Beignets With Chocolate& Apricot Sauce

* Exported from MasterCook *

Beignets With Chocolate & Apricot Sauce

Recipe By : Sam Waring <Sam.Waring@382-91-12.ima.infomail.com>
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup water
6 tablespoons unsalted butter -- chopped
1 tablespoon sugar
1/8 teaspoon salt
3/4 cup flour -- sifted
3 large eggs
Oil for shallow frying
Powdered sugar
BITTERSWEET CHOCOLATE SAUCE
4 ounces semisweet chocolate
1 ounce unsweetened chocolate
1/2 cup water
2 1/2 tablespoons unsalted butter
1/2 cup powdered sugar
APRICOT SAUCE
1 cup apricot preserves
3 teaspoons apricot brandy or water

Pour the water into a small, heavy saucepan, and add the butter, granu-
lated sugar, and salt. Bring to a rolling boil, at which time the
butter should be melted. Add the flour all at once. Lower the heat, and
cook, stirring constantly with a wooden spoon, for a minute or two, until
the mixture comes away from the sides of the pan. Remove the pan from
the heat, and beat in the eggs, one at a time, incorporating each egg
thoroughly before adding the next. Continue beating until thick and
smooth. Allow the mixture to cool while heating the oil. Pour
enough vegtable oil in a large skillet so that it is at least 1 inch
deep. Heat to 360 degrees. Drop the mixture by heaping teaspoonfuls
into the hot oil, frying only a few beignets at one time so that they are
not crowded. Fry for about 4 to 5 minutes, or until they are crusty and
a dark golden brown, turning occasionally with a spoon so that they color
evenly. Note: It is important that the fritters are crusty, if
undercooked, they will deflate before being served. Using a 10-inch
skillet, you should be able to fry 10 fritters at a time (one-third the
mixture). When they are sufficiently cooked, remove the fritters with a
slotted spoon, and drain on paper toweling. Place successive batches in
a 250 degree oven to keep hot while frying the remainder. Place the
beignets on a heated serving platter, and dust the tops generously with
confectioner's sugar put through a wire sieve. Pass the sauces
separately. Chocolate sauce: Chop the chocolates into coarse pieces
and place in the top of a double boiler set over barely simmering water.
Add the water, butter and sugar. Stir occasionally until the chocolate is
melted and the mixture is well blended and smooth. Remove from the heat,
but keep the sauce over hot water until ready to serve. It should be
served warm. Apricot sauce: Turn the apricot preserves into a small
saucepan. Add 3
tablespoons of the brandy or water, and simmer, stirring, just until
thoroughly heated. Add additional liquid, if necessary, to bring to a sauce
consistency. Serve Warm. Note: if there are any large pieces of fruit in
the preserves, break them up while heating.




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NOTES : November