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Chocolate Beignets with Chocolate Filling and Cocoa Dusting Recipe

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4 from 3 reviews

  • Author: Eliza
  • Total Time: 3 hours 45 minutes
  • Yield: 2 servings (approx. 12-16 beignets depending on dough thickness and size)

Description

These Chocolate Beignets are a decadent twist on the classic New Orleans fried dough, infused with cocoa powder in the dough and filled with a rich, luscious chocolate filling. Crispy on the outside and soft inside, they are dusted with a chocolate sugar blend, perfect for an indulgent treat or special breakfast.

Ingredients

Chocolate Beignets Dough

  • 1 and 1/2 cups warm water, between 110 and 115 degrees (F) (340 grams)
  • 2/3 cup granulated sugar (131 grams)
  • 2 and 1/4 teaspoons active dry yeast
  • 7 cups bread flour (845 grams)
  • 1 and 1/2 teaspoons salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup Dutch-process cocoa powder (23 grams)
  • 2 large eggs, at room temperature
  • 2 and 1/2 teaspoons pure vanilla extract
  • 1 cup evaporated milk (227 grams)
  • 5 tablespoons unsalted butter, at room temperature, cut into tiny pieces (71 grams)
  • 5 cups peanut oil, for deep frying (992 grams)

Chocolate Filling

  • 1 cup (170g) semisweet chocolate, finely chopped
  • 1/8 teaspoon salt
  • 2 tablespoons (25g) confectioners' sugar
  • 1/2 teaspoon espresso powder, optional
  • 1 cup (227g) heavy cream
  • 1 teaspoon vanilla extract

Chocolate Sugar Dusting

  • 1 and 1/2 cups confectioners' sugar (170 grams)
  • 1 Tablespoon cocoa powder, unsweetened or Dutch-process

Instructions

  1. Activate Yeast: In a medium-sized bowl, add the warm water, granulated sugar, and active dry yeast; whisk well to combine and set aside for about 10 minutes until the mixture bubbles and becomes foamy, indicating the yeast is active.
  2. Mix Dry Ingredients: Sift together bread flour, salt, ground cinnamon, and Dutch-process cocoa powder in a large bowl and set aside for later use.
  3. Prepare Wet Ingredients: In a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Add the vanilla extract and evaporated milk, combining thoroughly.
  4. Combine Ingredients: On low speed, mix in half of the flour mixture into the egg mixture. Slowly pour in the yeast mixture carefully to avoid splashing and beat until smooth.
  5. Add Butter and Flour: Add the unsalted butter pieces and beat until incorporated, then add the remaining flour mixture. Continue beating for about 2 minutes until the dough is smooth and cohesive.
  6. Chill Dough: Cover the dough bowl tightly with plastic wrap and refrigerate for at least 2 hours, up to 24 hours, to develop flavor and texture.
  7. Prepare for Frying: Line a large rimmed baking sheet with three layers of paper towels and set aside. Heat peanut oil in a large enameled cast-iron pan until it reaches 360°F (182°C).
  8. Shape Dough: Remove dough from fridge and scrape onto a lightly floured surface. Knead gently once or twice to form a neat ball. Roll out dough to a 1/4-inch thick rectangle, then cut into 3-inch squares.
  9. Fry Beignets: Working in batches, carefully fry dough pieces in hot oil until puffed and golden brown, about 30 to 45 seconds per side. Flip halfway through for even frying. Use a slotted spoon to transfer beignets to the paper towel-lined baking sheet. Repeat until all dough is fried.
  10. Make Chocolate Filling: Finely chop semisweet chocolate and place in a heatproof bowl with salt and confectioners' sugar. Heat heavy cream and optional espresso powder in a small saucepan just short of boiling; pour hot cream over chocolate mixture. Let sit for 2 minutes, then stir until smooth. Stir in vanilla extract.
  11. Chill Filling: Refrigerate chocolate filling until cold and firm enough to pipe, about 2 hours or up to 24 hours. If too hard, warm briefly in microwave and stir smooth.
  12. Pipe Filling into Beignets: Transfer chocolate filling to a piping bag fitted with a tip. Poke a small hole in the side of each beignet, insert the tip, and fill each beignet with the chocolate filling.
  13. Prepare Chocolate Sugar: Sift together confectioners' sugar and cocoa powder repeatedly until finely combined.
  14. Serve: Dust the filled beignets generously with the chocolate sugar mixture and serve immediately. Best consumed within a few hours for optimal freshness and texture.

Notes

  • Ensure water temperature is between 110°F and 115°F to properly activate yeast without killing it.
  • Peanut oil is recommended for deep frying due to its high smoke point and flavor neutrality.
  • The dough can be refrigerated up to 24 hours to make ahead or improve flavor development.
  • Chocolate filling can be adjusted by adding espresso powder for a deeper flavor or omitted for a simpler taste.
  • Use a slotted spoon to drain excess oil from beignets after frying to keep them crisp.
  • Beignets are best eaten within a few hours after frying and filling for best texture and taste.
  • Handle hot oil carefully to avoid burns or accidents during frying.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: French

Find it online: https://recipekind.com/chocolate-beignets-with-chocolate-filling-and-cocoa-dusting-recipe/