Beignets with Chocolate Cardamom Cream | Redpath Sugar

Ingredients

• 2 ½ cups (600 ml) milk
• ¾ cup (150 g) Redpath® Granulated Sugar, divided
• 3 tbsp (20 g) whole coffee beans
• 10 cardamom pods, crushed
• 1 vanilla bean, seeds scraped and pod included
• 3 tbsp + 2 tsp (29 g) cornstarch
• 1 tbsp (6 g) cocoa powder
• ½ tsp (3 g) salt
• 4 large yolks
• 1 tbsp + 2 tsp (23 g) unsalted butter
• ½ cup (85 g) semi-sweet chocolate, finely chopped
• ¼ cup (60 ml) water, 110°F (45°C)
• 1 tsp (4 g) Redpath® Granulated Sugar
• 1 ½ tsp (6 g) active dry yeast
• ¾ cup (180 ml) buttermilk
• ⅓ cup (72 g) Redpath® Dark Brown Sugar, firmly packed
• 1 tbsp (15 ml) pure vanilla extract
• 2 tsp (4 g) orange zest, finely grated
• 1 large egg
• 3 ¼ cups (390 g) bread flour
• 1 tsp (3 g) ground cinnamon
• ¼ tsp (1 g) baking soda
• 2 tbsp (28 g) unsalted butter, softened
• canola or peanut oil, for deep frying
• 1 cup (200 g) Redpath® Granulated Sugar
• 2 tsp (8 g) ground cardamom