Black Pepper & Sea Spice Beignets w/Kilard & Parmesan Creme

Recipe by Denis Byrne, The House Restaurant, Cliff House Hotel Excellent Dish for a light bite to the start of any meal or the perfect canapé for a drinks night in!
Servings: 4 yield(s)
Prep Time: 120 mins
Cook Time: 10 mins
Total Time: 130 mins
Ingredients
    Beignet Dough
  • 15 g Brown Sugar
  • 75 ml Whole Milk
  • 3 g Dry Yeast
  • 160 g Plain Flour
  • Egg Yolk
  • 30 g Salted Butter
  • 10 g Freshly Ground Black Pepper
  • 4 g Sea Spice/Sea Salad
  • Creme Filling
  • 250 ml Double Cream
  • 50 g Kilard Cheddar Cheese
  • 30 g Paremesan
  • 1 Gelatine Leaf
  • 8 g Black Pepper
  • 5 g Salt
  • Oil
  • 500 ml Sunflower oil (for frying)
Instructions
  1. Method 1. Warm the milk and sugar until it has came to 35-40C . This is just slightly above tepid . 2. In a bowl, add 1 sachet of packet yeast (7g) . With your warmed milk mixture add half of this to the yeast allowing the yeast to bloom for 10 minutes . 3. With the other half of the milk add your butter to the milk and gently warm . The butter should be melted right through ( Be careful not to boil ) 4. Sift both flours into a large bowl along with the sea spice and black pepper , with your hand make a well in the centre of the flour - adding your egg yolks and both milk mixtures to the centre . 5. Bring together the mixture by working the flour from the centre outwards until the dough comes together . 6. Once incorporated, tip the dough mixture out onto a lightly floured surface and knead the dough until smooth and . ( Be careful not to over knead as this can cause a tight beignet ) 7. Once together place the dough into a floured bowl and allow to prove at room temperature for 1 - 1.5 hours or until doubled in size . 8. While the dough is proving this is the time to prepare the filling. 9. To start you will need to get the cream into a saucepan and reduce by half . Make sure to stir every 5-10 minutes. 10. While the cream is reducing cut the kilard cheddar cheese and parmesan into 1cm x 1cm pieces and bloom your gelatine leaf in cold water for 5 minutes . 11. Once the cream has reduced to 125ml it should resemble a thickened custard consistency. 12. In a blender, add the reduced cream, cheese and gelatine. Blend on high until smooth. If the mixture is too thick when blending you can always add a few tablespoons of hot water to emulsify the creme. 13. Allow the mixture to cool on a flat tray in the fridge , once cooled it should have set firm . This mixture only requires to be whipped again until smooth and placed in a piping bag . 14. Once the dough has been proved fully its a matter of ‘knocking back’ the dough , essentially knocking the air out of the dough to its original size. 15. You now can weigh 10g of dough mixture and roll into rounds on a light floured surface . 16. Heat oil to 180C and carefully lower the beignet into the oil. Recommending to only do 3-4 at a time. Cook for 45-60 seconds at a time and flip over to colour the other half 17. Once beignets are cooked, allow to cool slightly on a wire rack, then begin to place your creme filling in a piping bag 18. Pierce the beignets with a skewer and begin to fill with Killed creme filling . 19. You can garnish which ever way you please , I decided to garnish mine with a miso maya and fried wakame . But you can get creative with wild herbs , tomato sauces or simply toss your beignet in array of salts with spices running through them . Excellent for a light bite to the start of any meal or the perfect canapé for a drinks night in .