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:
  1. Combine the honey, juice, chipotle, and adobo sauce in a pot and bring to a boil. Reduce the heat to low.

  2. 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.

  3. Strain and cool.

To make the Beignets:
  1. Combine the water, butter, and salt in a pot and bring them to a boil. Reduce the heat to low.

  2. 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.

  3. On medium speed, add one egg at a time, letting each incorporate.

  4. 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:
  1. 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.

  2. 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

  • portions

    24

  • serving size

    1 Piece

  • day part

    Dinner

Honey-Chile Glaze:
  • 2

    cups honey

  • 3

    cups pineapple juice

  • 1

    oz minced chipotle pepper

  • 1

    tbsp adobo sauce from canned chipotles

  • 1/4

    cup cornstarch

  • 1/4

    cup water

Boursin® Beignets:
  • 4

    cups water

  • 1

    cup butter

  • 1

    tbsp kosher salt

  • 5

    cups all-purpose flour

  • 12

    Eggs

  • 3 3/4

    lbs Boursin Cracked Black Pepper

  • 1 1/2

    cups crushed pistachios

  • As needed cracked black pepper