Beignet de pomme with Calvados crème fraiche

A beignet is a classic sweet French deep-fried pastry. often made with choux pastry. There are many versions, but this one is made with Calvados.

• makes

  12

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Mid

Ingredients

• 110 g unsalted butter
• 2 golden delicious apples, peeled, cored and cut into 1 cm dice
• 60 ml (¼ cup) Calvados
• 60 ml (¼ cup) apple cider
• 100 g (⅔ cup) plain flour
• ¼ tsp salt
• 2 eggs, lightly beaten
• Neutral oil, for deep-frying

Cinnamon sugar

• 200 g caster sugar
• 1 tsp ground cinnamon

Calvados crème fraiche

• 100 g crème fraiche
• 20 g caster sugar
• 30 ml Calvados

Instructions

1. Place a heavy based frying pan over medium - high heat. When hot, add half the butter. Once foaming, add the diced apples and cook for 4 – 5 minutes or until almost tender, but not completely soft.
   
2. Deglaze pan with Calvados and once the liquid has evaporated, remove the pan from the heat and set aside.
   
3. To make the choux batter, place a small saucepan over medium - high heat. Add the cider, remaining butter and 60 ml (¼ cup) water. Bring to the boil, then add the flour and salt and stir with a wooden spoon for 1 minute or until well combined. Beating continuously, gradually add the eggs and beat until completely smooth. Fold in the cooked apples until well combined, then remove from the heat and set aside.
   
4. To make the cinnamon sugar, combine the sugar and cinnamon in a large bowl and set aside.
   
5. To make the Calvados crème fraiche, place all the ingredients in a bowl and lightly whisk to combine. Refrigerate until ready to serve.
   
6. Place the deep-frying oil in a large heavy based saucepan or a deep fryer and heat to 170˚C.
   
7. Once the oil is at temperature, using 2 spoons, make quenelle shapes from the batter and carefully drop into the hot oil, making sure not to overcrowd. Using a spider or slotted spoon, toss the beignets in the oil and cook for about 3 minutes or until they are cooked in the centre and are golden and crisp on the outside.
   
8. Drain on paper towel, then place into the cinnamon sugar and toss to coat.
   
9. To serve, spoon the crème fraiche over the hot beignets or serve on the side for dipping.
   

Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.

From Normandy to the Spanish border, follow Guillaume Brahimi along the French Atlantic at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.