Ingredients
FOR THE PILLOWY BASE:
- 100ml water & 200ml buttermilk
- 60g melted butter
- 1 extra-large egg
- 460g cake flour
- 60g sugar
- 2.5ml salt
- 7.5ml instant yeast
FOR THE HEART OF CREAMINESS:
- 500ml full cream milk & 125ml fresh cream
- 2 extra-large eggs & 4 egg yolks
- 150g castor sugar
- 40g cornflour & 25g cake flour
- 1 vanilla pod
- 125 ml fresh cream & 100g castor sugar (for that delightful dip)
Method
- Dough Delicacy: Begin by merging the wet and dry ingredients to form a dough in an electric mixer. Let it rise, not once but twice, enhancing its fluffiness.
- Golden Frying: Once risen, mold the dough into smooth balls and fry them to perfection, ensuring a golden hue.
- Creamy Core: As your beignets cool, craft the custard. Heat milk with aromatic vanilla seeds, whisk eggs, combine with warm milk, and let the custard thicken to perfection.
- Filling Finale: With your cooled beignets and creamy custard ready, make an incision in each beignet and generously fill with the luscious custard.
- Lianne's Tip: For a fruity twist, consider replacing the custard with homemade apricot jam!
Beyond just a recipe, Lianne's Buttermilk Beignets with Custard are a testament to her culinary prowess. If this has whetted your appetite, you're in for a treat! This month, we're sharing four exclusive recipes from Lianne's acclaimed "Kindred Kitchen." And if you purchase a copy in August, a delightful box of nougat awaits you, compliments of 1701.
Dive into the world of cookies, cakes, tarts, and more by ordering your copy here.
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