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Beignet Batter


  • 150 g water
  • 120 g apple cider
  • 100 g potato vodka
  • 0.25% of total weight of liquids guar gum (LT)
  • 0.1%of total weight of liquids alginate
  • 500 g tapioca starch
  • 500 g potato starch
  • 15 g baking powder
  • 10 g salt
  • 1 tsp. cinnamon, toasted and microplaned
  • Vanilla bean, seeds removed from 1 bean


  1. Blend in the thickeners. Combine the liquids and blend in the thickeners with a hand held immersion blender until fully homogenous.
  2. Dry blend the starches. Sift the starches, baking powder and salt.
  3. Combine. Fold the liquid mixture into the dry mixture and lightly stir in the vanilla and cinnamon.
  4. Fry. Lightly coat the custard cubes in some additional tapioca starch. Dip into the batter and deep fry for 1.5 minutes 190C / 375F oil.


Recipe Credit: Chef Maxime Bilet
Published with permission of the author. All rights reserved.

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