Beignets Souffles Recipe

How to make it

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• In a large saucepan, melt the butter in the water over a low heat.
• Once melted, bring to the boil and sift in the flour, beating madly until the mixture coheres and starts to pull away from the sides of the saucepan.
• Leave to cool for a couple of minutes.
• Gradually beat in the eggs until the mixture is glossy and thick. This will take some arm work and the mixture will resemble clumpy macaroni cheese for a few seconds but it will come together with a little patience.
• Meanwhile, heat the oil in a deep saucepan until it reaches 190c on a thermometer. I didn't have a thermometer so had to use instinct, which is why some of the second batch got a bit too browned.
• Once the oil is hot, drop in teaspoonfuls of the mixture, no more than 6 in a large pan.
• Now watch the fun. They must be cooked for 5 minutes. This seems like a long while because they will start to turn golden brown quite quickly. However, you will see that at least once throughout the cooking period, maybe half way through, they will split open and expand, seemingly growing second and third stomachs (if only we had that option). They will double, triple, quadruple in size so you will need to do several batches.
• After five minutes, remove them from the heat using a slotted spoon and drain briefly on some kitchen paper. Keep them warm in a low oven whilst you finish off the mixture.
• To make the sugar, simply mix the sugar with the cinnamon. Pour the sugar mixture into a shallow dish and roll the warmed beignets souffles until well coated.
• Serve with some fresh pineapple or chocolate sauce, or, I suppose, Ice Cream.