Deep fat fryer or a large pan suitable for deep frying.
Ingredients
For the beignets
540gplain flour
2tablespoonsbaking powder
1teaspoonsalt
2tablespoonscaster sugar
1teaspoonbicarbonate of soda
120mlwater
120mlmilk
1egg
Icing sugarfor dusting
For Frying
4Lvegetable/rapeseed oil for deep frying
For the custard
8egg yolks
120gsugar
50gflour
4tbspcornflour
280mlwhole milk
280mldouble cream
For the berries
100graspberriesfrozen or fresh
100gstrawberrieshulled (frozen or fresh)
50gcaster sugar
Instructions
Combine all of the ingredients for the beignets together in a bowl with a whisk. This can also be done in a food processor or cake mixer. Refrigerate the mixture for 1 hour.
To make the custard, bring the milk and cream to the boil gently. Whisk the egg yolks, sugar, flour and cornflour together until combined. Pour the hot cream and milk mixture over gently, transfer the custard back into the pan and start to cook out over a low heat stirring constantly. This process takes around 10-15 minutes. You are looking for a thick custard but without tasting floury. Pour into a bowl and leave to cool down. It is best to put a layer of cling film or greaseproof paper directly on the custard to stop a skin forming on the top.
To prepare the berries, place all the ingredients into a pan and cook down gently until the fruit is starting to break down. This process will take a little longer if the berries are frozen.
To cook the beignets, add a safe amount of oil to your fryer or a large saucepan and heat the oil to 160c. Dip a dessert spoon into the oil to get it hot. Use this spoon to take a spoonful of the mixture of beignet mix and place into the hot oil. You can fry a few beignets at a time. The hot spoon helps the mixture fall off the spoon easier. The size of the beignets is not too important but remember they will double in size. If they are too big there is a danger of them not being cooked through.
Once the beignets are golden brown take them out the fryer with a slotted spoon and drain on some kitchen paper. Transfer them to your serving plate and dust with plenty of icing sugar.
Served the custard in a bowl on the side and spoon the berries all over the top of the custard.