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™ center Belgium & Charles Nouwen - Zythologist - AB InBev)
Chocolate-Almond filling
| Ingredients | Preparation |
|---|---|
|
250 g
milk
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. |
Batter
| Ingredients | Preparation |
|---|---|
|
150 g
flour
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. |
Food pairing
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.
