Emeril Lagasses Banana Pecan Beignets Food

BANANA PECAN BEIGNETS

Steps:

• Melt butter in skillet on medium heat. Add brown sugar and heat, stirring constantly to dissolve, about 1 minute. Add pecans and continue to cook 1 minute. Add bananas and vanilla, cook 1 minute. Remove from heat.
• Make a batter by combining beaten eggs, milk, cane syrup, cinnamon, and baking powder. Add the flour, 1/4 cup at the time, beating and incorporating until all is used and the batter is smooth.Add the banana mixture to the batter and fold to mix.
• Heat the oil to 360 degrees F. Drop the batter by a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly.once they are light brown Remove and drain on paper towels. they may burn quickly.
• Sprinkle the beignets with powdered sugar. Serve the beignets warm. enjoy ^_^.

PECAN WAFFLES WITH ROASTED PECAN AND BANANA SYRUP

Steps:

• Preheat the waffle iron according to manufacturer's instructions and preheat the oven to 200 degrees F.
• Combine the flour, pecans, baking powder and salt in a medium mixing bowl and whisk to combine. In another bowl, combine the egg yolks and sugar and whisk until pale yellow. Add the vanilla extract, 1/2 cup melted butter, and milk, and whisk to blend. Combine the egg and milk mixture with the flour mixture and whisk until just combined. Do not overmix.
• In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix.
• Using a pastry brush, lightly coat the waffle iron with some of the vegetable oil. Pour enough batter into the iron to just barely cover the waffle grid. Close the waffle iron and cook according to manufacturer's instructions, or until golden brown, 4 to 6 minutes. Transfer to a baking sheet and keep warm in the oven while you prepare the remaining waffles.
• In a saute pan, add the remaining 1/2 cup of butter and the pecan pieces. Cook, stirring occasionally, until pecan pieces are light golden and fragrant, 2 to 3 minutes. Add the banana slices and cook until light golden and soft, 2 to 3 minutes. Add the syrup and bring to a simmer. Serve with the warm waffles.

EMERIL LAGASSE'S BANANA PECAN BEIGNETS

Steps:

• In a skillet over medium-high heat, melt the butter; add the brown sugar and cook, stirring constantly to dissolve, for about 1 minute.
• Add the pecans and continue to cook for 1 minute, then add the bananas and vanilla; now cook that for 1 minute.
• Remove pan from the heat.
• In a large mixing bowl, combine the beaten eggs, milk and baking powder to make a batter; add the flour, 1/4 cup at the time, beating until it all is used and the batter is smooth.
• Now add the banana mixture to the batter and fold to mix.
• In a pot that is deep enough to safely deep-fry, heat the shortening to 360F; season with cane syrup and cinnamon.
• Drop the batter, a heaping tablespoon at a time, into the hot oil.
• When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly.
• Remove and drain on paper towels.
• Immediately sprinkle the beignets with icing sugar (powdered sugar) and make sure you serve the beignets warm.

BEIGNETS

Steps:

• Put the warm water into a large bowl, then sprinkle in the yeast and a couple teaspoons of the sugar and stir until thoroughly dissolved.
• Let proof for 10 minutes.
• Add the rest of the sugar, salt, eggs, and evaporated milk.
• Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended.
• Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands.
• Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl.
• Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2-1/2 inches by 3-1/2 inches with a sharp knife.
• Heat the oil in a deep fryer to 360 degrees F.
• Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch.
• Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out.
• Drain each batch on paper towels, place on a platter lined with several layers of paper towels, and keep warm in a 200 degree F oven until they're all done.
• Serve 3 beignets per person, sprinkling heavily with powdered sugar, and serve hot with cafe au lait.

SUPER MOIST BANANA PECAN CAKE

Steps:

• Preheat oven to 325 and grease 2 round cake pans or one large cake pan.
• Mash bananas and mix all ingredients except pecansin a large bowl.
• Use a hand mixer and beat ingredients for about 3 minutes.
• Pour batter into baking pans (split evenly) or into large baking pan.
• Bake for 40-50 minutes or until tester comes out somewhat dry.
• I recommend frosting this with a nice cream cheese frosting.

BASIC BEIGNETS

Steps:

• Combine the water, milk and etg in a large mixing bowl and mix well.
• Add the flour, baking powder, salt, and the sugar and mix until the batter is smooth.
• Pour the oil into a large, deep pot or a deep fryer and heat to 360ºF.
• Drop the batter by spoonfuls into the hot oil and fry, turning two or three times, until they are golden brown and puffy.
• Drain on paper towels and sprinkle with confectioners sugar.

NUTELLA CREAM-STUFFED BEIGNETS

Steps:

• Note: the estimated time does not include refrigerating overnight.
• Whisk together flour, baking powder, and salt in a bowl.
• In a separate large glass bowl, whisk together evaporated milk, melted butter, sugar, egg and vanilla.
• Heat water in a liquid measuring cup in the microwave in 30 second increments until a thermometer reads 110°F Add the yeast and whisk until dissolved.
• Gradually whisk the yeast mixture into the evaporated milk mixture.
• Add 2 cups of flour to the wet mixture and stir by hand with a rubber spatula.
• Add remaining 1 ½ cups flour and stir to combine.
• Cover the glass bowl with plastic wrap and refrigerate 8 hours or overnight.
• Heat about 2 inches of oil in a Dutch oven to 375°F.
• Add the heavy cream to a large bowl and beat with a hand mixer until it forms medium peaks.
• Add the Nutella to a large bowl and beat on medium for 15 seconds just to loosen it up.
• Fold the whipped cream into the Nutella in 3 batches using a spatula. Transfer the mixture to a pastry bag fitted with a #803 tip. Set aside in the fridge.
• Punch down dough and turn out onto a lightly floured surface.
• Roll out the dough to a 15-inch circle, about 1/8 inch thick.
• Trim the circle into a 12" square.
• Cut 20 squares that are 2 ½ inches each.
• When the oil is ready, fry the beignets in batches of 4 for 2 minutes per side until golden brown.
• Drain the beignets on a paper towel lined sheet tray.
• Poke a lollipop stick or chopstick into one side of the beignets, insert the piping tip and fill with the Nutella cream.
• Dust heavily with confectioners' sugar and enjoy!

BANANA BEIGNETS

Steps:

• Heat Oil in deep fryer to 360.
• Whisk eggs in a large bowl.
• Mash banana.
• Add Banana, flour, milk, sugar, baking powder, and salt to eggs.
• Whisk until smooth.
• Drop TBS of batter into hot oil.
• Cook until golden on both sides.
• Remove and sprinkle powdered sugar over Beignets while still warm.
• Enjoy!