Paris Pastry Club: A collection of cakes, tarts, pastries and other indulgent recipes by Zanotti Fanny

Paris Pastry Club: A collection of cakes, tarts, pastries and other indulgent recipes by Zanotti Fanny

Author:Zanotti, Fanny [Zanotti, Fanny]
Language: eng
Format: epub
Tags: ebook
Publisher: Hardie Grant Books
Published: 2014-04-21T00:00:00+00:00




You can call them doughnuts or fritters, but to me, these will always be beignets (pronounced ‘bay-nee-yeah’). They are made from a simple pâte à choux with just a touch of honey and lots of ricotta. Thick yoghurt works like a charm too, if that’s all you have in your fridge. All you’ll need is a generous drizzle of honey and perhaps a small handful of pinenuts, toasted in a frying pan until just golden, and a fun breakfast made of sticky fingers will happen.

Makes 30-40 bite - sized doughnuts

125 g (4 oz) whole milk

50 g (2¾ oz) butter

1 teaspoon sea salt

75 g (2½ oz) plain (all-purpose) flour

2 eggs

100 g (3½ oz) ricotta cheese

1 tablespoon honey

vegetable oil, for deep-frying

runny honey, to serve

toasted pinenuts, to serve (optional)

To make a choux paste, bring the milk, butter, and salt to a rolling boil in a saucepan over a low heat – you want the butter to be fully melted before the milk boils. Take the pan off the heat and add the flour all in one go, mixing well until combined.

Return the pan to the heat and stir with a wooden spoon until a thin crust appears at the bottom of the pan. This shows that the dough is dry enough – it should not be sticky.

Transfer the paste to a large bowl and leave to cool for 2–3 minutes. While still warm, fold in the ricotta and honey. Scrape the mixture into a piping bag fitted with a 20 mm (¾ in) nozzle.

Heat the vegetable oil in a deep saucepan to 160°C (320°F).

Start piping the dough into the oil, snipping off 1 cm (½ in) pieces as you go with scissors. Cut 6 or 7 at a time and please be careful not to burn yourself. Fry for around 6 minutes, flipping the balls halfway through, until they are deep brown.

Use a slotted spoon to transfer the fried doughnuts to a plate lined with a few layers of kitchen paper and repeat with the remaining dough.

Serve on a large plate and drizzle with plenty of runny honey. A scattering of toasted pinenuts on top makes a wonderful addition.


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