CookEat Recipe
Beignets Fourrés with Cream
Fried No336 choux puffs filled with sweet vanilla whipped cream. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1405. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the full raw paste once and cook egg-rich centres to 74°C in controlled frying. Drain on food-safe paper and cool before filling with pasteurized dairy whipping cream measured liquid before whipping. Keep the two vanilla additions distinct, use food-safe piping and the documented paper-lined dish, and keep filled puffs chilled until service. Limites : Raw paste output, egg size, frying temperature/uptake, puff count, whipped volume and filling coverage remain unmeasured. One quart lard is the frying medium; cream is measured LIQUID before whipping.
Method
Steps
Step 1
Make the raw paste ONCE: mix 120 mL COLD milk,120 mL COLD water,57 g butter and provisional QUARTER teaspoon salt; bring to a boil. Immediately add 113 g sifted flour and stir sharply TWO minutes. Remove from heat and beat in FIVE whole eggs ONE BY ONE, stirring ONE minute after EACH.
Step 2
Mix ONE tablespoon fine sugar and ONE teaspoon vanilla essence into the finished RAW paste. Do not bake a separate parent pastry or serve the paste raw.
Step 3
Heat ONE QUART lard in a controlled fryer; the historical HOT NOT BOILING wording is not an exact temperature. Drop WALNUT-LIKE bits of paste with a TEASPOON and slowly fry for the FIFTEEN-minute guide, turning occasionally with a skimmer, until golden and egg-pastry centres reach 74°C. Drain thoroughly on food-safe absorbent paper.
Step 4
Cut a SMALL aperture in EACH puff and cool enough for the chilled cream filling. Whip ONE AND HALF GILLS LIQUID pasteurized dairy whipping cream to THICK FROTH, then mix in ONE ounce sugar and the SECOND teaspoon vanilla essence.
Step 5
Fill the actual puffs through their small apertures with a food-contact piping bag or cornet. Arrange on a dish with the documented food-contact paper liner, dust a LITTLE powdered sugar and keep filled puffs safely chilled until service. No fixed puff count or filling coverage is guaranteed.
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