Caviar Beignets
I was sent some luxurious caviar from ROE Caviar, so I wanted to find a fun way to consume it. Mardi Gras was recently, so due to that and New Orleans kind of being on my mind, I thought beignets would be a superb utensil.
The beignet recipe makes a big batch, so I also make dessert as well and I used half of the beignets for the caviar and the other half for Vanilla Bean Cream Cheese Stuffed Beignets with Macerated Strawberries (I’ll post later this week). Or you could just make the beignet recipe and serve them classically with powdered sugar and enjoy!
All will be delicious.
Some Cooking Essentials:
Pyrex Glass Bowls
All Clad Measuring Cups
Kitchen Aid
Staub Baking Dishes
GIR Pastry Brush
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Caviar Beignets
Ingredients
- 3 1/2 cups all-purpose flour
- 3/4 cup warm whole milk (110°F)
- 1/2 cup evaporated milk
- 2 1/4 teaspoons active dry yeast
- 3 tablespoons softened butter
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 large egg
- High smoke point neutral oil (avocado, canola, peanut, etc.)
- 50g high-quality caviar
- 2 hard-boiled eggs, grated
- 1 small shallot, finely minced
- 1/2 cup crème fraîche
- 1/4 cup capers, patted dry
- 1/4 cup finely chopped chives
- Lemon wedges
Instructions
- In a large mixing bowl, combine warm water, sugar, and yeast. Stir and let sit for about 5 minutes, until foamy.
- Add salt, egg, and milk to the yeast mixture and stir to combine. Mix in 2 cups of flour, then add the softened butter. Gradually add the remaining 1 1/2 cups of flour until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Punch down the dough and roll it out to about 1/4-inch thickness. Cut into 2-inch squares using a knife or a pizza cutter.
- Heat about 2 inches of oil in a pot to 350°F
- Fry a few pieces at a time, flipping once, until golden brown on both sides (about 2-3 minutes per side). Use a slotted spoon to remove them and place them on a rack.
- Place the caviar in its original tin in a bowl of crushed ice to keep chilled.
- Arrange small bowls of grated eggs, minced shallots, capers, Arrange small bowls of grated eggs, minced shallots, capers, crème fraîche, and chives. and chives.
- Add lemon wedges if interested.
- Slice open or slightly press down the warm beignet to create a small pocket.
- Spread a thin layer of crème fraîche inside.
- Add a small spoonful of caviar and a pinch of chives.
- Top with grated egg and minced shallots.
- Enjoy immediately while the beignets are warm!
