I found a recipe for Apricot Beignets and thought it looked great, except for the chocolate dipping sauce. Despite usually preferring dark chocolate, I just thought white chocolate was a much better fit for these beignets.

Plated Beignets 2

The best part about this recipe is that you can make the batter before your guests arrive, and leave it in room temperature until you’re ready to fry up dessert.

Remy Apricot Beignets with White Chocolate Apricot Sauce


  • 1/2 cup chopped dried apricots
  • 3 tablespoons plus 1/2 cup water
  • 3 tablespoons sugar
  • 3 tablespoons Remy Martin cognac
  • 1/2 cup whole milk
  • 6 tablespoons (3/4 stick) unsalted butter, cut into 1/2-inch cubes
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • Vegetable oil (for frying)
  • Powdered sugar

White Chocolate Apricot Sauce

  • 1/2 cup heavy cream
  • 1 cup chopped white chocolate


1. Bring apricots, 3 tablespoons water, 3 tablespoons sugar, and cognac to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to low, cover, and simmer 2 minutes. Remove from heat. Steep, covered, 30 minutes. Drain; reserve apricots and syrup.

2. Bring 1/2 cup water, milk, butter, and salt to boil in large saucepan over high heat, stirring until butter melts. Remove from heat. Add flour; stir briskly until dough gathers into ball. Place pan over medium heat; stir constantly until film forms on pan bottom, about 2 minutes. Cool 5 minutes. Using electric mixer, beat in eggs 1 at a time. Beat in apricots. DO AHEAD: Can be made 4 hours ahead. Cover; let stand at room temperature.

Beignet Batter 1

3. Preheat oven to 200°F. Line large rimmed baking sheet with paper towels. Pour oil into large deep saucepan to depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan; heat oil to 330°F to 340°F. Working in batches of 5 or 6, drop dough by rounded teaspoonfuls into hot oil. Cook beignets until golden brown, adjusting heat to maintain temperature and turning after 2 or 3 minutes, about 5 minutes Total. Using slotted spoon, transfer beignets to sheet. Place in oven to keep warm. (If you can multi-task, make the sauce in step 4 while you are frying batches.)

Frying the Beignets 2

4. Make Sauce: Bring heavy cream to a boil. Pour over white chocolate and stir until dissolved. Stir in reserved apricot liquid.

White Chocolate Apricot Sauce 2

5. Dust beignets with powdered sugar and serve with sauce.

Apricot Beignet

posted by jessica at 02:58 PM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.