Since my Cajun Cravings post ran too long, in attempts to remain user-friendly I created another post dedicated to desserts. I chose to make the ever popular Beignets and to please my chocoholic friends I made Coconut and Chocolate Ganache Cups.
Details for Cajun Meal at Cajun Cravings .
Beignets are sinfully addictive pastry much like an American doughnut sold everywhere in New Orleans. The most renowned place I believe is Cafe Du Monde, where the lines run long for a batch of fried dough covered lavishly in powdered sugar.
Here is my virgin attempt at making Beignets. I believe the consensus after the first bite was “cloud of air”. Since every one had at least 3 each, I assume they were a success. They are an ideal ending to a heavily spiced carb loaded meal. The delicate and airy pillows of fried dough dusted with powdered sugar are sublime. Hey, I can live of these and I hardly have a sweet tooth. Eat them quickly as they will vanish before your eyes; YES! they are addictive.
- 1 package active dry yeast
- 1/4 cup warm 110°F (43°C) water
- 4 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 3/4 teaspoon fine sea salt or kosher salt
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 1 large egg
- Peanut or mild vegetable oil for deep-frying
- Confectioners’ sugar for dusting
- In a bowl sprinkle the yeast over the warm water and stir to dissolve.
- In the standing mixer, combine 3 cups flour, granulated sugar, and salt. Blend with paddle attachment.
- Gently heat milk and butter until butter melts. Add to the standing mixer bowl and stir till combined.
- Add egg, yeast mixture, and the remaining 11/2 cups of flour and continue mixing on medium speed till dough is formed.
- Place the dough in a greased bowl, cover with plastic wrap, and refrigerate overnight.
- Next day, let the dough rest for 15 minutes on room temperature.
- Heat peanut oil in a heavy large skillet.
- Divide the dough into 2 equal pieces. On a well floured surface, roll each piece about 1/4 inch thick. Cut with a pizza cutter into 9-12 pieces.
- When the oil is hot, drop 2-3 pieces and dry until puffed and brown on each side.
- Dust the beignets heavily with confectioners sugar on both sides.
- Dig in before they vanish.
Coconut-Chocolate Ganache Cups
If Almond Joy evokes nostalgic childhood memories, you will ADORE these decadent cups. Relatively easy to make and assemble, yet taste utterly delectable.
For the Coconut Cups:
- Heaping 3/4 cup sugar
- 3 large egg whites
- 2 1/2 cups sweetened flaked coconut, such as Baker’s
For the Ganache Filling:
- 8 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
- A few toasted macaroon almonds, chopped
- Preheat the oven to 350°F.
- Stir the sugar, egg whites, & coconut until completely combined.
- Place a spoonful into each 24 nonstick mini muffin cups. Press the dough to thinly mold the pan sides.
- Bake until golden – 15-18 minutes.Cool in pan and gently remove with the help of a plastic knife.
- Place the chocolate in a bowl. Heat the cream until boiling and pour over the chocolate. After 1 minute whisk gently and the chocolate is melted and the mixture is smooth and glossy.
- Pour the warm chocolate filing into the coconut cups. Sprinkle a few pieces of chopped almonds while warm.
- Rest the pies at room temperature for at least 1 hour to set the ganache.
Recipe adapted from Leite’s Culinaria.