Prue Leith’s Beignets Soufflé

Prue’s deep-fried choux puffs, filled with jam and served with a boozy sauce, make an impressive dessert.

Serves: 18
Difficulty: Needs skill
Hands-On Time: 30 mins
Baking Time: 40 mins
  • Ingredients
  • Method
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Step 1
For the beignet batter, pour 125ml of water into a medium pan. Add the butter, salt and sugar and set over a low heat until the butter has completely melted.

Step 2
Increase the heat and bring to the boil, then immediately remove from the heat and quickly add the sifted flour all in one go.

Step 3
Using a wooden spoon, beat the mixture rapidly to a smooth, glossy dough. Return the pan to a low heat and beat for 1 minute, until the dough is thick and forms a ball that leaves the sides of the pan clean.

Step 4
Tip the dough into the bowl of a stand mixer and leave to cool until barely warm. Then, gradually add the beaten eggs, beating well after each addition until you have a thick dropping consistency. Leave to rest for 20 minutes.

Step 5
For the jam, tip the raspberries into a small, deep-sided pan and crush with a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes, until you reach setting point. Remove from the heat and pass through a sieve into a shallow tray. Leave to cool, then chill to set.

Step 6
Heat the deep-fat fryer to 190°C/374°F. Using two measuring, dessert or pudding spoons, shape the batter into round quenelles and carefully drop them into the hot oil. Fry in batches (4–6 quenelles at a time – don’t overcrowd the pan) for 4–5 minutes. Then, turn the beignets and fry for a further 4–5 minutes, until tripled in size, crisp and golden. Lift out each batch with a slotted spoon and set aside to drain on kitchen paper. Repeat until you have 18 beignets.

Step 7
Spoon the jam into the piping bag fitted with the jam nozzle. Once the beignets are cool enough to handle, fill each one with jam.

Step 8
For the sabayon, place the sugar, egg yolks and Marsala in a heatproof bowl set over a pan of barely simmering water. Using an electric hand whisk, whisk on high speed until the mixture is pale, doubled in volume and leaves a ribbon trail when you lift the whisk.

Step 9
Pile the warm beignets into a bowl, dust with icing sugar and serve with the sabayon for dipping.