Vie de France SKU 9729
Jam or Jelly
Remove desired amount of Beignets from freezer and place on paper-lined sheet pan. Return unused product to freezer. Thaw uncovered for 15-20 minutes at room temperature. Bake in convection oven preheated to 325°F for 18-20 minutes.
Once cooled, use a pastry bag to fill Beignets with jelly or jam. Spread Peanut Butter icing (recipe below) on tops and sprinkle with donut sugar and chopped peanuts.
Peanut Butter Icing: Whisk together 1 cup confectioner’s sugar, 1/3 cup heavy cream and 1/2 cup creamy peanut butter, pinch of salt.
Alternative Peanut Butter Cream filling: In medium bowl, beat together 4 tbsp. unsalted butter (room temperature), ¾ cup smooth peanut butter, ¼ cup confectioner’s sugar, pinch of salt until smooth. Use pastry bag with Bismarck piping tip or plastic squeeze condiment bottle to inject filling into the Beignets.
Remove desired amount of Beignets from freezer and place on paper-lined sheet pan. Return unused product to freezer. Thaw uncovered for 15-20 minutes at room temperature. (Note: Results are best when Beignets are not wet on the surface.) Fry the Beignets in hot oil at 350°-375°F for 3 to 4 minutes, flipping them when they are golden on the underside. Once fried, roll the Beignets in granulated sugar then inject with jelly or jam. Transfer the Beignets to paper towels to blot excess oil then garnish with melted peanut butter. To melt peanut butter, simply place in microwaveable container and heat for 20 seconds. Serve with extra jam or jelly for dipping.