4374 Beignets de Crème Fine

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By Auguste Escoffier

Published 1903

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Prepare a Crème Renversée mixture increasing the number of eggs so as to give a firmer texture; cook au Bain-marie in a large mould in the usual manner.

Allow to become completely cold and well set, then cut into pieces of the desired shape; dip into frying batter and deep fry in hot fat. Drain, dredge with