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Travis Strickland - Baltaire Beignet Dough & Espresso Anglaise

Home and Family 9049 Final Photo Assets
The perfect coffee and donut dessert combo from Chef Travis Strickland.
Baltaire Beignet Dough & Espresso Anglaise
Course:
Dessert
Yield:
25
INGREDIENTS:

BEIGNET DOUGH:

  • Water 1 cup
  • Sugar ¼ cup
  • Dry yeast 1.5 tsp
  • Egg 1 each
  • Evaporated milk ½ cup
  • Butter, room temperature 1 oz
  • A.P. flour 18 oz wt
  • Salt, kosher 1.5 tsp

ESPRESSO ANGLAISE:

  • Heavy cream 1 cup
  • Milk 1 cup
  • Sugar 4 oz wt
  • Espresso grounds 3 tbsp
  • Egg yolks 5 each

BEIGNET DOUGH DIRECTIONS:

  1. In a bowl mix water, sugar, and dry yeast together and allow to bloom for approximately 10 minutes at room temperature
  2. In a separate bowl, mix the eggs, evaporated milk and butter.
  3. In another bowl mix the flour and salt.
  4. Using a kitchen mixer fitted with the dough hook attachment, add the egg, milk and butter mixture to the dry ingredients and mix to incorporate
  5. Next, add in the yeast mixture.
  6. Slowly incorporate flour and continue to mix on low speed until dough is formed.
  7. Remove the dough from the mixer and place into a large bowl.
  8. Cover bowl with plastic wrap and allow dough to proof at room temperature for approximately 2 hours, or until doubled in size
  9. Scrape dough out onto a lightly floured surface and roll to approximately ¼” thickness
  10. Use a square biscuit cutter, or cut by knife to desired size
  11. Fry beignets at 350 degrees on both sides until golden brown, and cooked through (approximately 90 seconds per side)
  12. Drain onto a kitchen towel, or paper towels and immediately dust with powdered sugar
  13. Serve with espresso dipping sauce

ESPRESSO ANGLAISE DIRECTIONS:

Yield: 2.5 Cups

Shelf Life: 4 Days

  1. Combine the cream, milk, and half of the sugar in a large nonreactive saucepan. Add the espresso to the pan. Bring to a simmer, stirring to dissolve the sugar. Remove the pan from the heat, cover, and let the flavors infuse for 30 minutes. Strain the espresso grounds out of the milk.
  2. Place a metal bowl that will hold the finished custard over an ice bath. Reheat the cream mixture until warm.
  3. Meanwhile, whisk the yolks with the remaining sugar in a medium bowl until the mixture thickens and lightens in color. Whisking constantly, gradually pour about one-third of the hot cream mixture into the yolks to temper them. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden or heatproof spoon, for about 10 minutes (180*F), or until the custard has thickened and coats the back of the spoon.
  4. Pour the custard into the metal bowl and stir occasionally until it has cooled.
  5. Strain the cooled custard into a bowl or other container and refrigerate for at least a few hours, preferably overnight. The custard will keep, refrigerated, for 3 days.)

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