Description
Delight in these fluffy and decadent Chocolate Beignets, perfectly fried to golden brown and filled with a rich, creamy chocolate filling. Coated with a sweet cocoa sugar dusting, this recipe combines the classic French treat with a chocolate twist.
Ingredients
Scale
- 1 and 1/2 cups warm water, between 110 and 115 degrees (F) (340 grams)
- 2/3 cup granulated sugar (131 grams)
- 2 and 1/4 teaspoons active dry yeast
- 7 cups bread flour (845 grams)
- 1 and 1/2 teaspoons salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup Dutch-process cocoa powder (23 grams)
- 2 large eggs, at room temperature
- 2 and 1/2 teaspoons pure vanilla extract
- 1 cup evaporated milk (227 grams)
- 5 tablespoons unsalted butter, at room temperature, cut into tiny pieces (71 grams)
- 5 cups peanut oil, for deep frying (992 grams)
- 1 cup (170g) semisweet chocolate, finely chopped
- 1/8 teaspoon salt
- 2 tablespoons (25g) confectioners’ sugar
- 1/2 teaspoon espresso powder, optional
- 1 cup (227g) heavy cream
- 1 teaspoon vanilla extract
- 1 and 1/2 cups confectioners’ sugar (170 grams)
- 1 Tablespoon cocoa powder, unsweetened or Dutch-process
Instructions
- In a medium bowl, whisk together warm water, sugar, and active dry yeast. Allow it to rest about 10 minutes until foamy and bubbly, indicating the yeast is activated.
- Sift bread flour, salt, ground cinnamon, and cocoa powder into a large bowl. Set aside.
- Using a stand mixer fitted with a paddle attachment, beat eggs until smooth. Incorporate vanilla extract and evaporated milk until combined.
- On low speed, add half of the flour mixture to the eggs. Slowly pour in the yeast mixture to avoid splashing, then beat until smooth.
- Beat in butter pieces until fully incorporated, followed by the remaining flour. Mix until the dough becomes smooth and cohesive, approximately 2 minutes.
- Cover the dough bowl tightly with plastic wrap and refrigerate for at least 2 hours or up to 24 hours for best texture.
- When ready, line a large rimmed baking sheet with three layers of paper towels to absorb excess oil during frying.
- In a large enameled cast-iron pan, heat peanut oil to 360°F (182°C).
- Remove dough from refrigerator, scrape onto a lightly floured surface, and knead lightly to form a neat ball. Roll out dough into a 1/4-inch thick rectangle.
- Cut dough into 3-inch squares using a knife or pizza cutter.
- Working in batches, fry the dough squares in hot oil until puffed and golden brown, turning halfway through, about 30 to 45 seconds per side.
- Use a slotted spoon to transfer fried beignets to the prepared baking sheet lined with paper towels. Repeat frying with remaining dough.
- Finely chop semisweet chocolate and place in a shallow, heatproof bowl. Add salt and confectioners’ sugar, set aside.
- In a small saucepan, heat heavy cream with optional espresso powder just before boiling. Remove from heat and pour over chocolate mixture. Let sit 2 minutes.
- Stir chocolate and cream mixture until smooth, then stir in vanilla extract. Refrigerate filling for about 2 hours until cold and pipeable. If too firm, warm gently in microwave and stir.
- Transfer chocolate filling to a piping bag. Poke a small hole in the side of each beignet, insert the piping tip, and fill with chocolate cream.
- Sift confectioners’ sugar and cocoa powder together several times until fully combined.
- Dust the filled beignets generously with the chocolate sugar mixture. Serve immediately for best taste and texture.
Notes
- Chill the dough for optimal texture.
- Use a thermometer to maintain oil temperature for frying.
- Experiment with different chocolate fillings.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 2 beignets
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg