From: M Bistro at The Ritz-Carlton, New Orleans
1.75 lb. bread flour
2 tsp. salt
2 tsp. yeast
4.4 oz. sugar
2.5 oz. oil
9.7 oz. water
4.8 oz. egg yolk
Chocolate sauce:
220 g water
160 g sugar
65 g cocoa powder
125 g cream
Caramel sauce:
100 gm sugar
75 gm glucose
250 gm heavy cream
10 gm trimoline (invert sugar)
1 vanilla bean
Vanilla sauce:
1 liter milk
1 liter cream
400 g sugar
1 vanilla bean
480 gm (24) egg yolks
For beignet bites: Mix dry ingredients, then add rest of ingredients and knead the dough until a nice gluten forms. Proof until double, then punch down and roll on dough sheeter @ 2. Cut with a cutter. Keep dough in cooler.
Proof and fry, then serve with vanilla / chocolate / caramel sauces.
For chocolate sauce: Boil sugar and water. Add cocoa powder and heavy cream. Bring to a boil and boil for three minutes. Remove from heat; cool and strain.
For caramel sauce: Heat cream, trimoline and vanilla bean to boiling. In a separate tall pot, start caramelizing the sugar little by little, without burning dry caramel. When all the sugar is dissolved and caramelized, add the glucose. Deglaze with hot cream a little at time and incorporate all.
For vanilla sauce: Boil milk and cream together with sugar and vanilla bean. Pour over yolks, stirring all the while.
