Beignets Souffles in Cinnamon Sugar with Hot Chocolate Sauce |
Serves 6 |
Ingredients:
|
| 3 | ounces | butter |
| 225 | ml | cold water |
| 3.75 | ounces | plain flour |
| 3 | large | eggs, beaten |
| .5 | litre | sunflower oil for deep frying |
| 2 | ounces | caster sugar |
| 3/4 | teaspoon | ground cinnamon |
For the chocolate sauce |
| 200 | ml | double cream |
| 3.5 | ounces | plain chocolate |
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Method: |
| To make the chocolate sauce, put the cream and chocolate into a pan and stir over a low heat until the chocolate has melted and the sauce is silky smooth. Keep warm over a low heat. |
| For the beignets, put the butter and water in a pan and leave over a low heat until the butter has melted. Turn up the heat, bring to the boil, add the flour and beat vigorously until the mixture leaves the side of the pan. Leave to cool slightly and then beat the eggs to make a smooth, glossy choux pastry. |
| Heat a large pan of oil for deep frying to 190C/375F. Drop about 6 to 8 heaped tablespoons of the choux pastry into the oil, taking care not to overcrowd the pan, and cook for 5 minutes, turning them over now and then, until they are puffed up, crisp and golden. Donít be tempted to lift them out too soon; they will continue to expand as they cook for the full 5 minutes, which allows sufficient time for the choux pastry in the centre to cook. |
| Lift them out with a slotted spoon no to a tray lined with kitchen paper and drain, then keep hot in a low oven while you cook the rest. |
| Mix the caster sugar and cinnamon together in a shallow dish, add the beignets a few at a time and toss them gently until they are well coated. |
| To serve, arrange 4 in the centre of large, warm plates and drizzle some of the chocolate sauce over and around them. Serve immediately while they are still warm. |
