Chocolate-Filled Beignets

Chocolate-Filled Beignets
Photo by Ben Fink


  • 3 Tbs. granulated sugar
  • 2/3 cup whole milk
  • 1 cup heavy cream
  • Confectioners’ sugar for dusting
  • 3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly
  • 18 oz. (4 cups) all-purpose flour
  • 6 large eggs, lightly beaten
  • + 6 more ingredients
    • Vegetable oil for frying
    • Crème Anglaise, for serving (optional)
    • 1 package (2-¼ tsp.) active dry yeast
    • 14 oz. good-quality bittersweet chocolate, finely chopped
    • 2 oz. (4 Tbs.) unsalted butter, very soft but not melted or greasy
    • 1-½ tsp. salt

Warm the milk in a small pan and add the yeast to it. Stir gently until dissolved. Put the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and blend the dry ingredients briefly. Set the mixer on low speed and slowly pour in the milk mixture, mixing until the...

View full recipe at Fine Cooking


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