*  Exported from  MasterCook  *

                Beignets With Chocolate & Apricot Sauce

Recipe By     : Sam Waring <[email protected]>
Serving Size  : 1    Preparation Time :0:00
Categories    : Pastry

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    3/4  c             Water
  6      tb            Unsalted butter -- chopped
  1      tb            Sugar
    1/8  ts            Salt
    3/4  c             Flour -- sifted
  3      lg            Eggs
                       Oil -- for shallow frying
                       Powdered sugar
                       Bittersweet Chocolate Sauce:
  4      oz            Semisweet chocolate
  1      oz            Unsweetened chocolate
    1/2  c             Water
  2 1/2  tb            Unsalted butter
    1/2  c             Powdered sugar
                       Apricot Sauce:
  1      c             Apricot preserves
  3      ts            Apricot brandy or water

Pour the water into a small, heavy saucepan, and add the butter,
granulated sugar, and salt. Bring to a rolling boil, at which time
the butter should be melted. Add the flour all at once. Lower the
heat, and cook, stirring constantly with a wooden spoon, for a minute
or two, until the mixture comes away from the sides of the pan.

Remove the pan from the heat, and beat in the eggs, one at a time,
incorporating each egg thoroughly before adding the next. Continue
beating until thick and smooth. Allow the mixture to cool while
heating the oil.

Pour enough vegtable oil in a large skillet so that it is at least 1"
deep. Heat to 360 F.

Drop the mixture by heaping teaspoonfuls into the hot oil, frying
only a few beignets at one time so that they are not crowded. Fry for
about 4 to 5 minutes, or until they are crusty and a dark golden
brown, turning occasionally with a spoon so that they color evenly.

Note:

It is important that the fritters are crusty, if undercooked, they
will deflate before being served. Using a 10" skillet, you should be
able to fry 10 fritters at a time (1/3rd the mixture).

When they are sufficiently cooked, remove the fritters with a slotted
spoon, and drain on paper toweling. Place successive batches in a
250 F oven to keep hot while frying the remainder.

Place the beignets on a heated serving platter, and dust the tops
generously with confectioner's sugar put through a wire sieve. Pass
the sauces separately.

Chocolate Sauce:

Chop the chocolates into coarse pieces and place in the top of a
double boiler set over barely simmering water. Add the  water,
butter, and sugar. Stir occasionally until the chocolate is melted
and the mixture is well blended and smooth. Remove from the heat, but
keep the sauce over hot water until ready to serve. It should be
served warm.

Apricot Sauce:

Turn the apricot preserves into a small saucepan. Add 3 tb brandy or
water, and simmer, stirring, just until thoroughly heated. Add
additional liquid, if necessary, to bring to a sauce consistency.
Serve warm.

Note:

If there are any large pieces of fruit in the preserves, break them
up while heating.


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