Bigne ' dough Beignets-almond paste, Bignole
Instructions
serves approximately 72 pieces
Put on the stove in a saucepan (13/14 cm diameter) and high (13/14 cm) water, salt and butter. When the mixture begins to boil, remove from heat and pour with rain all of a sudden the flour while stirring rapidly so that no lumps are formed.
To do this you can use a wooden spatula with a flat base and wide.
Call the pot on the fire and continue to stir for another 10 minutes.
Let the mixture cool, then begin to incorporate the eggs one at a time; do not add another egg that you have not incorporated the former.
Important
The secret to the success of all pastes must rise is to stir the dough "from below", rather than turn it in circles. Don't you get tired of working the dough until it is reduced as an ointment.
Cover the pot with a cloth and let the dough rest for about an hour.
Spent the time to rest, anoint my hands with no butter, take a spoonful of dough and without any pressure make a ball the size of a small walnut, and put in the proper maps from cream puffs.
A few minutes before bake switch on the oven at 50° so that it is warm.
Put the cream puffs on the plate and bake at medium height, raising the oven to 180°.
Warning: If the oven is too high the heat does not give the dough time to rise.
Within 5/6 minutes you will see the beignets swell, as they start to brown evenly, about 10 minutes from the time they were fired, remove from oven and allow to cool. (In a medium-size oven can bake about 31 pieces at a time, so before you bake the other 36, let the oven back on 50°).
Once cooled, with a small knife make a cut on the top to fill them, using a syringe with pastry cream, or chocolate or eggnog cream or whipped cream. Finally, sprinkle with icing sugar, if you prefer vanilla too, and serve.
Note
If you do not have the maps for the beignets can also put dough directly modeled on the baking plate, greased with butter and dusted with flour.
