doughnuts

This month our group is making Chocolate Beignets with Crème Anglaise chosen by Julia of Leave Room For Dessert. Found on page 55 of the book “Chocolate Epiphany” by Francois Payard, is Francois’ version of the American doughnut.  The batter is beer-based with just an angels breath of sweetness consisting of yeast, warm water, BEER (of course I used the local “Utica Club”), flour and sugar. The delicious center is a chocolate ganache, simply dark chocolate and cream.  The process here is to freeze the ganache after rolling it into balls, and once frozen, dip it into a beaten egg, [...]