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Apple Pear Beignets

Here’s a great idea sure to become a new tradition in your family.

Chef Lesli Sommerdorf from Harmons shares a delicious recipe for Apple-Pear Beignets.

1 cup water
1/2 cup (1 stick) unsalted butter
2 tablespoons sugar
Pinch salt
1 cup flour
3 eggs
1/2 golden delicious apple, shredded
1/2 Anjou pear, shredded
Vegetable oil for frying
Seeds of 1 vanilla bean
1 teaspoon ground cinnamon
1/2 cup sugar
Lightly sweetened whipped cream

Begin by making the choux pastry:

Bring the water and butter and sugar and salt to a boil. Take the pan off the heat, and add the flour in all at once—stir vigorously with a wooden spoon. Lower the heat to low, and set the pan back on the heat. Stir for less than a minute until the dough comes away from the side of the pan. Turn the dough out into a bowl, and allow it to cool just slightly. Stir in the eggs, one at a time, until they are fully absorbed in the dough. Finally, stir in the apple and pear.

Meanwhile, heat a saucepot halfway full with vegetable oil. Test the temperature with a drop of dough: the dough should sink, start to bubble, and slowly rise to the top.

Use 2 teaspoons to drop little beignets into the oil. They will take from 5-8 minutes to cook—you want them pale golden, puffed, and split (cooked choux pastry will develop a “scar” on the side when it puffs). Drain on a paper towel, and roll in vanilla-cinnamon sugar. Serve with whipped cream.

Adapted From Kerry Saretsky, French Revolution

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