Recette de beignets fourrés à la crème

Ingredients:

Complementary substances:

As for the pretzels:

2 and a quarter cups of active coffee powder

halfway through the tea bag (at 110°F/45°C)

1/4 cup of confectioners’ sugar

1/2 teaspoon of sweetened milk

The public eye

1/4 cup of unsalted butter, melted.

1 cup of coffee with sugar

deux oeufs gros

4 tablespoons of flour for every batch

Instructions:

Put the leek in a small bowl, pour in the tea, and let it sit for about 5 minutes, or until it becomes foamy.

Combine the sugar, tedied milk, melted butter, salt, and eggs in a large bowl. Blend well.

Combine the lees mixture with the flour in the bowl.

Pour in the flour one tablespoon at a time and stir until a smooth paste forms.

Place the dough on a floured board and roll out for about 5 to 7 minutes, or until it is smooth and elastic.

Cook the pasta in a covered saucepan over low heat for about an hour, or until it doubles in volume, using a clean torch.

Cut the beignets in half and fry them:

Pour la pâte levée sur un plan fariné et étalez-la à nouveau.

Roll out the dough until it’s about 1/2 inch thick.

The public eye

Use a round emporte-parts knife to cut out beignet shapes.