A delicious banana cream filling sets the tone for Mardi Gras festivities; it's time to enjoy some beignets!
BANANA PASTRY CREAM
- ⅔ cup warm water (around 110°F)
- 1⅛ tsp yeast
- ¼ cup sugar, divided
- ½ cup evaporated milk
- 2 large eggs, lightly beaten
- ½ tsp salt
- ½ tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X
- 3⅔ cups bread flour, plus more for kneading
- 2 tbsp shortening
- colored sugar, for coating
BANANA PASTRY CREAM
- In a small pot, whisk together milk, Madagascar Bourbon Vanilla and sugar. Heat until it steams.
- In a separate bowl combine remaining ingredients and whisk thoroughly.
- Whisk scalded milk mixture into yolk mixture in a slow and steady stream.
- Immediately place mixture back into the pot and whisk continuously over medium low heat until it thickens.
- Remove from heat and strain into a wide and shallow container.
- Place plastic wrap directly on top so no skin forms as it cools. Cool in refrigerator until ready to use.
- Combine water, yeast, and 2 tbsp of sugar. Let sit for 10 minutes.
- Meanwhile, whisk evaporated milk, eggs, salt, Madagascar Bourbon Vanilla, and remaining sugar. Add to yeast mixture.
- Add 3 cups of the flour and stir with a wooden spoon.
- Add vegetable shortening and continue to stir while incorporating the remaining flour.
- Keep mixing until a shaggy dough forms. Knead for several minutes until dough is somewhat smooth and elastic. Dough should be soft but not sticky.
- Place in a greased bowl, turning to coat evenly with oil, and cover it with plastic wrap.
- Proof for 3 to 4 hours. After proofing dough is ready to cut or may be kept in the fridge for up to one week.
- In a large, deep pot begin heating oil.
- Roll the dough out to about ¼” thick and cut into 2” squares.
- Fry at 375°F to a light golden brown, turning halfway through.
- Remove from oil and toss in colored sugar while still hot.
- Whisk pastry cream and place in a pastry bag with a narrow tip.
- Once beignets have been sugared and are cool enough to work with, pierce the beignet with the pastry tip and fill with desired amount of pastry cream.
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