The perfect coffee and donut dessert combo from Chef Travis Strickland.
Baltaire Beignet Dough & Espresso Anglaise
- 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
- Heavy cream 1 cup
- Milk 1 cup
- Sugar 4 oz wt
- Espresso grounds 3 tbsp
- Egg yolks 5 each
BEIGNET DOUGH DIRECTIONS:
- In a bowl mix water, sugar, and dry yeast together and allow to bloom for approximately 10 minutes at room temperature
- In a separate bowl, mix the eggs, evaporated milk and butter.
- In another bowl mix the flour and salt.
- 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
- Next, add in the yeast mixture.
- Slowly incorporate flour and continue to mix on low speed until dough is formed.
- Remove the dough from the mixer and place into a large bowl.
- Cover bowl with plastic wrap and allow dough to proof at room temperature for approximately 2 hours, or until doubled in size
- Scrape dough out onto a lightly floured surface and roll to approximately ¼” thickness
- Use a square biscuit cutter, or cut by knife to desired size
- Fry beignets at 350 degrees on both sides until golden brown, and cooked through (approximately 90 seconds per side)
- Drain onto a kitchen towel, or paper towels and immediately dust with powdered sugar
- Serve with espresso dipping sauce
ESPRESSO ANGLAISE DIRECTIONS:
Yield: 2.5 Cups
Shelf Life: 4 Days
- 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.
- Place a metal bowl that will hold the finished custard over an ice bath. Reheat the cream mixture until warm.
- 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.
- Pour the custard into the metal bowl and stir occasionally until it has cooled.
- 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.)