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Chocolate Beignets with Rich Chocolate Filling and Cocoa Dusting Recipe

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3.9 from 15 reviews

These Chocolate Beignets are a decadent twist on the classic French pastry, featuring a rich cocoa-infused dough fried to golden perfection and filled with a luscious creamy chocolate filling. Finished with a dusting of chocolate sugar, these treats are perfect for a special breakfast or elegant dessert.

Ingredients

For the Beignet Dough

  • 1 and 1/2 cups warm water, between 110 and 115 degrees (F) (340 grams)
  • 2/3 cup granulated sugar (131 grams)
  • 2 and 1/4 teaspoons active dry yeast
  • 7 cups bread flour (845 grams)
  • 1 and 1/2 teaspoons salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup Dutch-process cocoa powder (23 grams)
  • 2 large eggs, at room temperature
  • 2 and 1/2 teaspoons pure vanilla extract
  • 1 cup evaporated milk (227 grams)
  • 5 tablespoons unsalted butter, at room temperature, cut into tiny pieces (71 grams)
  • 5 cups peanut oil, for deep frying (992 grams)

For the Chocolate Filling

  • 1 cup (170g) semisweet chocolate, finely chopped
  • 1/8 teaspoon salt
  • 2 tablespoons (25g) confectioners' sugar
  • 1/2 teaspoon espresso powder, optional
  • 1 cup (227g) heavy cream
  • 1 teaspoon vanilla extract

For the Chocolate Sugar

  • 1 and 1/2 cups confectioners' sugar (170 grams)
  • 1 tablespoon cocoa powder, unsweetened or Dutch-process

Instructions

  1. Activate Yeast: In a medium-sized bowl, combine the warm water, granulated sugar, and yeast. Whisk well and let sit for about 10 minutes until the mixture bubbles up and becomes foamy, indicating the yeast is active.
  2. Prepare Dry Ingredients: In a large bowl, sift together the bread flour, salt, ground cinnamon, and Dutch-process cocoa powder. Set aside for later use.
  3. Mix Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Add in the vanilla extract and evaporated milk and mix until combined.
  4. Combine Dough: On low speed, add half of the flour mixture (about 3 and 3/4 cups) to the wet ingredients, then slowly pour in the yeast mixture carefully to avoid splashing. Continue mixing until smooth.
  5. Add Butter and Remaining Flour: Incorporate the butter pieces into the dough and beat until fully incorporated. Then add the remaining flour mixture and beat for about 2 minutes until the dough is cohesive and smooth.
  6. Chill Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, and up to 24 hours to develop flavor and texture.
  7. Prepare for Frying: Line a large rimmed baking sheet with three layers of paper towels and set aside. Heat peanut oil in a large enameled cast-iron pan to 360°F (182°C).
  8. Shape Dough: Remove the dough from the fridge and transfer to a lightly floured surface. Knead lightly just to form a neat ball. Roll the dough out into a 1/4-inch thick rectangle and cut into 3-inch squares.
  9. Fry Beignets: In batches, fry the dough squares in hot oil until they puff up and turn golden brown, about 30 to 45 seconds on each side. Use a slotted spoon to transfer cooked beignets to the prepared baking sheet. Repeat until all dough is used.
  10. Make Filling: Finely chop the semisweet chocolate and place it in a shallow heatproof bowl with salt and confectioners' sugar. In a small saucepan, heat the heavy cream and espresso powder (if using) just until it's about to boil. Pour the hot cream over the chocolate mixture and let sit for 2 minutes, then stir until smooth. Stir in vanilla extract.
  11. Chill Filling: Refrigerate the chocolate filling until it is cold and stiff enough to pipe, about 2 hours or up to 24 hours. If too hard, warm slightly and stir to soften before using.
  12. Fill Beignets: Transfer the chocolate filling into a piping bag fitted with your preferred tip. Poke a small hole into the side of each beignet and pipe the filling inside. Repeat for all beignets.
  13. Prepare Chocolate Sugar: Sift together confectioners' sugar and cocoa powder in a large bowl until smooth and well combined.
  14. Finish and Serve: Dust the filled beignets generously with the chocolate sugar mixture and serve immediately. These beignets are best enjoyed within a few hours of preparation for optimal texture.

Notes

  • The dough can be refrigerated for up to 24 hours before frying, allowing for flexible timing and enhanced flavor development.
  • Use peanut oil for frying to achieve high heat without impacting the flavor and to ensure crispiness.
  • If the chocolate filling becomes too firm after refrigeration, microwave briefly in short bursts and stir to soften for easy piping.
  • Be careful when adding the yeast mixture to the flour and wet ingredient mix to avoid splashing, which can be messy.
  • For an optional flavor boost, add espresso powder to the chocolate cream filling to enhance the chocolate taste.
  • These beignets are best eaten fresh but can be stored for a day; however, frying and filling fresh is recommended for best texture and flavor.

Find it online: https://dishcooks.com/chocolate-beignets-with-rich-chocolate-filling-and-cocoa-dusting-recipe/