All Recipes

Black Pepper Beignets with Honey-Chile Glaze & Boursin Cheese

Name: Black Pepper Beignets with Honey-Chile Glaze & Boursin Cheese
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 24
Cuisine: American
Ingredients: 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; 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

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:

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

To make the Beignets:

Combine the water, butter, and salt in a pot and bring them to a boil. Reduce the heat to low.
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.
On medium speed, add one egg at a time, letting each incorporate.
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:

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.
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

About Chef Steven Sturm

Steven Sturm, Senior VP of Food & Beverage with Firebirds Wood Fired Grill, creates recipes that nail craveability and comfort while demonstrating beautiful flavor touches that turn menu items into signature dishes. His recipe for Boursin® Black Pepper Beignets with Honey-Chile Glaze reflects creative American comfort food—a natural fit for Sturm and a sound menu direction for the times.