Chocolate Beignets With Banana Mousseline And Praline Ice Cream
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: > 5 hrs
Ingredients:
***Chocolate Filling***
3 ounces butter
1 1/2 cup heavy cream
12 ounces Valrhona Caraibe chocolate
3 ounces water
***Beignet Dough***
2 tablespoons sugar
1/2 teaspoon salt
2 ounces butter
1 cup water
1 1/4 cup flour
4 eggs
1 teaspoon vanilla extract
***Mousseline***
4 cups milk
6 bananas
7 ounces sugar
6 ounces flour
12 egg yolks
whipped cream, as needed
***Ice Cream***
1 1/2 tablespoon butter
1/2 cup pecans, coarsely chopped
1 cup brown sugar
4 egg yolks
1 1/2 cup heavy cream
1 1/2 cup milk
1 teaspoon vanilla extract
***Praline Sauce***
1/2 pound sugar
1/2 pound brown sugar
2 cups water
1/4 pound butter
2 teaspoons vanilla extract
1/2 cup heavy cream
Directions:
For Filling: Combine butter, cream, and chocolate. Melt over low heat. Stir in water.
Pour into a 1 1/2" disc mold and freeze. If you do not have a disc mold, chill and then scoop with 1 ounce scoop and flatten to make inserts.
For Beignet Dough: Combine sugar, salt, butter, and water in a saucepan and bring to boil. Add flour and mix with wooden spoon until flour is absorbed and dough forms and leaves sides of pan.
Transfer to an electric mixer. On low speed, add 1 egg at a time until all are incorporated and dough is shiny and elastic. Add vanilla. Roll dough out on floured work surface to 1/8 inch. Refrigerate for 1 hour.
Remove from refrigerator and cut into 2" discs. Take 2 discs and wrap around 1 filling insert, closing sides to encase. When finished, hold in freezer until ready to fry and serve.
For Mousseline: Combine milk and bananas with 3 1/2 ounces sugar in medium saucepan and simmer for 20 minutes. Strain and discard banana.
Whisk flour, yolks and remaining sugar together and temper into milk. Cook until mixture comes to boil, then cook for 2 minutes, stirring constantly to prevent from scorching. Strain and refrigerate.
When ready to use, fold in 1/2 cup whipped cream for every cup of mousseline.
For Ice Cream: Combine butter and pecans in a saucepan and cook until toasted. Whisk sugar and yolks until combined.
Combine cream and the milk in small saucepan and bring to boil. Temper into yolk mixture and cook to 180 degrees F, then strain and refrigerate.
Stir in pecans and vanilla, then freeze in an ice cream maker according to manufacturer's instructions.
For Praline Sauce: Dry melt sugars in saute pan. Boil water while sugar is melting and slowly add to caramelized sugar. Stir in butter and vanilla. Cook mixture to soft ball stage (235 degrees F) and whisk in heavy cream. Serve warm.
To Serve: Fry beignets at 350 degrees F in oil until golden. Place 3 beignets on top of mound of Mousseline, and top with a scoop of ice cream and a drizzle of sauce.
Recipe Location: https://www.cdkitchen.com/recipes/recs/272/Chocolate-Beignets-With-Banana98815.shtml
Recipe ID: 69688
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