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Ice-cream beignet sandwiches with chocolate sauce

Doughnuts stuffed with ice-cream and blanketed with chocolate sauce - what's not to like? It's easier and faster to serve these if you roll the ice-cream scoops beforehand and place them on a tray in the freezer ready to go when you need them.

You'll need

Vegetable oil, for deep-frying Vanilla bean ice-cream, to serve Pure icing sugar, for dusting   Beignet dough 55 gm (¼ cup) caster sugar 5 gm dry yeast 350 gm plain flour 90 ml pouring cream 1 egg Scraped seeds of ½ vanilla bean   Chocolate sauce 100 gm caster sugar 200 gm dark chocolate (55%-60% cocoa solids), finely chopped 90 gm butter, diced and softened


  • 01
  • For beignet dough, combine sugar and 110ml lukewarm water in an electric mixer fitted with a dough hook, sprinkle yeast over and stand until foamy (5-10 minutes). Add flour, cream, egg, vanilla seeds and a pinch salt, and mix in an electric mixer until a wet sticky dough forms that which comes away from the sides of the bowl (2-3 minutes). Stand until dough starts to prove and increase in volume (20 minutes), then refrigerate until doubled in size (2-3 hours; you can also prove the dough overnight in the refrigerator for a deeper, yeasty flavour – you don’t need to start the proving at room temperature to do this).
  • 02
  • Meanwhile, for chocolate sauce, bring sugar and 200ml water to a simmer in a saucepan over medium-high heat, then add dark chocolate and stir until melted (1 minute). Add butter, remove from heat, stand for 5 minutes, then whisk until smooth and cooled to room temperature. You can do this ahead and refrigerate the sauce; it will thicken, so you’ll need to warm it to serve.
  • 03
  • Knock back beignet dough and roll out on a lightly floured bench to 5mm thick. Lift dough to loosen and prevent it springing back when cut, and roll again lightly to smooth. Cut into 6cm rounds with a floured cutter, and set aside on a tray lined with baking paper for 10 minutes to rest.
  • 04
  • Meanwhile, heat oil in a deep saucepan or deep-fryer to 180C. Add beignet rounds in batches and deep-fry, turning occasionally, until golden and puffed (3-5 minutes; be careful, hot oil will spit). Remove with a slotted spoon and drain on paper towels.
  • 05
  • To serve, sandwich scoops of ice-cream in beignets, dust with icing sugar, drizzle with chocolate sauce and eat immediately.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Mar 2016

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