Cheese beignets

Beignets are a type of deep-fried fritter. In this beignet recipe from Tom Aikens, they are made with a choux pastry, flavoured with lots of Parmesan, and piped into little balls. They make wonderful canapés, but can also be great partners to soups, stews, pasta and other meals. If you want to make these beignets vegetarian, choose a vegetarian cheese as a substitute for the Parmesan, such as Old Winchester.

First published in 2015
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Ingredients

Metric

Imperial

Equipment

  • Thermometer
  • Deep-fryer
  • Piping bag with plain nozzle

Method

1
Bring the water to a simmer with the butter, then remove from the heat and add the flour
2
Cook slowly for about 8 minutes until the mixture leaves the sides of the pan
3
Remove the mixture from the heat and stir in the grated Parmesan. Separate 3 of the eggs and add 3 egg yolks and 1 whole egg along with the mustard, salt and a generous amount of pepper
4
Pipe balls of the mixture onto a tray of polenta and coat the beignets. Heat the deep-frying oil to 180°C and fry the beignets in a deep-fat fryer or using a large pan for 2 minutes until crisp. Drain well on a paper towel before serving
First published in 2015
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share recipe:

Tom Aikens is one of the most creative and talented chefs Britain has ever seen, with a restaurant empire to match.

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