4385 Beignets Sylvana

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Empty some small round Brioches keeping the tops to use as lids. Lightly dip in thin sweetened and flavoured cream then fill with a Salpicon of fruit flavoured with Kirsch; replace the tops.

Dip into thin frying batter and deep fry in hot fat. Drain, arrange on a serviette and dredge with icing sugar.