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- Truffle beignets with passion coulis-

Méthodes

Truffle beignets with passion coulis

 

For 6 servings

 

 

Composition

  • 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.

 

 

Doughnut dough

 

  • 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.

 

 

Passion coulis

 

  • 100g passion purée
  • 200g neutral icing

 

Mix the passion purée and the icing.

 

 

Finish

 

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.

 

 

Member author
Maëlig GEORGELIN

To Etel, (56) the pastry and chocolate store "Au Petit Prince" invites you in the greedy temptation. Maëlig Georgelin and his team compose with passion surprising, modern and creative cakes, irresistible macaroons, fine chocolates inviting you in travelling, and original sweets. Also discover their [...]

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