Roquefort Beignets With Apple Puree Iii (assembly) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Apple Puree **,
Fritter Batter **,
Crepe Batter **,
FILLING
4 ounce: Cheese, Roquefort,
1 1/2 tsp: Egg yolk,
-- crumbled, about 1 cup
Oil, vegetable, (for deep
-- room temperature,
-- frying,
** See recipes for Roquefort Beignets with Apple Puree I, Puree
Directions:
and Roquefort Beignets with Apple Puree II (Batters). These
ingredients should be accomplished before completing this recipe.
For Filling:
============
Blend the Roquefort cheese and egg yolk (mixture will by lumpy).
To Assemble and Cook:
=====================
Cut off any dry edges from the crepes, squaring them slightly.
Place a rounded teaspoonful of cheese mixture in the center of the
spotty side of a crepe, mounding it slightly.
Fold the crepe into thirds horizontally (as you would a letter),
then fold the sides in so that they overlap slightly, forming a neat
package about 2 inches square. Place these packets folded side down
on a tray lined with waxed paper; repeat with remaining crepes and
filling.
Cover the folded crepes with a damp cloth, then with plastic
wrap, then with aluminum foil. Chill several hours or overnight.
In a large skillet or saucepan, pour in 2 inches of vegetable
oil and heat to 375 F (a small piece of bread dropped into oil
sizzles steadily at this temperature.)
Thin the fritter batter with water, if necessary, so that it
flows from a spoon but is not watery. Use 2 forks to dip folded
crepes into fritter batter; then lift them out, letting any excess
batter drain off, and transfer to the hot oil ( do not crowd.)
Fry until golden, turning once, 1 1/2 to 2 minutes. Drain on
paper towels and serve with Apple Puree.
This recipe makes 12 beignets (three per serving.)
Source: New Yorks Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York
Source from luhu.jp
ingredients should be accomplished before completing this recipe.
For Filling:
============
Blend the Roquefort cheese and egg yolk (mixture will by lumpy).
To Assemble and Cook:
=====================
Cut off any dry edges from the crepes, squaring them slightly.
Place a rounded teaspoonful of cheese mixture in the center of the
spotty side of a crepe, mounding it slightly.
Fold the crepe into thirds horizontally (as you would a letter),
then fold the sides in so that they overlap slightly, forming a neat
package about 2 inches square. Place these packets folded side down
on a tray lined with waxed paper; repeat with remaining crepes and
filling.
Cover the folded crepes with a damp cloth, then with plastic
wrap, then with aluminum foil. Chill several hours or overnight.
In a large skillet or saucepan, pour in 2 inches of vegetable
oil and heat to 375 F (a small piece of bread dropped into oil
sizzles steadily at this temperature.)
Thin the fritter batter with water, if necessary, so that it
flows from a spoon but is not watery. Use 2 forks to dip folded
crepes into fritter batter; then lift them out, letting any excess
batter drain off, and transfer to the hot oil ( do not crowd.)
Fry until golden, turning once, 1 1/2 to 2 minutes. Drain on
paper towels and serve with Apple Puree.
This recipe makes 12 beignets (three per serving.)
Source: New Yorks Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Leslie Revsin, One Fifth Avenue Restaurant, New York
Source from luhu.jp