Recette de Beignets à la Framboise

Ingredients

• 300 g Frozen Raspberries (No seeds, thawed)
• 80 g Granulated Sugar (Divided: 60 g for compote, 20 g for pink sugar)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 1 tbsp Cornstarch (Maïzena) (Mixed with lemon juice)
• 30 g Unsalted Butter (Cold, cut into cubes for compote; plus 100 g softened for dough)
• 250 ml Whole Milk (Warm to 37 °C)
• 7 g Active Dry Yeast (One packet (≈2 tsp))
• 1 large Egg (Room temperature)
• 1 tsp Vanilla Extract
• 500 g All‑Purpose Flour (Sifted)
• 50 g Granulated Sugar (for dough)
• 1 tsp Salt
• 1 packet Vanilla Sugar Sachet
• 100 g Unsalted Butter (for dough) (Softened to a pomade consistency)
• 2 L Vegetable Oil (For deep‑frying (neutral oil, e.g., canola))
• 100 g Pink Praline (Finely chopped)
• 3 tbsp Powdered Sugar (For pink sugar coating)
• 2 drops Red Food Coloring (To tint sugar pink)
• 2 tbsp Acacia Honey (For brushing)

Instructions

1. Prepare Lemon‑Cornstarch Slurry

   Combine the lemon juice with the cornstarch in a small bowl and whisk until fully dissolved. Set aside.

   Time: PT2M

2. Cook Raspberry Compote

   Place frozen raspberries in a saucepan over medium heat. When they begin to soften, add 60 g sugar and stir. Use an immersion blender to puree until smooth.

   Time: PT5M

3. Thicken Compote

   Stir the lemon‑cornstarch slurry into the raspberry puree. Continue cooking over medium heat, stirring, until the mixture thickens and becomes glossy (about 3–4 minutes).

   Time: PT4M

4. Finish Compote with Butter

   Remove the saucepan from the heat and whisk in the cold butter cubes until fully incorporated. Transfer the compote to a bowl, cover, and chill in the refrigerator for at least 2 hours.

   Time: PT3M

5. Warm Milk and Activate Yeast

   Heat the milk to 37 °C (just warm to the touch). Sprinkle the dry yeast over the milk, stir gently, and let stand for 8–10 minutes until foamy.

   Time: PT5M

   Temperature: 37°C

6. Whisk Egg and Vanilla

   In a separate bowl, crack the egg, add the vanilla extract, and whisk until the mixture is uniform.

   Time: PT2M

7. Combine Yeast Milk with Egg Mixture

   Pour the foamy yeast‑milk mixture into the beaten egg, whisking continuously until smooth.

   Time: PT1M

8. Mix Dry Ingredients

   In a large bowl, combine the sifted flour, 50 g sugar, salt, and the vanilla sugar sachet. Stir until evenly distributed.

   Time: PT2M

9. Form Initial Dough

   Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a wooden spoon until a shaggy dough forms, then begin kneading by hand.

   Time: PT8M

10. Incorporate Soft Butter

    Flatten the dough on the work surface, spread the softened 100 g butter over it, fold the dough over the butter, and knead vigorously for about 10 minutes until the butter is fully absorbed and the dough is smooth and elastic.

    Time: PT10M

11. First Proof

    Shape the dough into a ball, place it in a clean bowl, cover with perforated plastic wrap, and let it rise for 2 hours in a warm place (ideally 34 °C, or a room at 25‑26 °C).

    Time: PT2H

12. Shape Beignets

    After the first rise, gently deflate the dough, reshape into a smooth ball, and let it rest briefly. Lightly flour the work surface, roll the dough to 1.3‑1.5 cm thickness. Dust the cutter with flour, then cut circles (≈6.5 cm). Place the cutouts on a tray, cover with a kitchen towel, and let rise for 1‑1.5 hours until doubled in size.

    Time: PT5M

13. Heat Oil for Frying

    Fill a deep fryer or heavy pot with vegetable oil and heat to 160‑170 °C. Use a thermometer to monitor temperature.

    Time: PT5M

    Temperature: 160-170°C

14. Fry Beignets

    Carefully lower a few beignets into the hot oil. Fry for 2‑3 minutes per side, turning once, until golden brown. Remove with a slotted spoon and place on paper towels to drain.

    Time: PT10M

    Temperature: 160-170°C

15. Prepare Pink Praline Sugar

    Finely chop the pink praline. In a small bowl, combine the 3 tbsp powdered sugar, red food‑color drops, and the chopped praline. Mix until the sugar is uniformly pink.

    Time: PT3M

16. Pipe Raspberry Filling

    Transfer the chilled raspberry compote to a piping bag fitted with a small tip. Pipe a generous amount into the center of each cooled beignet.

    Time: PT5M

17. Glaze and Coat

    Brush the top of each filled beignet with a thin layer of acacia honey, then immediately dip the honey‑glazed surface into the pink praline‑sugar mixture. Repeat the same on the base of the beignet.

    Time: PT5M

18. Serve

    Arrange the finished beignets on a platter and serve while still slightly warm for the best texture and flavor.

    Time: PT0M

Nutrition Facts

Calories

260

Protein

4 g

Carbohydrates

32 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Frozen Raspberries: Fresh raspberries (use 350 g)
• Instead of Granulated Sugar: Coconut sugar, Powdered sugar (for pink sugar)
• Instead of Lemon Juice: Lime juice
• Instead of Cornstarch (Maïzena): All‑purpose flour (as thickener)
• Instead of Unsalted Butter: Margarine
• Instead of Whole Milk: Plant‑based milk (almond, oat)
• Instead of Active Dry Yeast: Fresh yeast (15 g)
• Instead of Egg: Egg substitute (¼ cup applesauce)
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of All‑Purpose Flour: Bread flour
• Instead of Granulated Sugar (for dough): Caster sugar
• Instead of Salt: Sea salt
• Instead of Vanilla Sugar Sachet: 1 tsp vanilla extract
• Instead of Unsalted Butter (for dough): Margarine
• Instead of Vegetable Oil: Peanut oil, Sunflower oil
• Instead of Pink Praline: Finely chopped toasted almonds with pink food coloring
• Instead of Powdered Sugar: Granulated sugar (finely ground)
• Instead of Red Food Coloring: Beet powder
• Instead of Acacia Honey: Light honey, Agave syrup

Equipment Needed

• Saucepan
• Immersion Blender
• Mixing Bowls
• Whisk
• Rolling Pin
• Deep Fryer or Heavy‑Bottom Pot
• Thermometer
• Slotted Spoon or Fry Basket
• Parchment Paper (optional)
• Paper Towels
• Plastic Wrap (perforated)
• Pastry Brush
• Piping Bag with Small Tip
• Emporte‑pierre (6‑7 cm cutter)
• Kitchen Scale (optional)

Critical Steps — Do Not Skip

• Ensuring the lemon‑cornstarch slurry is smooth before adding to the compote.
• Maintaining oil temperature at 160‑170 °C during frying.
• Not adding extra flour during the sticky dough stage.
• Properly sealing the beignet after piping the raspberry filling.

Chef Tips from the Video

• Use a kitchen scale for precise flour measurement; too much flour makes the dough dense.
• If you prefer a richer flavor, replace half of the milk with cream.
• For an extra pink hue, add a pinch of beet powder to the sugar coating.
• Allow the filled beignets to rest 10 minutes before serving so the filling settles.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Re‑heat briefly before serving.

Freezer: Not recommended; texture of the fried dough changes after freezing.

Room temperature: Best consumed the same day; can sit at room temperature for up to 3 hours.

Make-Ahead Tips

• The raspberry compote can be made up to 2 days in advance and kept refrigerated.
• The dough can be prepared the night before; allow a long, slow first rise in the refrigerator.
• Glazed beignets lose crispness after a few hours, so assemble just before serving.

Frequently Asked Questions