How To make Beignets with Chocolate& Apricot Sauce
3/4 cup water
6 tablespoons unsalted butter
chopped
1 tablespoon sugar
1/8 teaspoon salt
3/4 cup flour :
sifted
3 large eggs
Oil for shallow frying Powdered sugar BITTERSWEET CHOCOLATE SAUCE 4 ounces semisweet chocolate
1 ounce unsweetened chocolate
1/2 cup water
2 1/2 tablespoons unsalted butter
1/2 cup powdered sugar
APRICOT SAUCE 1 cup apricot preserves
3 teaspoons apricot brandy or water
Pour the water into a small, heavy saucepan, and add the butter, granu- lated sugar, and salt. Bring to a rolling boil, at which time the butter should be melted. Add the flour all at once. Lower the heat, and cook, stirring constantly with a wooden spoon, for a minute or two, until the mixture comes away from the sides of the pan. Remove the pan from the heat, and beat in the eggs, one at a time, incorporating each egg thoroughly before adding the next. Continue beating until thick and smooth. Allow the mixture to cool while heating the oil. Pour enough vegtable oil in a large skillet so that it is at least 1 inch deep. Heat to 360 degrees. Drop the mixture by heaping teaspoonfuls into the hot oil, frying only a few beignets at one time so that they are not crowded. Fry for about 4 to 5 minutes, or until they are crusty and a dark golden brown, turning occasionally with a spoon so that they color evenly. Note: It is important that the fritters are crusty, if undercooked, they will deflate before being served. Using a 10-inch skillet, you should be able to fry 10 fritters at a time (one-third the mixture). When they are sufficiently cooked, remove the fritters with a slotted spoon, and drain on paper toweling. Place successive batches in a 250 degree oven to keep hot while frying the remainder. Place the beignets on a heated serving platter, and dust the tops generously with confectioner's sugar put through a wire sieve. Pass the sauces separately. Chocolate sauce: Chop the chocolates into coarse pieces and place in the top of a double boiler set over barely simmering water. Add the water, butter and sugar. Stir occasionally until the chocolate is melted and the mixture is well blended and smooth. Remove from the heat, but keep the sauce over hot water until ready to serve. It should be served warm. Apricot sauce: Turn the apricot preserves into a small saucepan. Add 3 tablespoons of the brandy or water, and simmer, stirring, just until thoroughly heated. Add additional liquid, if necessary, to bring to a sauce consistency. Serve Warm. Note: if there are any large pieces of fruit in the preserves, break them up while heating.
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Raspberry Jam Donuts
Bite into these homemade raspberry jam donuts (recipe below) for a sweet treat. They’re easier to do at home than you may think.
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Raspberry Jam Donuts
Serves 10
Prep 15 mins (+ 1¼ hours rising time)
Cooking 10 mins
3 cups (450g) plain flour
¼ cup (35g) caster sugar
3 tsp (1½ sachets/10g) dried yeast
1 tsp ground cinnamon
½ tsp salt
1 cup (250ml) warm milk
80g butter, melted
2 Coles Australian Free Range Egg yolks
½ cup (110g) caster sugar, extra
Vegetable or canola oil, to deep-fry
1 cup (320g) Coles Raspberry Jam, warmed
1. Combine flour, sugar, yeast, cinnamon and salt in a large bowl. Combine milk, butter, egg yolks and ¼ cup (60ml) water in a jug. Stir into the flour mixture. Turn onto a lightly floured surface and knead for 2-3 mins or until smooth. Place in a greased bowl and cover. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
2. Line a baking tray with baking paper. Use your fist to punch down the dough. Turn onto a lightly floured surface and knead until smooth. Roll out to a 1.5cm-thick disc. Use a 7cm round pastry cutter to cut out discs and place on the lined tray, rerolling the excess. Loosely cover and set aside for 15 mins to rise slightly.
3. Place the extra sugar in a bowl. Add enough oil to a stir frypan or wok to come 10cm up the side. Heat over medium-high heat to 180°C (when the oil is ready, a cube of bread turns golden brown in 15 secs). Carefully add 3 doughnuts. Cook for 1 min each side or until golden brown and puffed. Use a slotted spoon to transfer to a plate lined with paper towel. Toss in extra sugar to lightly coat. Transfer to a tray. Repeat with the remaining doughnuts.
4. Place jam in a piping bag fitted with a 5mm plain nozzle. Insert nozzle in the side of the doughnuts and fill with jam.
Choose to reuse: Strain the cooled vegetable or canola oil into a sealable glass jar. Discard the solids. Use it to drizzle over veg before roasting.
Want more sweet treats? Check out our Baking playlist which includes:
Gluten-free banana & coconut bread:
How to make the perfect Anzac biscuits:
How to make apricot & oat muesli slice:
The perfect baked New York cheesecake:
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Ingrédients:
100g de farine
100g de sucre
4 œufs
Une pincée de sel
1 c.à.c d’extrait de vanille
confiture de fraise
confiture d'abricot
pâte a tartiner chocolat-noisette
donne 50 barquettes
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8 German Doughnuts - German Berliner Facts and Varieties
8 German Doughnuts - German Berliner Facts and Varieties
Here in Germany for the Carnival time we eat a lot of deep fried pastry - one of those is the German Doughnut, so called Berliner, Pfannkuchen, Berliner Pfannkuchen, Kreppel and Karpfen. And those would be the topics of today's video.
Food mentioned:
1. Berliner ohne Füllung - Empty doughnut ;)
2. Berliner mit Rote Konfitüre - Doughnut with red fruit & berry jam
3. Berliner mit Marillenmarmelade - Doughnut with apricot jam
4. Berliner mit Pflaumenmus - Doughnut with plum sauce
5. Berliner mit Vanillecreme - Doughnut with vanilla cream
6. Berliner mit Noughat - Doughnut with noughat
7. Berliner mit Schokoladen- und Vanillecreme - Doughnut with chocolate and vanilla cream
8. Berliner mit Vanillecreme und Erdbeermarmelade - Doughnut with Vanilla cream and strawberry jam
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Molten chocolate cakes - Recipe Cook Expert Magimix
Molten chocolate cakes - Recipe Cook Expert Magimix
magimix.com.au/recipes/Molten-caramel-chocolate-cakes_c