Beignets aux Pommes, Coulis de Fruit

Apple Fritters with Fruit Purée

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


For the fruit coulis

  • 230 grams (8 ounces) fresh or thawed frozen fruit purée (such as raspberry or mango)<


Prepare your mise en place.

To make the coulis, place the fruit purée in a chinois and, using a spatula, push to strain out all solid matter. Combine the strained fruit purée with just enough syrup to thin and sweeten slightly. If necessary, stir in a bit of lemon juice to wake up the flavor. Set aside.

Using a chef’s knife, carefully cut the apples crosswis