Beignets with Creme Caramel and Crispy Prosciutto

Beignets with Creme Caramel and Crispy Prosciutto



Yield: 6 People

Ingredients:

Beignets:
1 cup lukewarm water
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg, room temperature and beaten
2 tablespoons butter, softened
1/2 cup milk
4 cups bread flour or all-purpose flour
3 teaspoons active dry yeast

Creme Caramel:
1 Cup Sugar
1/4 Cup Water
1/4 Cup 35% Cream

1 Package of Prosciutto

Litre of Vegetable oil for frying

Method:

Beignet:

Preheat oven to 350f. In a stand up mixer using a dough hook add the following ingredients; water, sugar, salt, egg, butter, milk, flour and yeast. Mix using a dough hook until the mixture forms a soft dough. Remove from bowl on to and oiled surface and form into a ball. Place the dough ball into an oiled bowl covered with plastic wrap. Allow dough to proof for 3-4 hours minimum, over night is even better. When fully proofed, remove from bowl onto a floured surface and roll out 1/2” thick using a rolling pin. Cut dough into circles or square shapes using a circle cutter or a knife. Allow to proof one more time for 30 minutes. Place 1 litre of vegetable oil in a pot and heat to 360 degrees fahrenheit then fry the beignets (2-3) at a time for 2-3 minutes or until they rise and are golden brown on the outside. Remove with a slotted spoon and place on a rack to cool

Creme Caramel:

In a medium size pan, add the sugar and water. Place on a stove top over medium heat and cook until the sugar starts to caramelize and turn a light golden brown colour 8-15 minutes. The minute you see golden brown spots in the sugar mixture add the cream and whisk in. Allow the mixture to cook for another minute then remove the pan from the heat and allow to cool for 5-10 minutes.

Place strips of prosciutto on a baking tray lined with parchment paper. Place in the oven and cook for 15-20 minutes or until the prosciutto comes out crispy. Place a side and let cool. Garnish the doughnuts after they have been glazed with the creme caramel.

Sift with icing sugar after the beignets are finished (optional).