Townsend beignets recipe, with custard and berries
Beignets recipe: Townsend restaurant head chef Chris Shaw's take on the French classic, with custard for dipping and poached berries.
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Ingredients
- 540 g (plain flour)
- 2 tablespoons (baking powder)
- 1 teaspoon (salt)
- 2 tablespoons (caster sugar)
- 1 teaspoon (bicarbonate of soda)
- 120 ml (water)
- 120 ml (milk)
- 1 egg
- Icing sugar (for dusting)
- 4 L vegetable/rapeseed oil for deep frying
- 8 egg yolks
- 120 g sugar
- 50 g flour
- 4 tbsp cornflour
- 280 ml whole milk
- 280 ml double cream
- 100 g raspberries (frozen or fresh)
- 100 g strawberries (hulled (frozen or fresh))
- 50 g caster sugar
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