CHOCOLATE BEIGNET RECIPES

Steps:

• Combine corn syrup and cream in a microwave-safe container. Heat in 30-second intervals until boiling. Put chocolate in a bowl and pour hot cream on top. Stir chocolate until smooth, then chill, stirring often, until firm, about 20 minutes.
• Meanwhile, line 2 baking sheets with parchment paper. On a lightly floured surface with a lightly floured rolling pin, roll each pastry dough sheet into a 12-in. square. Cut each square into 16 smaller squares and transfer to a baking sheet.
• In a bowl, lightly whisk egg and 1 tbsp. water to blend, then brush over pastry squares. Spoon about 1 tsp. chocolate into the center of each square. Fold 1 corner of each square over to meet the opposite corner, forming a triangle. Press edges to seal. Use a 2 1/2-in. round cutter to trim corners of triangle and form a shape that resembles a three-quarter moon. Wrap trays with plastic wrap and freeze at least 1 hour and up to 1 week. (To save space, after 30 minutes of freezing, put pastries in resealable plastic bags in freezer.)
• Preheat oven to 400°. Bake pastries, switching pan positions once, until golden brown, about 15 minutes. Let cool 5 minutes. Put sugar in a bowl and turn beignets in sugar to coat. Serve immediately.
• Note: Nutritional analysis is per beignet.

Steps:

• Combine milk and water and warm to 105 degrees F.
• In a mixing bowl, whisk in the sugar and mix in the yeast, set aside 15 minutes. 
• Beat together the egg, salt, butter, and 1 cup of flour. Gradually add the remaining 2 ½ cups and beat until dough pulls cleanly from the sides of the stand mixer. 
• Turn dough out onto a floured work surface. Shape into a ball and place in a well-oiled bowl. Cover with a damp dish towel and set in a warm place for 2 hours.
• Gradually heat 1.5 quarts of vegetable oil in a dutch oven or deep skillet over medium-high heat until it reaches 375 degrees F. Roll the dough into a rectangle on the floured work surface about ¼-inch thick. Cut the dough into 2 inch squares using a pizza cutter.  
• In batches, fry beignets for 1-2 minutes per side until golden brown. Drain beignets on a paper-towel lined plate.  
• Working in batches, shake powdered sugar and beignets in a paper bag to coat. Sprinkle with more powdered sugar. Serve warm.
• Heat heavy cream until almost boiling. 
• Pour the hot cream over the chocolate chips and stir until the chocolate is melted and the mixture is uniform.