Banana Chocolate Beignets – Julia Child & Norman Love

In this video, Julia Child along with Norman Love will teach you how to create delicious banana chocolate beignets.  Norman will teach you specifically how to make choux paste.  Choux paste is a basic pastry dough that can be filled with many different condiments.  You can fill the final product with chocolate, fruits, liquer, cream, etc.  This is commonly used for eclairs and cream puffs.  It needs to have a very pliable texture because it will be handled very often.  After you learn how to create the choux paste, you will learn how to make the banana cream filling.  You do not want the cream to be too runny, but you will want it to be of a very soft texture.  By adding caramel, it will create a thicker consistency.  Finally, you will learn how to put the final product together.  This is done by taking the cut pieces of choux and placing the banana filling in the middle of each.  Then you will lightly seal the pastry dough and put them in the oven to bake.

Banana Choolate Beignets – Norman Love

Ingredients for 10 Servings:

For the Beignets:

  • 1/2 cup whole milk
  • 1/2 cup water

For the Pastry Cream:

  • 1 cup whole milk
  • 1/2 vanilla bean
  • 3 large egg yolks
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • Butter, for glossing

For the Bananas:

  • 2 large bananas
  • 1/4 cup sugar
  • 1 tablespoon unsalted butter
  • 3 tablespoons heavy cream
  • 1 large egg beaten with 1 teaspoon cold water, for egg wash

For the Cream:

  • 3 ounces unsalted butter
  • 2 tablespoons sugar
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 6 large eggs, at room temperature
  • 2/3 cup all-purpose flour, for kneading

For the Sauce:

  • 2 cups heavy cream
  • 4 ounces unsalted butter, cut into pieces
  • 1/2 cup sugar
  • 1/2 cup toasted walnuts, finely ground
  • 1 tablespoon walnut oil (optional)
  • Pinch of salt

To Fry and Serve:

  • Canola or vegetable oil, for frying
  • Confectioner’s sugar
  • Melted semisweet chocolate (optional)
  • Fresh berries (optional)

The Beignet Dough: Put milk, water, butter, sugar, cocoa, cinnamon, and salt into a 2-quart saucepan and bring to a boil, stirring frequently until the butter melts. Follow cooking directions below for preparing Choux Paste. Wrap the dough in plastic and refrigerate until chilled, about 2 hours. Keeping one half the dough in the refrigerator, turn the rest out onto a lightly floured surface and knead in flour a few tablespoons at a time; enough to make the dough easy to roll (about 1/3 cup). It will still be slightly sticky. Wrap and chill before rolling it out. Repeat with the remaining dough. Line 2 baking pans with parchment. On floured surface, lightly roll dough 1/16 to 1/8 inch thick. Cut eighteen 4-inch circles (gather and re-roll the scraps until you have enough). Put circles on baking pans, cover with plastic wrap, and chill for 1 hour. Repeat with remaining dough.

Choux Paste
Makes enough dough for about 60 small puffs or �clairs

1/2 cup whole milk
1/2 cup water
7 tablespoons unsalted butter, cut into 7 pieces
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups all-purpose flour
6 large eggs, at room temperature
1 large egg beaten with 1 teaspoon cold water, for egg wash

Put milk, water, butter, sugar, and salt into a 2-quart saucepan and bring to a full boil, stirring frequently until the butter melts. Stir while adding the flour all at once. Stir without stopping until the flour is thoroughly incorporated. Cook and stir until the dough balls up and a light crust is visible on the bottom of the pan. Scrape dough into a bowl. Immediately beat in five eggs, one at a time, stirring vigorously with a wooden spoon to incorporate each one. After the fifth egg, lift the spoon. If it pulls up some of the choux paste that detaches and forms a slowly bending peak, do not add the last egg. The dough is now ready to be used in any recipe calling for choux paste. In fact, it must be used now, while it is still warm.

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