Chocolate Filled Beignet

A morning classic Beignet with deliciously smooth and semi-sweet chocolate creme filling.

Yield

Ingredients

Beignet

Milk                                 165g
Yeast                               7.5g
Pastry flour                     95 g
All-purpose flour             280g
Sea salt                          7.5g
Honey                            10g
Sugar                             15g
Egg yolks                       75g
Butter                             85g

Total weight: 745g

Chocolate Pastry Cream

Milk                                500g
Sugar                             85g
Egg yolks                       80g
Cornstarch                     45g
55% la Nuit Noire          115g
Butter                             50g

Directions

Beignet Method:

Dissolve yeast in room temp milk.
Add flour, salt, sugar, honey, egg yolks and flour.
Mix until dough is elastic.
Add butter and continue to mix until dough is fully developed.
Allow dough to double in volume.
Roll to ½” thickness and cut into 1 1/8” circles.
Proof until doubled in size.
Fry at 350F/175C
Drain and toss in fine granulated sugar.
Fill with chocolate cream.

Chocolate Pastry Cream Method:

Bring milk and sugar in a stainless pan to 140F/60C.
Whisk egg yolks with cornstarch, dilute with some warm milk and sugar. Add to pan.
Whisk until thickened, add chocolate followed by butter
Immersion blend to refine.
Chill until ready to use.

Photos

https://www.guittard.com/in-the-kitchen/recipe-print/chocolate-filled-beignet