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Homemade Apple Beignet with Caramel Ice Cream Recipe

This recipe turns seasonal apples into the best doughnuts ever. A dessert that no one (or at least no one I know) can resist a homemade apple beignet served with caramel ice cream. It’s slightly fussy to deep-fry the battered apples while your guests are there, but trust me they won’t mind at all.

 

Homemade Apple Beignet Caramel Ice Cream
Apple Beignet with Caramel Ice Cream
Print Recipe
This recipe is simple to make. Prepare the batter in advance, and have your vegetable oil ready to go. When you are ready to make the beignets it is only a few minutes to deep-fry the apples.
Servings Prep Time
4 people 20 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
10 minutes
Homemade Apple Beignet Caramel Ice Cream
Apple Beignet with Caramel Ice Cream
Print Recipe
This recipe is simple to make. Prepare the batter in advance, and have your vegetable oil ready to go. When you are ready to make the beignets it is only a few minutes to deep-fry the apples.
Servings Prep Time
4 people 20 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
10 minutes
Ingredients
For the Beignet Batter:
Servings: people
Instructions
Before your guests arrive:
  1. Marinate apple slices in Calvados and sugar for a few hours, or overnight.
  2. Make beignet batter by mixing dry ingredients.
  3. Then mix egg yolk, oil and cider.
  4. Beat egg whites to soft peaks then fold in.
When you are ready to eat:
  1. Dip apple slices in beignet batter, and fry at 350F (175C) degrees till golden brown, about five minutes.
  2. Be sure to flip slices frequently so they cook evenly.
  3. Drain on paper towels.
  4. Dust with copious quantities of powdered sugar and top with a scoop of caramel ice cream.
    Homemade Apple Beignet Caramel Ice Cream
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Chef François de Mélogue

Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute where he graduated top of his class in 1985.

Chef François de Mélogue has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

While staging with Robuchon, Chef François began to shape his personal culinary philosophy of “Cuisine Actuelle,” which showcases the natural flavor in the ingredients used to create his dishes. In line with his belief that food should be prepared without unnecessary distractions or alterations, François creates honest, healthy and delicious cuisine that is approachable and always delightful. Chef François specializes in simply prepared Southern French-inspired cuisine enhanced by his appreciation and knowledge of fine wine, craft beer, charcuterie and cheese. He is a fervent student and strong advocate of regional French cuisines, specifically the rustic cuisines of Lyon and Provence. With wife Lisa, they conduct personalized, insider gastronomic tours of Burgundy/Lyon, Provence and the Pacific Northwest.

Chef François resides in Vancouver, Washington with his wife Lisa and seven-year-old son Beaumont, who has proclaimed himself the family saucier. He has written his first cookbook about Provence, entitled "Cuisine of the Sun: A Ray of Sunshine on Your Plate", and works for Foods in Season, America’s foremost foraging company specializing in hyper-seasonal, wild foraged and fished foods from the Pacific Northwest.

Follow his blog Pistou and Pastis it's filled with delicious recipes and beautiful photos.

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