Beignets with custard and berries
- Dessert
- Medium
- 6–8
- 1 hour 30 minutes
PT1H30M
Chris Shaw's beignet recipe is not only delicious but pretty foolproof; simply blend all the beignet ingredients into a batter then leave to rest as you prepare the custard and berries. Be patient when deep-frying – work in batches to avoid overcrowding the pan, as this lowers the temperature of the oil which can result in a doughy dessert!
Ingredients
Beignets
- 540g of plain flour
- 2 tbsp of baking powder
- 1 tsp salt
- 2 tbsp of caster sugar
- 1 tsp bicarbonate of soda
- 120ml of water
- 120ml of whole milk
- 1 egg
- icing sugar, for dusting
- vegetable oil, enough for deep-frying
Custard
- 280g of whole milk
- 280g of double cream
- 8 egg yolks
- 120g of caster sugar
- 50g of plain flour
- 4 tbsp of cornflour
Berries
- 100g of raspberries , frozen or fresh
- 100g of strawberries , frozen or fresh
- 50g of caster sugar
Equipment
- Food processor
Method
Place the beignet ingredients (excluding the icing sugar and vegetable oil) in a food processor and blend together into a smooth batter. Pour out into a bowl, cover and place in the fridge for 1 hour
Meanwhile, make the custard. Bring the milk and cream gently to the boil in a saucepan
- 280g of whole milk
- 280g of double cream
In a separate bowl, whisk the egg yolks, sugar, flour and cornflour together until combined
- 8 egg yolks
- 120g of caster sugar
- 50g of plain flour
- 4 tbsp of cornflour
Slowly pour a little bit of the milk and cream into the yolks and whisk to combine. Gradually add the rest of the milk to the bowl, whisking constantly, then pour the whole mixture back into the pan. Place over a low heat and slowly cook for 10–15 minutes whilst constantly stirring, until you have a smooth, thick custard
Pour the custard into a bowl and place a layer of cling film or parchment paper directly on top to prevent a skin from forming. Leave to cool
To prepare the berries, place them in a pan with the sugar and place over a low heat. Cook until the berries are just starting to break down and you are left with a chunky compote
- 100g of raspberries , frozen or fresh
- 100g of strawberries , frozen or fresh
- 50g of caster sugar
Once the beignet batter has rested, heat a deep pan or deep-fat fryer filled with vegetable oil to 160ºC
- vegetable oil, enough for deep-frying
Dip a dessert spoon into the oil to get it hot. Use this spoon to take a spoonful of the beignet batter and carefully place into the hot oil. The hot spoon helps the mixture fall off the spoon easier. The size of the beignets is not too important but remember they will double in size – if they are too big there is a danger of them not being cooked through. Work in batches but don’t overcrowd the pan
Once the beignets are golden brown, remove from the fryer with a slotted spoon and drain on some kitchen paper. Transfer them to your serving plate and dust with plenty of icing sugar
- icing sugar, for dusting
Served the custard in a bowl on the side and spoon the berries all over the top of the custard
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Beignets with custard and berries
