Burnt Cream Beignets from Schloss Schauenstein by Andreas Caminada.
Yield: 8 servings
- 7 oz/200 g granulated sugar
- 0.17 oz/5 g unsalted butter
- 33.8 liq oz/1000 ml milk, divided
- 2.5 oz/70 g cornstarch
- 1 vanilla bean
- 17.6 oz/500 g heavy cream
1. Caramelize the sugar in a pot until it is dark brown, but not black. Add the butter. Blend 3.38 liq oz/100 ml of the milk with the cornstarch until smooth. Scrape out the vanilla bean and add the seeds to the remaining 30.43 liq oz/900 ml milk. Stir this mixture into the slurry and then stir into the caramel. Continue to stir the liquid over medium heat until it bubbles. Immediately pass the pudding-like liquid through a sieve into a bowl and allow it to cool down and solidify.
2. Whip the cream until soft peaks form. Stir through the cooled down pudding to loosen it and carefully fold in the whipped cream.
- 4 large eggs
- 4.9 oz/140 g granulated sugar
- 1.7 liq oz/50 ml milk
- 17.6 oz/500 g flour
- 0.08 oz/2.5 g salt
- 0.17 oz/5 g baking powder
- 0.17 oz/50 g melted butter
- Lemon zest
- Confectioners‘ sugar for sprinkling
Blend the eggs, sugar and milk thoroughly. Stir the remaining ingredients (except confectioners’ sugar) into the mixture and knead until a homogeneous dough forms. Divide into 1.76 oz/50 gram pieces and fry at 180 °C. Sprinkle with confectioners‘ sugar.
- Clotted or whipped cream
To serve as a dessert with the Burned Cream, place the Burnt Cream portions on plates and serve alongside the beignets. As a side, serve some clotted or whipped cream.