Roquefort beignets with apple puree iii (assembly)

4 Servings

Ingredients

Quantity Ingredient
Apple Puree **
Crepe Batter **
Fritter Batter **
4 ounces Cheese, Roquefort, crumbled (about 1 cup) room temperature
1½ teaspoon Egg yolk
Oil, vegetable (for deep frying

Directions

FILLING

** See recipes for Roquefort Beignets with Apple Puree I (Puree) and Roquefort Beignets with Apple Puree II (Batters). These ingredients should be accomplished before completing this recipe.

For Filling:

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Blend the Roquefort cheese and egg yolk (mixture will by lumpy).

To Assemble and Cook:

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Cut off any dry edges from the crepes, squaring them slightly.

Place a rounded teaspoonful of cheese mixture in the center of the spotty side of a crepe, mounding it slightly.

Fold the crepe into thirds horizontally (as you would a letter), then fold the sides in so that they overlap slightly, forming a neat package about 2 inches square. Place these packets folded side down on a tray lined with waxed paper; repeat with remaining crepes and filling.

Cover the folded crepes with a damp cloth, then with plastic wrap, then with aluminum foil. Chill several hours or overnight.

In a large skillet or saucepan, pour in 2 inches of vegetable oil and heat to 375 F (a small piece of bread dropped into oil sizzles steadily at this temperature.) Thin the fritter batter with water, if necessary, so that it flows from a spoon but is not watery. Use 2 forks to dip folded crepes into fritter batter; then lift them out, letting any excess batter drain off, and transfer to the hot oil ( do not crowd.) Fry until golden, turning once, 1½ to 2 minutes. Drain on paper towels and serve with Apple Puree.

This recipe makes 12 beignets (three per serving.) Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York File

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