Medium
Makes: 10 Yield
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Good to go
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Timeless Classics
A chocolatey take on the New Orleans classic. Perfect for any time of the day!A chocolatey take on the New Orleans classic. Perfect for any time of the day!
- Shelf life:
- 24 hours recommended, but up to 3 days
- Conservation:
- Room Temperature
Containing: 2 Components
Cocoa Beignet Donuts
Ingredients: Cocoa Beignet Donuts
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640 g
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92 gsugar
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23 gfresh yeast
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260 gwhole milk
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6 gNielsen Massey Vanilla Bean Paste
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260 gDOP Isigny Butter, soft
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15 gsalt
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228 geggs
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40 gDCP-22SP
Preparation: Cocoa Beignet Donuts
- Mix all ingredients in an orbital mixer with the dough hook. 5 minutes low speed, 10 minutes medium speed, and 5 minutes medium high - or until dough reaches windowpane stage
- Transfer to a greased container and proof for 2 hours at room temperature
- Move dough to refrigeration overnight - minimum 12 hours
- Roll dough to 1/2 inch
- Cut rounds using 95mm and 35mm rings. Place onto parchment squares and allow to prove again
- Heat neutral oil to 350F and fry dough for 2 minutes per side
- Transfer to a drip rack and allow to cool before glazing
Tools
- Saucepan
- Rolling pin
- Sheet Tray
- Bowl (s)
- Stand Mixer
- Dough Hook Attachment
- Ring Cutters
- Probe Thermometer
- Drip Rack
Cocoa Coffee Glaze
Ingredients: Cocoa Coffee Glaze
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70 gglucose
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40 gespresso coffee
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150 gButter, melted
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50 gDCP-22GT
Preparation: Cocoa Coffee Glaze
- Combine glucose, warm espresso, and melted butter together
- Sift cocoa powder into the base and whisk to combine
- Use immediately to dip donuts
- Decorate with Callebaut Dark Chocolate Crispearls
Tools
- Bowl (s)
- Tamis
- Rubber Spatula
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