Biegnets with Chocolate and Apricot Sauce
- 3/4 cup water
- 6 tbsp. unsalted butter, chopped
- 1 tbsp. sugar
- 1/8 tsp. salt
- 3/4 cup flour, sifted
- 3 lg. eggs
- Oil for shallow frying
- Powdered sugar
- 4 oz. semisweet chocolate
- 1 oz. unsweetened chocolate
- 1/2 cup water
- 2-1/2 tbsp. unsalted butter
- 1/2 cup powdered sugar
- 1 cup apricot preserves
- 3 tsp. apricot brandy
- 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 1inch deep.
- Heat to 360F.
- 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.
- When they are sufficiently cooked, remove the fritters with a slotted spoon, and drain on paper toweling.
- Place successive batches in a 250F 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 thewater, 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 tablespoons of the brandy or water, and simmer, stirring, just until thoroughly heated.
- Add additional liquid, if necessary, to bring to a sauce consistency.
- Serve warm.
water, unsalted butter, sugar, salt, flour, eggs, shallow frying, powdered sugar, semisweet chocolate, unsweetened chocolate, water, unsalted butter, powdered sugar, apricot preserves, apricot brandy, water
Taken from www.foodgeeks.com/recipes/1404 (may not work)