Tag: chocolate

Chocolate Hazelnut Beignet

Chocolate Hazelnut Beignet

France EpcotWhile we were in Disney World at the beginning of August, we took some time to stop at the Boulangerie Patisserie in France. While I was there, I got a Hazelnut Chocolate Beignet. I’d show you a picture… but I ate it too fast. If I hadn’t been so hot, I might have gone back and gotten a second one! It was more like a filled donut than what I picture as a beignet, but it was still delicious.

When I came home, I kept thinking about it. And I kept thinking that my grandmother’s donut recipe would probably work really well with a hazelnut chocolate filling.

Really, really well.

So the other day I broke out all the ingredients and made donuts. And you know what? They’re pretty darn close to what we ate there!

How to Make The Beignets

I will fully admit that I did cheat for part of this. My breadmaker has a “dough” setting, and it will mix, knead, and let the dough rise, knead again, and do a second rise. This is great when you’re short and its hard to get enough leverage to knead bread easily on the counters.

Because I also had lots of things to do in the meantime, I scalded the milk and mixed everything into it until it was dissolved and let it cool for a bit. Once it was room temperature, I put my ingredients into the breadmaker, following the methods for my machine (For mine, you have to put all the liquid ingredients in first), and let it run on the bread setting. I did not let it go through both kneading and rising cycles. I stopped it after the first one, because I wanted to cut the donuts out.

Once the dough was ready, I pulled it out and floured the counter and my rolling pin. I will warn you, this makes A LOT of donuts. Like, around 4 dozen regular donuts. I forgot this.

In any case, its easier to divide the dough up into thirds or fourths and roll it out in smaller chunks. Unless you have a really big counter to spread out on, in which case, have at it!

Anyway, roll out the dough to about a quarter inch thick, and then cut it with a 2-3″ cutter (size is your preference). If you want regular donuts, you’ll have to cut out the inside with a smaller cutter. If you want to make these beignets, just leave it in a circle.

I move mine to a cookie sheet sprayed with cooking spray, and cover them with a tea towel. Let them rise for about 45 minutes.

While you’re waiting for them to rise, you’re going to heat up about 3-4″ of oil in a pan, or pull out your fryer. You want the oil to heat to 375 degrees Fahrenheit. I used a clip on thermometer to monitor the temperature. Make sure you’re using canola, peanut, or vegetable oil.

You’re going to gently slide the donuts into the pan, cooking for a couple minutes on each side, until they are golden brown. drain them on racks placed in cookie sheets lined with paper towels, newspaper, or kitchen towels. If you run out of space, you can always just put the towels on the counter and the racks on top, but it means a lot of counter cleaning later. Trust me on that.

Filling the Beignets

Once the donuts are cool enough to handle, you will need to get your jar of Nutella and pop it in the microwave for about 30 seconds, until it is a little more liquid and easier to pour. Make sure you get all the metallic seal off before you put this in the microwave!!!!!

Now, you can just use a round cake decorating tip to fill these, but a cannoli filling tip would be better. It is longer and will get farther into the middle of the donut. You are going to prep a piping bag just like you would for frosting, and pour your Nutella in.

Filling the donuts is easy. You just pop the piping tip into the side of the donut (don’t do the bottom – it will leak out!) and squeeze some Nutella inside. How much is up to you, but at some point it will ooze out around the tip. I recommend squeezing lightly for a count of 1-2-3 and then moving on. You can judge as you go if you’re getting the same amount inside by weight. As you squeeze the Nutella in, the donut will get heavier in your hand. Nutella is rich stuff, and while I love it, sometimes less is more, you know?

Chocolate Hazelnut Beignet

Once you’ve got your donuts made, they’re pretty much ready to go. The one I ate at Epcot was dusted with powdered sugar, and I do think it needs that little extra bit. BUT – these donuts are moist, so I don’t recommend dusting them until you are ready to serve. If you do it earlier and put them in a baggie or container, it will turn to liquid. (which is still tasty, just really sticky and messy)

I recommend using a shaker filled with powdered sugar to sprinkle the beignets once they are on the plate. The hardest part is not eating all of them your self! They’re best when still warm, but they’ll last in an airtight container for a few days. If you and your family can keep from eating them all!

Chocolate Hazelnut Beignet

What do you think? Have you tried the beignets at the Boulangerie Patisserie?

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Chocolate Hazelnut Beignets
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
 

My grandmother's donut recipe tweaked to try and recreate the amazing beignets from the Boulangerie Patisserie at Epcot!

Servings: 4 dozen
Ingredients
  • 2 cup scalded milk
  • 1/2 cup butter
  • 1 cup sugar
  • 1 cup water
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 2 1/2 tsp instant yeast
  • 6-8 cup flour
Instructions
  1. Scald the milk, then add the sugar, butter, salt, and water. Let the mixture cool, and add the eggs, yeast, and flour.

  2. Knead or put in a bread maker on the dough setting and remove after the first knead and rise cycle has finished. If kneading by hand, knead and let rise for 2 hours.

  3. Punch down the dough and roll out to around 1/4" thick. Cut into rounds with a cookie cutter. Let rounds rise for 45 minutes.

  4. Heat oil in a skillet to 375 degrees. Fry donuts until golden brown on each side. Usually 1-3 minutes per side. Remove and let drain on a baking rack.

  5. Fill a piping bag with a cannoli tip or round tip with Nutella. Fill doughnuts with 1-2 tablespoons of filling.

  6. Serve warm, sprinkled with powdered sugar.

table rating
This is a Table recipe – mainly because it requires advance prepping, and a few more steps and ingredients. It’s worth the extra effort!

Chocolate Hazelnut Beignet

Chocolate Almond Cookies

Chocolate Almond Cookies

These cookies are not really super Disney oriented, I admit it. But they are delicious, and that’s probably even more important! I bought a container of Cocoa Almond Butter from Trader Joe’s, hoping I could use it in some recipes, including a recipe trying to recreate the AMAZING hazelnut-chocolate filled beignets I had at the Boulangerie Patisserie in France at Epcot. But when I opened the container and tried it, I realized it wasn’t going to work. Its delicious – don’t get me wrong – but its all wrong for the beignet.

Instead, I decided to make cookies. I modified an old peanut butter blossom recipe from my grandmother, and it worked out beautifully. Really, you could substitute any nut butter here and get an awesome cookie!

I also have to admit that I have no pictures of the process of baking them. I wanted cookies. It was the night before I had to go back to work at the high school. I was distracted by the thought of cookies.

Sorry.

But this is what they look like. They look yummy, right?

Chocolate Almond Cookie

The actual process is easy. Preheat your oven to 350 degrees and line a cookie sheet with parchment paper. I cream the butter until it’s fluffy, about a minute or so, and then I add in the sugars. Beat it until everything is fluffy and combined. Add your egg and mix that in until it’s incorporated. Then add the cocoa almond butter. Beat it in until it’s mixed through.

This recipe is really simple. You could just do all the wet ingredients at once if you were in a hurry, but I like making sure it’s all well mixed in stages. Add in the milk and flavorings, and make sure to start the mixer on low so you don’t end up slopping liquid all over your kitchen.

Add in all the dry ingredients and start your mixer on low. Don’t accidentally bump the speed up like I did. I’m going to be cleaning flour off the Keurig for the next five months, I swear.

Once it’s all well mixed, scoop out a tablespoon at a time and roll into a ball. If it’s soft, you may need to refrigerate it for an hour or so. (Or you can cheat and use a small cookie scoop and scoop them straight into the sugar. I then rolled them around and got them on the pan. As long as they hold together in a ball-ish shape, they’ll work.)

You’re going to roll the ball in white sugar, and then place about 2 inches apart on a cookie sheet.

Bake for 10-12 minutes, and then remove from the oven and let cool on the cookie sheet.

These are excellent with coffee or milk!

quick rating

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Chocolate Almond Cookies
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 
Course: Dessert
Servings: 2 dozen
Ingredients
  • 1/2 cup granulated sugar vanilla sugar is excellent
  • 1/2 cup packed brown sugar
  • 1/2 cup butter (1 stick)
  • 3/4 cup cocoa almond butter
  • 1/8 cup milk
  • 1/4 tsp vanilla extract
  • 1 tsp almond extract
  • 2 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sugar for rolling
Instructions
  1. Preheat the oven to 350 degrees.

  2. Cream butter and sugars until light and fluffy. Add the egg, then cream until well incorporated.

  3. Add the cocoa almond butter and mix until incorporated. Add the milk, and mix in on a low speed.

  4. Add in the remaining ingredients, beating until well mixed.

  5. Scoop into tablespoons and roll into balls, then roll in granulated sugar and place on a parchment lined cookie sheet.

  6. Bake for 10-12 minutes and let cool on the pan.

Chocolate Almond Cookie

Vanilla Bean Macarons with Dark Chocolate Amaretto Ganache Filling

Vanilla Bean Macarons with Dark Chocolate Amaretto Ganache Filling

This recipe can be a little involved, but these cookies are worth it. I’ve seen them at many places – one of which is the France pavilion at EPCOT. Since I’m not going to be there for awhile, I decided I couldn’t wait, and wanted to make them at home. They’re light, delicate, and packed full of flavor – an excellent dessert for a special occasion or any day of the week! As a bonus, they are also gluten free, so if you are GF, then these are a fabulous dessert option.

These cookies are not as hard as you’d think. However, if you did it like I did, you can make it more difficult than it needs to be.

The recipe has no flour – it uses almond flour instead. The best place I’ve found for this has been Trader Joe’s – they sell a bag (I think its a pound or half pound package) for the cheapest price I’ve found. That being said, I apparently used my bag of almond flour, because when I went to retrieve it from the pantry, all I found was the BJ’s bag of almonds.

You can see where this is going, right?

Almond flour, if you didn’t know, is just ground almonds. So, if I have a bag of almonds, I can make my own almond flour. Easy, right? Yeah. Except for the part where I decided to use the food processor to grind them, rather than my spice grinder. Don’t do that. If you have the spice grinder, even if it takes you longer, use it. I used the food processor, and after sifting in what I could, had to put it through the processor twice more before I broke down and used the spice grinder. And I made a ton of difference. I will say that no matter which one you use, pulse it, and don’t process it too long, or you’ll end up with almond butter. While tasty, you’ll have to scrape it out and start over with new almonds. And you don’t want that.

These were the chunks leftover after grinding the first time in the food processor!

Once you have your dry ingredients sifted together, use a whisk to combine them. You don’t have to do that, but because you’re folding this into egg whites later, I like to have it thoroughly mixed before I start folding it in.

You’re going to need to prep your pan now that you’ve got this part going. Use parchment paper and line a cookie sheet. You can free form your macarons, or you can draw 1″ circles on the back of the parchment (that way you don’t get ink or pencil on your cookies) to use as a guide.

Once your pan is ready, you need to beat the egg whites to stiff peaks. You’ll want to use room temperature eggs – if you use cold ones they’ll be harder to separate and they’ll be WAY harder to whip. I also always use a metal mixing bowl for eggs, and I usually dampen a paper towel with a little vinegar and wipe out the inside of the bowl before I put the eggs in. It is supposed to wipe away any leftover residue that might be clinging to a bowl (even a clean one). I don’t remember where I heard that tip, but it does seem to help.

I beat the eggs on a lower speed until they get a little frothy, then I crank it up and pour in the granulated sugar, slowly. Then beat the eggs until they form stiff, glossy peaks. The best way to tell if they are done? When you pull out the beater and the peak stands straight up without falling at all, OR you can hold the bowl upside down and nothing moves. I then cut my vanilla bean down the center and scrape out the seeds into the egg whites, and add the vanilla extract. You do not have to use vanilla beans! Just extract will still make a delicious macaron! Give it a couple more quick beats, and then get out a spatula and your dry ingredients.

You’re going to dump all the dry in there, and then fold them in. If it makes you feel better, you can do it in three parts. But I like just getting it over with. For this recipe, it worked. You don’t want to over mix, but you want to make sure its all incorporated. It takes about 20-30 strokes, and I usually end up doing a figure eight motion through the batter. When its all mixed, it will have the consistency of a very thick but still pourable milkshake. Other people often say it has the consistency of lava. I’ve never actually seen lava, so I’ll take their word for it.

macaron batter

Now we’re onto the fun part!

Pour your mixture into a large resealable bag or disposable piping bag. Snip off the corner (or end) and then use your parchment circles as a guide to pipe the macarons onto the pan. If you end up with a little “peak” on top of your cookie, don’t worry – it will even out. If you’re afraid it won’t, just wet your finger in a little water and tap them down. The water will keep the meringue mixture from sticking to you. Once  you’ve got the pan finished, give it a good tap on the counter. It will help get any air bubbles out.

piped macarons

Now, you need to let these sit for 30-60 minutes to dry out a bit. I leave mine for an hour. While they sit, you can get the filling made!

You can use any filling you like – jam would work just fine! For these, I’m making a dark chocolate amaretto ganache. Its harder to say and write than it is to make. Seriously.

You need to get 4 ounces of dark chocolate – whatever you have on hand will work. I used the remains of a Ghiradelli bar. Chop it up and put it in a heat safe bowl.

dark chocolate

Then pour your cream (you can also use half and half) into a sauce pan and heat until its simmering. Take it off the heat and pour over the chocolate. Let it stand for one minute, and then stir it together with a whisk.

making ganache
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The heat from the cream will melt the chocolate. Add in the tablespoon and a half of butter, and your amaretto and mix again. It will still be pretty warm. I poured mine into a disposable piping bag (you can use a resealable baggie) that was propped up in a cup. Then put it in the fridge to firm up.

Now go sit and have a drink and surf the internet while you finishing waiting for the macarons to dry out.

When the hour is nearly up, you want to move the oven rack to the bottom third of your oven and preheat it to 350. Be sure to only put one pan at a time in the oven, and rotate the pan halfway through baking so they’re all even. You’re going to bake the macarons for 11-13 minutes, until they have risen and set. They’re going to dry out, but you don’t want them to get any color.  After they’ve baked, take them out and let them cool on the baking sheet.

baked macarons

Once they’ve cooled, you can pull out your filling, snip off the corner of the bag, and pipe your ganache onto the flat side of a macaron. Top it with another cookie and viola – you’ve made a dessert that everyone will be drooling over! Next time, I may save back some cookies and try to fill them with ice cream like the ones I’ve seen people posting about from Les Artisans des Glaces in the France pavilion. 🙂

vanilla bean macarons

Signature rating
This recipe will take some serious time, and does require some more advanced kitchen knowledge. I still think its well worth the effort though! Give it a try – but make sure you leave lots of time for yourself!
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Vanilla Bean Macarons with Dark Chocolate Amaretto Ganache
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 

These are a little time consuming, but totally worth it!

Course: Dessert
Author: cookwcharacter
Ingredients
Macarons
  • 108 grams almond flour
  • 176 grams confectioner's sugar
  • 3 large egg whites, room temperature
  • 80 grams granulated sugar
  • 1/2 tsp pure vanilla extract
  • 1 vanilla bean
Filling
  • 4 oz dark chocolate, chopped fine
  • 1 1/2 tbsp butter
  • 2 tsp amaretto liqueur
  • 1/3 cup heavy cream
Instructions
For the Macarons
  1. Move your oven rack to the lower third of the oven. Preheat it to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper, on the back of which you can draw one inch circles to help guide your piping.

  2. Sift the almond flour and confectioner's sugar together into a bowl through a fine sieve. You can put any large pieces of almond flour left behind through a spice grinder and sift again into the bowl.

  3. In a metal mixer bowl, beat 3 large egg whites with the granulated sugar until stiff, glossy peaks form.

  4. Add the vanilla extract, and scrape the seeds from the vanilla bean into the beaten egg whites. beat for 5 seconds to incorporate.

  5. Dump all the dry ingredients into the bowl. Using a spatula, fold the mixture in, using 20-30 strokes. The mixture will be thick, with a consistency similar to a thick milkshake.

  6. Pour the macaron mixture into a piping bag with a large round tip, or snip off the end of a disposable piping bag. You could also use a resealable plastic bag with one corner snipped off.

  7. Pipe the meringue mixture onto your baking sheet, filling int he circles. Let these sit for 20-60 minutes until a skin forms on top. How long this takes depends on the heat and humidity of your kitchen.

  8. Put one pan in the oven at a time. Bake for 10-12 minutes, rotating the pan once halfway through, until the cookies have risen and set, but not browned. 

  9. Remove from oven and let cool on the pan.

For the Filling
  1. Chop your dark chocolate fine and place in a heat-safe bowl. 

  2. Heat the cream to a simmer on the stove. Remove from heat and pour over the chocolate. Let the mixture sit for one minute.

  3. Stir the chocolate and cream, until it has melted together. Add the butter and amaretto and whisk together until all is incorporated. 

  4. Let the mixture cool until it is thick, but still pourable. Pour into a resealable bag or piping bag and continue to let it cool until it reaches a frosting consistency.

  5. Pipe onto the bottom of a macaron cookie, and then cover with a second cookie to make a sandwich.

  6. Wrap any leftover cookies tightly in plastic wrap and store in an airtight container in the freezer.

Vanilla Bean Macarons