 minutes, remove vanilla bean. Keep stewed cherries warm.
To make Cherry Chocolate Beignets: In a large saucepan, heat up the oil for frying to 360 degrees F. In a medium bowl, sift together flour, cocoa powder, baking powder and salt, set aside. In another medium bowl whisk eggs with oil, remaining 1/4 cup sugar and milk. Add flour mixture to egg mixture, stir in melted chocolate and dried cherries. Roll 2 tablespoons of batter into balls. Fry each side for 1 minute. Transfer beignets to a rack.
To serve, place about 1/3 cup of the poached cherries with liquid in a soup bowl. Place 2 to 3 beignets on top and garnish with Cocoa-Sugar Dusting.

Cocoa-Sugar Dusting:

In a small bowl combine cocoa powder and sugar.

Cook’s Note

Option: Serve with a dollop of whipped cream on top

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Executive Pastry Chef Christine McCabe-Tentori, Sugar, Chicago, IL

Cherry Chocolate Beignets with Vanilla Stewed Cherries

Ingredients

Cocoa-Sugar Dusting:

Directions

Cocoa-Sugar Dusting:

Cook’s Note

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