French Beignets

These yummy little French fritters are found anywhere in New Orleans and for very good reason: they are unbelievably delicious. Beignets are made from a deep fried choux paste, which is dough made from yeast, flour, sugar, eggs, butter and evaporated milk. You can not go to New Orleans as often, but you can certainly make your own Beignets any time you want to. Now, the secret to these is cold fermentation. The best thing you can do as a home baker, leave the dough in the refrigerator overnight instead of letting it rise in a warm place. This process slows down the yeast development, while still allowing the enzymes that naturally occur in the flour to do their work (converting starches to sugars). It makes the dough more flavourful and very delicate. I encourage you to give it a try. I use the same approach when I make Brioche Loaf and, oh my, it tastes like heaven and very easy to make. I will be posting the recipe to it shortly. Continue reading “French Beignets”

Bittersweet Chocolate and Balsamic crème brulee

I have tried different variations of crème brulee but my husband loves this one the most. Doesn’t it sound amazing? Guys, I encourage you to try it out :-). This rich and creamy chocolate desert will sure make your dinner special.

Creme brulee without sugar crust
Creme brulee without sugar crust

Yields 2

Ingridients:

1 cup heavy cream

2 egg yolks

½ tsp vanilla extract

1 tsp sugar

1.5 oz dark bittersweet chocolate

½ tsp balsamic vinegar Continue reading “Bittersweet Chocolate and Balsamic crème brulee”