Apple Cider Beignets

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588

 with Dulce de Leche Gelato

Apple Cider Beignets recipe

Ingredients:

Apple Gellee

  • ¼ t salt
  • 2 c water
  • 3 apples
  • ½ vanilla bean
  • 1 T citric acid
  • 1 ¼ c granulated sugar
  • 2 T apple pectin
  • 2 ½ T agar agar

Apple Cider Beignets

  • 4 oz cream cheese
  • 2 oz soft butter
  • ½ vanilla bean, scraped
  • 4 oz all-purpose flour
  • ½ t salt
  • ½ t baking powder
  • 1 c poached apples (reserved from recipe)
  • 4 oz apple cider reduction

Peanut Butter Crunchy Cookies

  • 3 ¾ oz sugar
  • 2 oz butter
  • 4 oz dark brown sugar
  • 6 oz crunchy peanut butter
  • 1 ½ whole eggs
  • 1/8 t vanilla extract
  • 1 t baking soda
  • 5 ¼ oz rolled oats

Rum Dipping Sauce

  • 4 oz Meyer’s dark rum
  • 7 oz dark brown sugar
  • 2 ½ oz butter
  • 3 oz water

Dulce de Leche Gelato

  • 3 ½ c heavy cream
  • 1 ½ c dulce de leche
  • 5 whole eggs
  • 13 egg yolks

Directions:

Apple Gellee

1: Peel apples and dice small.
2: Combine all ingredients except pectin and agar agar in a large saucepot.
3: Simmer till apples are tender.
4: Reserve 1 cup of poached apples without liquid for beignets.
5: With rest of the apple mixture, sprinkle in pectin and agar agar.
6: Fully incorporate both ingredients with a hand blender and cook for 15 min.
7: Pour hot mixture into molds and chill over night.

Apple Cider Beignets

1: Cream the cheese and butter in a standing mixer.
2: Add vanilla and other wet ingredients. Add dry. Add apples last.
3: DON’T OVER MIX! Mix just until incorporated. Remove from mixer and knead by hand till smooth.
4: Refrigerate for one hour before use.
5: Fry at 350 degrees in light oil.

Peanut Butter Crunchy Cookies

1: Cream butter and sugar.
2: Add peanut butter and cream.
3: Add eggs and vanilla.
4: Stir in baking soda and oats.
5: Chill overnight before baking.
6: Bake @ 325 degrees for 8 to 10 min.

Rum Dipping Sauce
Bring all ingredients to a boil. Serve warm.

Dulce de Leche Gelato

1: Blend cream with dulce de leche bring to a boil.
2: Temper eggs into hot cream mixture.
3: Cook till nape (thick enough to coat the back of a spoon) and chill.
4: Run in gelato machine till soft serve consistency.
5: Freeze overnight and serve.

 


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