Voulez-vous a French-style apple-icious dessert? This Fat Tuesday, let the good times roll...into a pan of hot oil. Grab a bottle o' Chicago-made Nielsen-Massey's organic vanilla bean extract, then fry up these delish beignets from the French Pastry School. Will you want more than one? Oui.
The French Pastry School Apple Beignet
Serves 10-12
Ingredients (local or organic whenever possible):
2 tsp Calvados (apple brandy)
3 1/4 oz apple cider
1 3/4 oz eggs
2 tsp hazelnut oil
1 tsp Nielsen-Massey organic vanilla extract
4 1/2 oz sifted pastry flour
3 oz fresh egg whites
1 tsp granulated sugar
2 pinches salt
6 Braeburn apples
Frying oil, as needed
Combine Calvados, cider, whole eggs, hazelnut oil, and vanilla. In another bowl, make a well with the flour, add the Calvados mixture to the center, gently stirring the liquid ingredients outward into the flour until the batter is smooth. In a separate bowl, whisk egg whites, sugar, and salt until smooth, stiff peaks form. Gently fold into batter. Allow to rest 30 minutes. Peel, core, and slice apples widthwise into 8 (1/4" thick) round slices.
In a sturdy pan that's at least 3 inches deep, heat about an inch of oil to 375 degrees. Dip apple slices in batter and quickly fry the slices on both sides until golden brown. Remove golden brown apples from oil and place on paper towel. Dredge in granulated sugar and serve.
Post new comment