Apple and cinnamon beignets

Apple and cinnamon beignets

By
From
How to Cook Pastry
Makes
20
Photographer
Peter Cassidy

These are incredibly more-ish, and a wonderful way to showcase blackberries when they are abundant.

Ingredients

Quantity Ingredient
750g bramleys, or other cooking apples
60g caster sugar
oil, for deep-frying
1 quantity Choux pastry

For the blackberry sauce

Quantity Ingredient
250g blackberries
70g caster sugar
1 tablespoon water

To serve

Quantity Ingredient
2 teaspoons ground cinnamon
10g caster sugar

Method

  1. Peel and core the apples and cut into even 5mm dice. Put into a saucepan with the 60g sugar, cover with a damp cartouche and cook over a gentle heat until softening, but still retaining a little texture. Keep an eye on them as they cook, adding a little water if they dry out. Remove from the heat and taste while still warm, adding a little extra sugar if the mixture is too tart. Set aside in the pan.
  2. For the blackberry sauce, put the blackberries in a saucepan with the sugar and water. Cook over a very gentle heat until they release their juices to create a sauce, but are not breaking down completely. Taste and add more sugar if necessary to balance the flavour, then set aside in the pan.
  3. Heat the oil in a deep-fat fryer or large saucepan half filled with oil to 195°C, or until a small piece of bread dropped into the oil browns in 25 seconds.
  4. Using lightly oiled teaspoons, drop spoonfuls of choux into the hot oil, in batches of no more than 6. Cook for 3–4 minutes until well expanded and evenly golden. They should increase to around 3 times their original size; tapping them gently with a large metal spoon encourages their expansion.
  5. Remove the cooked beignets to kitchen paper to drain, allowing them to cool slightly while you cook the remaining mixture in batches.
  6. Meanwhile, reheat the apple gently, and carefully pour into a disposable piping bag without a nozzle (or a piping bag fitted with a nozzle of about 5mm so the pieces of apple will just squeeze through), supporting the piping bag in a measuring jug to prevent the hot apple coming out of the open end.
  7. Mix the ground cinnamon with the 10g sugar in a bowl.
  8. Use a skewer to make a hole about 5mm wide in the underside of each beignet. Using a pair of scissors, cut an opening at the nozzle end of the piping bag of no larger than 5mm. With the apple mixture still warm, carefully pipe it into the beignets through the holes, making sure they are generously filled.
  9. Toss each filled beignet through the cinnamon sugar until evenly coated. Serve at once, while still warm, with the blackberry sauce and some vanilla ice cream.
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