
Black Pepper Beignets with Honey-Chile Glaze & Boursin Cheese
Recipe courtesy of Chef Steven Sturm
Senior VP of Food & Beverage, Firebirds Wood Fired Grill
This sweet and spicy recipe is a great dessert for large groups that’s sure to leave everyone wanting more. This spicy dessert is made with Boursin® Black Pepper cheese and fried to perfection for a crunchy, sweet bite.
Preparation
Equipment:
Pot, Bowl, Stand Mixer, Fryer
To make the Glaze:
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Combine the honey, juice, chipotle, and adobo sauce in a pot and bring to a boil. Reduce the heat to low.
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In a small bowl, whisk together the cornstarch and water. Whisk it into the honey-chile mixture and simmer until it coats the back of a spoon.
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Strain and cool.
To make the Beignets:
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Combine the water, butter, and salt in a pot and bring them to a boil. Reduce the heat to low.
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Gradually stir in the flour, mixing until it forms a ball and cleans the sides of the pot. Transfer the dough to a stand mixer.
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On medium speed, add one egg at a time, letting each incorporate.
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Add in the Boursin®, breaking it into chunks. Use a spatula to scrape the sides and bottom of the bowl to evenly incorporate. Refrigerate until needed.
For each serving:
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Scoop 7 #40 scoops of the beignet mix into a 350-degree fryer. Cook for about 4 minutes, until browned. Drain and blot on paper.
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Stack 5 beignets in a bowl, with the last 2 on top. Drizzle 2 tablespoons of the glaze over the top and garnish with 2 tablespoons pistachios and a little black pepper.
Ingredients
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portions
24
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serving size
1 Piece
-
day part
Dinner
Honey-Chile Glaze:
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2
cups honey
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3
cups pineapple juice
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1
oz minced chipotle pepper
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1
tbsp adobo sauce from canned chipotles
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1/4
cup cornstarch
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1/4
cup water
Boursin® Beignets:
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4
cups water
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1
cup butter
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1
tbsp kosher salt
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5
cups all-purpose flour
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12
Eggs
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3 3/4
-
1 1/2
cups crushed pistachios
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As needed cracked black pepper