Puff Beignets

A tasty dessert that’s ready in minutes. Delizza Belgian Mini Cream Puffs are flash fried, dusted with sugar, and paired with homemade caramel and chocolate sauces.

Recipe created by Delizza

For the Puff Beignets

For the Chocolate Sauce

  • 2 cups heavy cream
  • 2 ½ cups sugar
  • 1 cup dark chocolate, chopped
  • ½ cup cocoa powder

For the Caramel Sauce

  • 1 vanilla bean
  • 1¼ cups sugar
  • ½ cup corn syrup
  • 2 cups heavy cream

For the Puff Beignets

  1. Bring oil to 400 degrees Fahrenheit in deep pot.

  2. Defrost and flash fry Delizza Belgian Mini Cream Puffs in hot oil, a few at a time for 25 seconds maximum.

  3. Remove and drain on a paper towel-lined cooling rack.

  4. Place into a paper bag, and dust with powdered sugar and cinnamon, (if desired). Serve warm with chocolate and caramel sauce for dipping (see below).

For the Chocolate Sauce

  1. In a small sauce pot, bring heavy cream to a boil.

  2. Turn off heat and whisk in sugar, dark chocolate and cocoa powder until chocolate is melted and smooth. Spoon into serving dish.

For the Caramel Sauce

  1. Split and scrape vanilla bean to get seeds.

  2. In a sauce pot over medium heat, combine vanilla bean seeds, sugar and corn syrup, mixing continuously.

  3. Heat heavy cream in a separate sauce pot to warm.

  4. When sugar mixture begins to caramelize, slowly whisk heavy cream into sugar mixture. Spoon into serving dish.