Beignets with Rosemary Caramel and Local Honey (Alexis Hernandez) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/2 cup water |
1/2 cup milk |
4 to 6 tablespoons unsalted butter |
1 1/4 tablespoons sugar |
1/8 teaspoon salt |
1 cup all-purpose flour, sifted |
1 teaspoon vanilla extract |
5 large eggs |
1 egg white |
powdered sugar, for serving |
1/4 cup local honey, or any good quality honey |
2 (6-inch) sprigs fresh rosemary |
1/2 cup water |
3/4 cup plus 2 tablespoons white sugar |
1 tablespoon light corn syrup (recommended: karo) |
1 cup heavy cream |
5 tablespoons unsalted butter, diced into pieces |
Directions:
1. Beignets: In a medium pot, add the first 5 ingredients and bring to a boil over medium heat. At this point, add in the flour and stir vigorously with a spoon. Continue to cook until the dough becomes a solid mass and begins to pull away from the sides of the pot, about 3 to 5 minutes. Switch off the heat, mix in the vanilla extract and add in the eggs, 1 at a time, incorporating each egg before adding in the next. (Chef's Note: Work quickly or else the eggs will curdle.)
2. The resulting pastry should be flexible and soft, but firm enough to hold its shape. Set it aside covered with plastic for 5 minutes. When ready to make the pastries, fill a deep skillet or deep-fryer 2/3 full of oil and heat it to 300 to 325 degrees F. Form the dough into doughnut hole shapes. Fry the beignets, in batches, until golden brown, about 3 to 6 minutes being sure not crowd them. Remove them from the oil to a cooling rack.
3. Caramel: Put the rosemary and water into a small pot and simmer over medium heat until the rosemary is limp, about 3 to 6 minutes. Strain the liquid, discarding the rosemary, and pour it back into the pot. (Chef's Note: If this liquid is not 1/4 cup exactly, add water.) Add in the sugar and corn syrup. Bring the ingredients to a boil over high heat, then reduce the heat to medium and simmer until the syrup thickens. Stir in the heavy cream and butter and switch off the heat. Pour into a serving bowl and reserve for the beignets.
4. Arrange the beignets on a serving platter and dust with powdered sugar. Serve with the honey and Rosemary Caramel in small bowls.
5. Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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