Banana Drop Beignets Amber Croom | Pastry Chef & Owner at And 4 Dessert

Ingredients for Banana Drop Beignets:

• 135 g. all-purpose flour
• ½ tsp. salt
• 1 tsp. baking powder
• 50 g. granulated sugar
• 1 tsp. vanilla paste
• 5 0 g. egg (1 large)
• 59 g. evaporated milk
• 13 5 g. The Perfect Purée Banana Puree, thawed
• Oil for frying
• powdered sugar for finishing

Method for Banana Drop Beignets:

1. In a bowl, whisk together milk, egg, and vanilla paste until thoroughly combined. Whisk in the room temperature banana purée until smooth.
2. In a separate bowl, whisk all-purpose flour, salt, baking powder, and sugar, mixing well.
3. Combine the dry ingredients with the wet mixture until smooth. Don’t over mix! The batter will be slightly thick.
4. Heat frying oil to 360 F.
5. Once the oil is hot, drop a spoonful or pipe the batter into the oil, depending on the desired size. Be careful not to fry too many at once. The beignets will expand.
6. Flip the beignets and continue frying for about 2 to 3 minutes or until they are brown.
7. Transfer to a paper towel to absorb excess oil. Immediately sprinkle a little Kosher salt on top.
8. When ready to serve, dust with a sprinkling of powdered sugar and enjoy!

Ingredients for Carmelized Pineapple Caramel Sauce:

• 320 g. heavy cream
• 175 g. light corn syrup
• 40 g. light brown sugar
• 75 g. granulated sugar
• 60 g. The Perfect Purée Carmelized Pineapple Concentrate, thawed
• 8 g. fleur de sel

Method for Carmelized Pineapple Caramel Sauce:

1. Whisk together the cream, corn syrup, and brown sugar in a small saucepan. Bring to a boil over medium heat. Remove from the heat and cover to keep warm.
2. Place another small saucepan over medium heat. When the pan is hot, sprinkle a thin, even layer of granulated sugar over the bottom of the pan. As the sugar melts and caramelizes, slowly whisk in the rest of the sugar, a little at a time, making sure that the sugar has reached an amber-brown color before adding more. Once all the sugar has been added, continue to cook until it has turned golden amber-brown. Remove from the heat immediately.
3. While whisking, slowly pour 1/3 of the warm cream mixture into the caramel and whisk until incorporated. Be careful, as the caramel might bubble and splatter as you add the cream. Whisk in half the remaining cream mixture until incorporated, then whisk in the remainder. Clip a digital thermometer to the side of the pan. Reduce the heat to low and cook, whisking continuously or immersion blend until the caramel reaches 220°F. Remove from the heat.
4. Whisk or immersion blend in Carmelized Pineapple Purée and fleur de sel. Pour the caramel into a large enough heatproof container and let cool completely. Once it has cooled, blend again to emulsify in case of fat separation before use.