Chocolate Beignets with Raspberry Sauce

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Chocolate Beignets with Raspberry Sauce

Scott James Gaspard
Delicious fried puffs with chocolate mascarpone filling, served with raspberry sauce.
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Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Refrigeration Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine Cajun
Servings 4 people
Calories 453 kcal

Equipment

  • 3 mixing bowls
  • wire whisk
  • large cast-iron skillet
  • high temp thermometer – for the oil
  • large spoon
  • long handled spider strainer – to remove the beignets from the hot oil
  • paper towels – to drain the fried beignets

Ingredients
  

  • 1 tbsp baking powder
  • ⅓ cup cornstarch
  • ½ tsp kosher salt – plus more to taste
  • 1 cup all-purpose flour
  • 1 cup cold amber lager – I used Shiner Bock from Spoetzl Brewery in Texas
  • ½ cup mascarpone cheese
  • 3 cups peanut oil – for frying
  • ½ cup chocolate chips
  • ½ cup powdered sugar – divided
  • ½ cup Raspberry Sauce – follow link for recipe

Instructions
 

Beignet batter

  • In a mixing bowl, whisk together the baking powder, cornstarch, salt, and flour. Gradually whisk in the beer and continue stirring until the batter is smooth and ribbony. Set aside.

Filling

  • Mix together mascarpone, chocolate chips, and all but 1 Tbsp powdered sugar.
  • Refrigerate for 10-15 minutes while you prepare the raspberry sauce.

Frying the beignets

  • Fill a heavy cast-iron skillet ¾ full with peanut oil (about 3 cups) and heat oil to 375 ℉.
  • Roll ping-pong size balls (about 1 Tbsp) of the mascarpone mixture and use a spoon to drop them onto the top of the beer batter.
  • Gently roll the balls in the batter to completely coat. If you leave any holes, the mascarpone will leak out. Lift the balls from the batter and let them slide off the spoon into the hot oil. Fry in batches until crisp and deeply golden brown, about 4 minutes. Keep your eye on the temperature and adjust the flame if necessary to keep the temperature at 375 ℉.
  • When the beignets are done, use a spider strainer to remove them from oil, and place on paper towels to drain.
  • Prepare a serving dish with a layer of raspberry sauce. Place the beignets onto the sauce. Sprinkle with the remaining powdered sugar. Drizzle some raspberry sauce on the top for garnish.

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Nutrition

Calories: 453kcal | Carbohydrates: 64g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 28mg | Sodium: 626mg | Potassium: 99mg | Fiber: 1g | Sugar: 28g | Vitamin A: 394IU | Calcium: 237mg | Iron: 2mg

Comments

One response to “Chocolate Beignets with Raspberry Sauce”

  1. Gaspard Kitchen – Blue Crab Beignets with Lemon Aioli

    […] interesting, it’s surprisingly different, and my guests absolutely loved them! I also made a dessert version of this with chocolate and raspberry sauce. It was […]

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