PLANTAIN BEIGNETS

Makes:

15-18

Plantain purée:

2 ripe plantains

Plantain dough:

1/2 cup (125 ml) heavy or whipping cream, warmed

1 tbsp (15 ml) instant yeast

1/4 cup (60 ml) granulated sugar

2 cups (500 ml) egg whites ( from about 8 to 10 eggs)

2 cups (500 ml) all-purpose flour

Plantain custard:

1/2 cup (125 ml) granulated sugar 1 tsp (5 ml) vanilla extract

4 egg yolks

3 cups (750 ml) warm, melted unsalted butter

4 cups (1 L) vegetable oil, for frying

Icing sugar, for dusting

1. Make the plantain purée: In a saucepan of boiling water, blanch the plantains for 3-5 minutes, until soft. Remove from the water and mash to create a purée. Set aside 1 cup (250 ml) of the plantain purée for the custard.

2. Make the plantain dough: In a large bowl, combine the remaining plantain purée with the warm cream and yeast, and stir to dissolve the yeast. Add the sugar and egg whites, and blend well. Mix in the flour and beat until smooth. Cover the bowl and chill in the fridge for at least 3 hours and up to 24 hours.

3. When ready, remove the dough from the fridge and let it come to room temperature before frying — about 20 minutes.

4. Make the plantain custard: In a blender, combine the reserved plantain purée, sugar, vanilla and egg yolks. Pulse until the ingredients have combined, then slowly incorporate the melted butter until the mixture has emulsified. Keep warm.

5. Line a baking sheet with paper towels. In a saucepan over medium-low heat, heat the oil until it reaches 360 F (182 C).

Use a spoon or ice-cream scoop to scoop up portions of the dough (you're aiming for 18 in total) and, working in batches of four, add to the oil. Fry the beignets until golden brown, about

8-10 minutes. If the beignets do not pop up (which shows they are ready), the oil is not hot enough.

6. Place the beignets on the paper towel to soak up any excess oil. Repeat until all the dough is used.

7. Transfer the warm plantain custard to a piping bag fitted with a tip. Carefully fill the beignets with custard.

8. Shake icing sugar on top of the hot beignets and serve warm.