Pastella per Bignè
Region: Italy
Category: Bread Doughs, Short Doughs, and Batters
Season: Any
Difficulty: Easy
When Italian cooks batter-fry food, they use this pastella per bignè to coat the foods. The range in the amount of flour to use depends on the result you want. The more flour, the thicker the final product and the heavier the beignet taste.
Yield: Makes about 1 1/2 cups
Preparation Time: 1:10 hours
1/2 to 3/4 cup all-purpose flour, sifted
3 large eggs
3/4 teaspoon salt, or more to taste
1/8 to 1/4 teaspoon cayenne pepper, to your taste
1/2 cup half and half
1. In a medium-size bowl, combine the flour, eggs, salt, and cayenne until smooth. Pour in the cream in a slow stream, stirring as you do.
2. Cover with plastic wrap, refrigerate for 2 hours, and beat lightly before using.
Posted: 10/01/2007
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