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Chocolate Filled Beignets Recipe

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This recipe for Chocolate Filled Beignets is from Mama Kim Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup milk
2 1/4 tsp yeast
4 cups flour
3 tbsp sugar
1 1/2 tsp salt
6 large eggs, lightly beaten
6 tbsp butter, melted and cooled slightly
more softened butter for bowl
oil for frying
icing sugar

Ganache centers:
14 oz chocolate
1 cup heavy cream
4 tbsp soft butter
Directions:
Directions:
Warm the milk add yeast, stir til dissolved. Blend four, sugar, and salt. Slowly pour in milk mixture mixing until moistened, dribble in eggs, mixing between each. Slowly pour in melted butter. Beat on medium and mix until dough becomes smooth and elastic and pulls away from sides and bottom of bowl, about 8 minutes. Place in bowl and refrigerate 3-24 hours. If it rises, gently push it down.
Make the ganache centers, bring cream to a boil, pour over chocolate, let sit 30 minutes til melted, whisk til smooth. Let cool about 30 minutes, whisk butter into chocolate, should be shiny.
Line a baking sheet with parchment paper. Fir a pastry bag with large plain tip and fill bag with ganache. Pipe out 50-60 blobs about the size of malted milk balls. Smooth off any points. Freeze until quite firm, about 1 hour or up to 2 days.
Wrap the chocolate with the dough with floured hands. Flour baking sheet to hold beignets.
Dip your hands in flour, pull off a small piece of dough, about the size of a prune. Flatten dough slightly between your fingers and then wrap around the chocolate centers. Make the wrapping as this as possible. Pinch off excess dough and massage the beignet with your fingertips to be sure all holes are closed and seams are tight.
Deep fry at 350º for about 4 minutes or until deep golden brown, dust with icing sugar.

 

 

 

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