TOOLKITS

MIXING BOWL, GRADUATED PITCHER, BAIN-MARIE, ROLLING PIN, GAUGING CUPS, WHISK, MARISA (flexible spatula), SUGAR SIFTER, ICING BAG WITH PLAIN NOZZLE

100 g milk
100 g water
8 g sugar (optional)
3 g salt
105 g butter
130 g white flour
200 g eggs (4 eggs)


Boil milk, water, sugar, salt and butter, stir-in the flour and form a gluey dough, then work with a spatula until the dough tends to come off the edge. Add in the eggs very slowly and shape small heaps on the cake tins. Bake at 200 °C at open valve. Cupcakes are containers that can be stuffed with sweet or savoury creams. Making the beignets' dough with milk and sugar will obtain a softer baked product with a more vivid colour.

CHOCOLATE PASTRY CREAM (For the filling)

100 g egg yolks (5 egg yolks), 70 g sugar, 20 g rice starch, 1 vanilla bean, 330 g milk, 150 g dark chocolate

In a bowl mix with a whisk egg yolks, sugar and rice starch. Boil the milk with the vanilla bean. Join the two blends in the Bain-Marie and bring to cooking temperature (82 °C) stirring constantly. Before finishing the cooking, add-in the chocolate broken into small pieces and mix for 3 minutes. This cream is used to fill beignets or to stuff cakes.