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Apple and Pear Beignets with Vanilla Sugar
Apple and Pear Beignets with Vanilla SugarIngredients

  • 1 cup water

  • 1 stick unsalted butter

  • 2 tablespoons sugar

  • Pinch salt

  • 1 cup flour

  • 3 eggs

  • 1/2 golden delicious apple, finely diced

  • 1/2 Anjou pear, finely diced

  • Vegetable oil for frying

  • 1/2 cup sugar

  • The seeds of 1 vanilla bean


Begin with the choux pastry: bring the water and butter and sugar and salt to a boil. Take the pan off the heat, and add the flour in all at once—stir vigorously with a wooden spoon. Lower the heat to low, and set the pan back on the heat. Stir for less than a minute until the dough comes away from the side of the pan. Turn the dough out into a bowl, and allow it to cool just slightly. Stir in the eggs, one at a time, until they are fully absorbed in the dough. Finally, stir in the apple and pear.

Meanwhile, heat a saucepot halfway full with vegetable oil. Test the temperature with a drop of dough: the dough should sink, start to bubble, and slowly rise to the top.

Use two teaspoons to drop little beignets into the oil. They will take from 5-8 minutes to cook—you want them pale golden, puffed, and split (cooked choux pastry will develop a "scar" on the side when it puffs). Drain on a paper towel, and toss with vanilla sugar (recipe follows).

Vanilla Sugar

Scrape the vanilla bean into the sugar and mix!

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