Beignet Batter Ingredients and Procedure:
1 cup all purpose flour
1 tsp. powdered yeast
1/2 tsp. sea salt
4 whole eggs, separated
1 cup whole milk
1/4 cup sugar
Sift flour, yeast, and salt together in mixing bowl. Stir in egg yolks and milk. Whisk until smooth. Beat egg whites to soft peaks. Add sugar. Beat to stiff peaks. Fold into egg yolk mixture. Set aside.
Apple Beignet Ingredients and Procedure:
6 apples, peeled, cored, cut in 1/4” thick rings
2 quarts grape seed oil
1/2 cup powdered sugar
6 sprigs mint
Heat oil to 300ºF in deep sided frying pan. Dredge apples in beignet batter. Fry until golden-blond in color. Remove from oil. Place on paper towels to remove excess oil. Dust generously with powdered sugar.
Chocolate Sauce Ingredients and Procedure:
1 lb. Callebaut chocolate
1/2 cup heavy cream, scalded
2 Tbsp. sweet butter
1/4 cup Godiva chocolate liqueur
Melt chocolate in top of double boiler. Whisk in hot cream. Whisk in butter. Stir in Godiva liqueur. Set aside.
Presentation:
6 scoops praline ice cream
2 tsp. powdered sugar
6 mint sprigs
Spoon chocolate sauce in center of individual serving plates. Place apple beignets in center of plate. Put one scoop of praline ice cream on top of Apple Beignets. Dust lightly with powdered sugar. Garnish with mint sprig
Recipe Author: The Shores
Restaurant: The Shores Dine on the Beach, 8110 Camino Del Oro La Jolla, CA
Source: http://www.theshoresrestaurant.com/files/SR%20Apple%20Beignet%20-%20Oct.pdf