Pâte à Beignets
Category: Bread Doughs, Short Doughs, and Batters
This is the master recipe for pâte à beignets, the batter used for making deep-fried beignets as opposed to baked beignets.
Yield: Makes 2 cups
Preparation Time: 1:10 hours
1 cup all-purpose unbleached flour, sifted
1 large egg
1 large egg, separated, white beaten until stiff peaks form
6 tablespoons light cream
3/4 cup beer (lager)
1 tablespoon extra virgin olive oil
1 garlic clove, very finely chopped
1/4 teaspoon dried thyme
Salt and freshly ground black pepper to taste
Pour the flour in a medium-size bowl and make a well in the center. To the well, add the whole egg, egg yolk, cream, beer, and olive oil and beat with a fork to make a batter. Add the garlic, thyme, salt, and pepper. Mix well and check the seasonings. Incorporate the beaten egg white and fold it into the batter until homogenous. Refrigerate for 1 hour before using.