Beignets à la vanille



Cream: ½ liter (16,80 oz) milk + 10 g (0,022 lbs) flour + 10 g (0,022 lbs) cornstarch + 70 g (0,154 lbs) caster sugar 2 whole eggs + 2 egg yolks + 2 split and scraped vanilla pods

Donuts: 150 gr (0,33 lbs) flour + ½ tsp salt + 1 egg + 1 cup of water

* Introduce all the ingredients into the bowl and set 6 mins, 90°C, speed. 4.

* When the timer stops, blend for 5 sec. speed.9. Pour into a bowl, leave to cool and put in an ice cube tray in the freezer for at least 2 hours.

* Introduce all the ingredients into the bowl and mix for 10 seconds. speed.6.

* Scrape the bottom of the bowl with the spatula and mix again for 10 seconds. lives. 6.

* Dip the cream balls in the donut batter and put in the

fryer at 180°C (358 ). Turn them over with the spider, take them out as soon as they are

golden blond, arrange them on paper towel and sprinkle with icing sugar.

* Serve warm.

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