Yield: Yields 50 to 60 beignets, with a bit of dough leftover.
Demure outside, with a rich surprise inside. A marked contrast between the light, crisp dough and the rich, creamy chocolate is key to the appeal of these pastries. The better the chocolate, the better the beignet. I like Valrhona.
Make Ahead Tips
You can shape and wrap the beignets and freeze them for up to two days on a baking sheet covered with plastic. (Don’t let them tough one another or the dough wrapping may stick and rip later.) Take them from the freezer no more than 30 minutes before cooking; you want the dough to thaw but not get too soft or start rising. Fry them according to the directions in the recipe.
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