Chocolate-Almond filled Beignet


Chocolate-Almond filled Beignet

with a coulis of sweet almonds and tart red fruit
(12 servings, 3 pp)


Created by Alexandre Bourdeaux

 Technical advisor - CHOCOLATE ACADEMY™ centre Belgium & Charles Nouwen

- Zythologist - AB InBev)


Chocolate-Almond filling

250 g milk
65 g almond paste
10 g cornflour
250 g dark chocolate




Mix the milk, cornflour, almond paste and dark chocolate, spread out in a pan and allow to cool. Cut into cubes to later fill the pastry.


Part two




150 g flour
80 g corn starch
15 g baking powder
5 g salt
10 g sugar
45 g oil
200 g water





Mix all the dry batter ingredients together. Slowly pour in the oil and
water until a smooth paste is formed.

Let the mix stand for 15 minutes before frying at 180°C. After cooking, dip the
beignet in a mixture of almond, powder sugar and cocoa.

Food pairing
A crispy battered beignet, filled with chocolate and crunchy with

crystalline sugar and almonds, satisfies every sweet tooth.

Chocolate combined with red fruits is a popular pairing,

while the beer gives the freshness and acidity needed for balance.