Beignets with chocolate and apricot sauce

30 Beignets

Ingredients

Quantity Ingredient
¾ cup ;Water
6 tablespoons Butter, unsalted; cut into slices
1 tablespoon Sugar
⅛ teaspoon Salt
¾ cup Flour, sifted
3 larges Egg; room temperature
Oil, for shallow frying
Sugar, powdered; (garnish)
4 ounces Chocolate, semi-sweet
1 ounce Chocolate, unsweetened
½ cup ;Water
2½ tablespoon Butter, unsalted
½ cup Sugar, powdered
1 cup Apricot preserves
3 tablespoons Apricot brandy; or water

Directions

BITTERSWEET CHOCOLATE SAUCE

APRICOT SAUCE

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. Submitted By SAM WARING <SAM.WARING@...> On WED, 01 NOV 1995 111938 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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