Beignets with Banana Cream Filling

Ingredients

• 1 cup milk
• ½ tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X
• 3 tbsp sugar
• 2 egg yolks
• 1 tbsp Amoretti® Banana Compound
• 3 tbsp sugar
• 3 tbsp cornstarch
• ¼ cup milk
• 2 tbsp unsalted butter

• 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

• fry thermometer

Directions

1. In a small pot, whisk together milk, Madagascar Bourbon Vanilla and sugar. Heat until it steams.
2. In a separate bowl combine remaining ingredients and whisk thoroughly.
3. Whisk scalded milk mixture into yolk mixture in a slow and steady stream.
4. Immediately place mixture back into the pot and whisk continuously over medium low heat until it thickens.
5. Remove from heat and strain into a wide and shallow container.
6. Place plastic wrap directly on top so no skin forms as it cools. Cool in refrigerator until ready to use.

7. Combine water, yeast, and 2 tbsp of sugar. Let sit for 10 minutes.
8. Meanwhile, whisk evaporated milk, eggs, salt, Madagascar Bourbon Vanilla, and remaining sugar. Add to yeast mixture.
9. Add 3 cups of the flour and stir with a wooden spoon.
10. Add vegetable shortening and continue to stir while incorporating the remaining flour.
11. 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.
12. Place in a greased bowl, turning to coat evenly with oil, and cover it with plastic wrap.
13. 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.
14. In a large, deep pot begin heating oil.
15. Roll the dough out to about ¼” thick and cut into 2” squares.
16. Fry at 375°F to a light golden brown, turning halfway through.
17. Remove from oil and toss in colored sugar while still hot.
18. Whisk pastry cream and place in a pastry bag with a narrow tip.
19. 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.