Beignet filled with Nougat

Desserts
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Ingredients for 3100 g
  • For the dough
  • 235 g QimiQ Sauce Base
  • 9 g Dried yeast
  • 355 ml Water, lukewarm
  • 100 g Sugar
  • 6 g Salt
  • 2 Egg(s)
  • 875 g AP Flour
  • 50 g Butter, softened
  • For the filling
  • 95 g Dried apricots, finely diced
  • 20 g Cranberries, dried, finely diced
  • 25 g Orange marmelade
  • 100 g Nougat nut spread, e.g. Nutella®
  • 70 ml White wine
  • 4 g Corn starch
  • 25 g Pecan nuts, rasped
  • 50 g Valrhona Milk Chocolate Feves 40 % Jivara, minced
  • 4 g Vincotto
  • 5 g Grand Marnier
  • 0.3 g Salt
  • 945 ml Vegetable oil, to fry
  • 30 g Powdered sugar, to dust
Method
1.
For the dough: dissolve the yeast in warm water in a large bowl. Add the sugar, salt, eggs and QimiQ Sauce Base and blend well with the dough hook.
2.
Add 4 cups of flour and work until smooth. Add the soft butter and the rest of the flour and kneed to a smooth dough. Wrap the dough in plastic foil and chill for 24 hours.
3.
For the filling: place the apricots, cranberries, orange marmalade, Nutella and white wine in a sauce pan. Simmer until the liquid is reduced by half.
4.
Add the starch and thicken.
5.
Take the mixture of the heat. Add the nuts, chocolate, Vincotto, Grandmarnier and salt. Stir until the chocolate has melted. Chill overnight.
6.
Roll the dough out about 1/8 inch thick and cut in half. Place scoop of the filling about 2 ½ inches apart on one of the sheets of the dough.
7.
Top with the second sheet of the dough. Cut into 2 1/2 inch squares around the filling. Allow to proof briefly.
8.
Fry in hot oil at 360° F until golden brown. Dust with the powdered sugar and serve warm.