Chef Kristen Chemerika-Lew
Chew
Traditional French fritters get a modern twist from cardamom, bourbon, and chai.
Ingredients
Cardamom Anglaise
2 Tbsp white sugar
3 egg yolks
1/8 tsp salt
½ cup 35% cream
½ cup whole milk
1 Tbsp ground green cardamom
Roasted Apple Beignets
4 granny smith apples, peeled, cored and thinly sliced
1 Tbsp cinnamon
1 cup all purpose flour
2 Tbsp sugar
1 ½ tsp baking powder
¼ tsp salt
2/3 cup whole milk
1 egg yolk
1 Tbsp melted unsalted butter
2 egg whites
Method
Cardamom Anglaise
- Whisk together sugar, egg yolks and salt in a small bowl.
- In a medium sized pot, bring cream, milk and cardamom to a simmer. Slowly pour cream into the egg yolk mixture, whisking quickly.
- Return mixture to the pot, stirring constantly over low heat until thickened. Strain into a sealable container and refrigerate.
Roasted Apple Beignets
- Preheat oven to 400°F. Toss apples with cinnamon and place on a parchment lined baking sheet in a single layer. Roast until soft and golden brown (about 20 minutes).
- Using a 2 oz ice cream scoop, form apples into balls and place onto another parchment lined baking sheet. Freeze until firm.
- Combine dry ingredients in a large bowl. Whisk in milk, egg yolk and melted butter. In a separate bowl, whip egg whites to stiff peaks. Fold whites into batter.
- In a large pot, heat 4 litres of vegetable oil to 335°F, using a candy thermometer to control the heat. Make sure the oil is at least 6 inches from the top of the pot.
- Dip each apple ball into the batter and release gently into the hot oil. Fry until golden brown, turning frequently.
Chai Candy Floss
- Chai candies are used in a cotton candy machine. Simply follow manufacturer’s instructions.
Yield 8-12 beignets
