Beignets with chocolate& apricot sauce

 
                  Beignets With Chocolate & Apricot Sauce
 
 Recipe By     : Sam Waring 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           water
    6      tablespoons   unsalted butter -- chopped
    1      tablespoon    sugar
      1/8  teaspoon      salt
      3/4  cup           flour -- sifted
    3      large         eggs
                         Oil for shallow frying
                         Powdered sugar
                         BITTERSWEET CHOCOLATE SAUCE
    4      ounces        semisweet chocolate
    1      ounce         unsweetened chocolate
      1/2  cup           water
    2 1/2  tablespoons   unsalted butter
      1/2  cup           powdered sugar
                         APRICOT SAUCE
    1      cup           apricot preserves
    3      teaspoons     apricot brandy or water
 
       Pour the water into a small, heavy saucepan, and add the butter, granu-  
    lated sugar, and salt.  Bring to a rolling boil, at which time the	 
   butter should be melted.  Add the flour all at once.  Lower the heat,    and
   cook, stirring constantly with a wooden spoon, for a minute or two,	  until
   the mixture comes away from the sides of the pan.	  Remove the pan from
   the heat, and beat in the eggs, one at a time,    incorporating each egg
   thoroughly before adding the next.  Continue    beating until thick and
   smooth.  Allow the mixture to cool while heating    the oil.      Pour
   enough vegtable oil in a large skillet so that it is at least 1    inch
   deep.  Heat to 360 degrees.	    Drop the mixture by heaping teaspoonfuls
   into the hot oil, frying only a    few beignets at one time so that they are
   not crowded.  Fry for about 4    to 5 minutes, or until they are crusty and
   a dark golden brown, turning    occasionally with a spoon so that they color
   evenly.	Note:  It is important that the fritters are crusty, if
   undercooked,    they will deflate before being served.   Using a 10-inch
   skillet, you    should be able to fry 10 fritters at a time (one-third the
   mixture).	  When they are sufficiently cooked, remove the fritters with a
   slotted    spoon, and drain on paper toweling.  Place successive batches in
   a 250    degree oven to keep hot while frying the remainder.      Place the
   beignets on a heated serving platter, and dust the tops    generously with
   confectioner's sugar put through a wire sieve.  Pass the    sauces
   separately.	    Chocolate sauce:  Chop the chocolates into coarse pieces
   and place in    the top of a double boiler set over barely simmering water. 
   Add the    water, butter and sugar. Stir occasionally until the chocolate is
   melted    and the mixture is well blended and smooth.  Remove from the heat,
   but	  keep the sauce over hot water until ready to serve.  It should be
   served    warm.	Apricot sauce:	Turn the apricot preserves into a small
   saucepan. Add 3    
 tablespoons of the brandy or water, and simmer, stirring, just until   
thoroughly heated. Add additional liquid, if necessary, to bring to a	 sauce
consistency. Serve Warm. Note:	if there are any large pieces of    fruit in
the preserves, break them up while heating.
  
 
 
 
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 NOTES : November