Chocolate-Almond filled Beignet
with a coulis of sweet almonds and tart red fruit
(12 servings, 3 pp)
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium & Charles Nouwen - Zythologist - AB InBev)
65 g almond paste
10 g cornflour
250 g dark chocolate Callebaut Select 811NV
Mix the milk, cornflour, almond paste and dark chocolate, spread out in a pan and allow to cool. Cut into cubes to later fill the pastry.
80 g corn starch
15 g baking powder
5 g salt
10 g sugar
45 g oil
200 g water
Mix all the dry batter ingredients together. Slowly pour in the oil and
water until a smooth paste is formed. Let the mix stand for 15 minutes before frying at 180°C. After cooking, dip the
beignet in a mixture of almond, powder sugar and cocoa.
A crispy battered beignet, filled with chocolate and crunchy with crystalline sugar and almonds, satisfies every sweet tooth. Chocolate combined with red fruits is a popular pairing, while the beer gives the freshness and acidity needed for balance.