by Chef Ryan Murray, La Caille
- ½ Pound Butter
- 1Cup Milk
- 1 Cup Water
- 2 Cups Flour
- ¼ Cup Brandy
- ¼ Tea Spoon Salt
- ½ Cup Sugar
- 8 Fresh Eggs Room Temp
Directions
In a heat proof stainless steel mixing bowl combine the milk, butter, water, brandy, salt, and Sugar then place over medium low heat and mix with a wooden spoon. When mixture boils add the flour and continue to cook the paste for two minutes. Place the hot paste in to the bowl of your mixer with the paddle attachment and turn on low. With the mixer running add the eggs in one at a time. Once the eggs have all been mixed in scoop out paste and chill down. Heat oil to 350 f and place a spoon full of the chilled paste in the hot oil and fry until a dark brown and they float to the top of the oil. Roll the hot beignets in powdered sugar and enjoy.
