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#beignets #tutorial #recipe


Hello beautiful people!

Here's a list of the ingredients and items I used for this delicious recipe.
If you use one of them to buy something it's exactly the same price for you, I just get a tiny percentage.
It's a very nice way to encourage me and push me to create more contents.
So thank you very much in advance guys!

Raspberry chocolate:
https://amzn.to/3vkMBeQ

Dark chocolate:
https://amzn.to/3TAS9JZ

Cornstarch:
https://amzn.to/3PIN1m1

Adjustable rolling pin:
https://amzn.to/3PD6apq

Lazer thermometer:
https://amzn.to/4cxQRbx

Stainless saucepan:
https://amzn.to/3ITwV5k

Pipping bags:
https://amzn.to/3VJWrRU

Professional induction:
https://amzn.to/3IXsQ00

Here is the recipe for the dough:

Starter:
AP flour: 120g
Warm milk: 120g
Dry yeast: 10g (or 20g of fresh yeast)

Final Dough:
AP flour: 240g
Sugar: 30g
Salt: 2.5g
Egg yolks: 80g
Whole eggs: 50g
Milk: 50g

Butter: 90g

Fry at 170C or 340F


Vanilla pastry cream:

Whole milk: 500g
Sugar #1:60g
Vanilla paste: 5g

Egg yolks: 125g
Sugar: 65g
Cornstarch: 45g

Butter: 50g

Divide in 2 and add 35g of dark chocolate in one half

Raspberry pastry cream:

Whole milk: 390g
Fresh raspberries: 110g
Sugar #1:60g
Vanilla paste: 5g

Egg yolks: 125g
Sugar: 65g
Cornstarch: 45g

Butter: 50g
Raspberry chocolate: 70g

Bon appétit!!!