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.
Recipe by None
OUR COCKTAIL RECIPE APPDownload
ARE YOU ABOVE THE LEGAL DRINKING AGE IN YOUR COUNTRY OF RESIDENCE?