Last blog posted was exactly a month ago. I apologise but it’s awfully difficult when you’re working out your butt in a kitchen for hours and then have to travel hours to get back home. But all this ends because I’m done with Le Cordon Bleu. It was an amazing learning experience but I can’t restrict myself anymore. Need to get hold of more opportunities in the city and I’m so honoured to get a conditional offer letter from William Angliss halfway through the course. Sharing one of the recipes I played around with during my time there. Honestly, it came out so much better than what we were originally taught.
The French call them beignets. I like to say doughnuts because that’s what I’ve known them as growing up.
It’s made from a enriched dough, full of butter, eggs and milk. But you’re allowed to indulge once in a way right?
You can fill them with creme patissiere or custard. I like to eat them with fresh jams. Raspberries are all over the markets here and they’re so expensive in India, that we barely get our hands on them there.
I tried out Matt Preston’s Raspberry Jam recipe and it’s beautiful. You don’t have to make so much if you don’t want to. I quartered the recipe.
The brioche dough is quite soft so take care when kneading and shaping. You don’t want to lose that after effect.
They’re perfect to eat with a cuppa on a sunny, rainy or chilly day. So get into your kitchens and try this out right away!!