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.
How To make Beignets with Chocolate& Apricot Sauce's Videos
Coffee Tasting and Demonstration
In this stream we tried 2 coffees: Starbucks Siren's Blend (with an orange-vanilla chocolate) and Indaba Coffee's Ethiopia Ayla Bombe (with dried blueberries). I brewed them 3 different ways, using a Pour Over, Aeropress, and Siphon.
Skip to 1:05:30 for coffee siphon demo
This was a very fun stream to do and I look forward to doing more like it in the future!
Recette de biscuit spirale chocolat et vanille Chocolate and vanilla spiral cookies recipe
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Disneyland Paris 30th ANNIVERSARY Snacks - ULTIMATE Guide!
► 30 Minutes Straight of me eating NEW Disney Food! Join me as I try basically ALL the New 30th Anniversary Special SNACKS at Disneyland Paris and tell you my thoughts. From the classic Mickey ice-cream bars, to cute Mickey-shaped sandwiches, Mickey beignets, new Turkey legs, savoury muffins and even some vegan options, I go through all the awesome new snacks Disneyland Paris has to offer in 2022 and onwards.
Let me know if you've tried any of the snacks I showed in this video? Which one is your favourite? What's a snack you'd LOVE to try? Which Disneyland Paris Food item is the cutest? Would love to read your comments!
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DISNEYLAND PARIS 30th FOOD GUIDE | DISNEYLAND PARIS 30th FOOD TOUR | DISNEYLAND PARIS FOOD VLOG 2022
31 Things You Can ONLY Get in Disney's Hotels
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