100 g flour
85 g butter
85 g water
3 beaten eggs
10 dashes ANGOSTURA® cocoa bitters
¼ tsp salt
1 tsp granulated sugar
2 cups vegetable oil for frying
1 cup powdered sugar
5 dashes ANGOSTURA® cocoa bitters
Boil water, butter, salt and sugar for 2 minutes or until the butter is melted. Add the flour and stir to dry out the dough. Let cool, then add the eggs in thirds, stirring constantly. Add the ANGOSTURA® cocoa bitters and let the dough rest for an hour. Place the vegetable oil in a frying pan and heat to 350˚F. Using 2 spoons, scoop bite-sized pieces of the Choux pastry and fry until golden brown. Then, place the dusting sugar on a tray and roll or dip the fried beignets in the sugar until evenly coated.
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