The Art of French Pastry

doughy—which is anathema to me. When you’re ready to fry these, my advice is to fry one as a test to see ho ...

OR OUNCE WEIGHT POOLISH Water 90 grams | ⅓ cup plus 1 tablespoon Dry yeast | 5 grams | 1¾ teaspoons All-pur ...

tablespoon DOUGH Water | 80 grams | ⅓ cup plus 1 teaspoon Granulated sugar | 25 grams | 2 tablespoons less 1 ...

grams | About 3 yolks Sea salt | 5 grams | ¾ teaspoon Butter (French style, 82% fat) | 50 grams | 1^4 ...

quarts, or as needed BEIGNET SUGAR AND FILLING Granulated sugar | 100 grams | ½ cup Ground cinnamon | 3 to 5 gr ...

optional | 160 grams | ½ cup METHOD DAY 1 1 Make a poolish with a base temperature of 54°C. Tak ...

temperature (Celsius) so that the sum of the three ingredients is 54. Place the 90 grams of water in the bowl of ...

fermenting. The fermentation of the yeast creates a very slight acidic flavor that contributes a pleasant flavo ...

the mixer, just in case the dough is too dry. Bring the temperature of the water to the same temperature of t ...

and lumpy add a very small amount of extra water to it. This can happen if you are in a dry environment where ...

necessary. Unattended yeast dough that is very dry in the early stages of the mixing will have lumps that ...

add a tiny amount of all- purpose flour to that area. Mix again and repeat this 2 more times. Depending on ...

should be able to stretch out a small piece of it like a piece of cloth. 3 Add the soft butter ...

together with the dough with a rubber spatula and mix for another 2 minutes. Eventually it will all be absorb ...

amount of all-purpose flour, and cover the bowl with plastic wrap or a towel. Let the dough rest at room temp ...

your oven if it doesn’t have a pilot light. Fill a medium saucepan halfway with boiling water and place ...

make sure that the temperature stays below 80.6°F/27°C or the butter will melt out. 5 Once the do ...

dough with your fist or the palm of your hand; you will hear the sound of the gases emerging from ...

refrigerator overnight. DAY 2 1 After the overnight rest it is time to shape your beignets. Dust y ...

35-gram pieces of dough and place them on your work surface, leaving a lot of space in front of you for s ...