Apple Beignets

Apple Beignets


- 2 apples
- 1 egg yolk
- 2 egg whites
- 1/8 teaspoon fine salt
- 45 g butter
- 25 g white sugar
- 40 g granulated sugar
- 130 g flour
- 100 ml blonde beer
- 75 cl
 Guénard Grapeseed Oil


Peel the apples, remove the core using an apple corer and cut them into slices. Prepare the beignet batter: Melt the butter. Whisk vigorously 1 egg yolk with 25 g white sugar until thoroughly mixed, then gradually stir in the blonde beer, melted butter, and then sprinkle in 125 g flour. Store. Beat 2 egg whites until stiff with 1/8 teaspoon fine salt, and stir the mixture. Preheat the grapeseed oil for frying at 170°C (340°F). Coat the apple slices with beignet batter, dip them gently in the frying oil for 4 to 5 minutes by turning them over while cooking. Then drain them on paper towel. Sprinkle with granulated sugar and enjoy.  

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    French Grapeseed Oil