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 using Cacao Barry Extra Brute Cacao Powder. Perfect for any time of the day!A chocolatey take on the New Orleans classic using Cacao Barry Extra Brute Cacao Powder. Perfect for any time of the day!A chocolatey take on the New Orleans classic using Cacao Barry Extra Brute Cacao Powder. 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 gall-purpose flour
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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
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
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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