Truffle beignets with passion coulis
For 6 servings
- Truffle ganache
- Doughnut dough
- Sauce passion
Truffle ganache (to prepare the previous day)
- 500g Guanaja 70% chocolate
- 200g cream 35% MG
- 100g soft butter
Melt the chocolate in a bain-marie or in a microwave oven.
In a saucepan, bring the cream to a boil and pour on the melted chocolate in three goes.
At 40°C, add the softened butter and mix.
Cover with a film in contact and put away at room temperature for one night.
The next day, poach balls, 2cm in diameter, with a 10 mm plain pastry bag, or with a melon ball and put away in the refrigerator.
- 100g eggs
- 50g sugar
- 5g salt
- 250g flour
- 50g cocoa
- 50g melted butter
- 250g champagne
In a mixing bowl, mix the eggs, the sugar, the salt, the flour and the cocoa powder.
Add the melted butter and the champagne.
- 100g passion purée
- 200g neutral icing
Mix the passion purée and the icing.
Heat a saucepan of frying oil at 180°C (1 litre) and soak each truffle in the doughnut dough.
Dip in the saucepan immediately.
As soon as the beignets start floating, take them out of the saucepan and drip dry them on a paper towel.
To be tasted warm, with the passion coulis.
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