Beignet with Vanilla Pastry Cream and Sesame Halva -Dessert Bar

Beignet with Vanilla Pastry Cream and Sesame Halva -Dessert Bar


  • 225 g whole milk
  • 175 g heavy cream
  • 125 g granulated sugar
  • Vanilla seeds from 1 large plump vanilla bean
  • 20 g gelatin powder (optional, for frying)
  • 1 g salt
  • 425 g egg yolks


  1. Preheat a circulating water-bath to 80 Celsius/ 176 Fahrenheit.
  2. Combine the milk, cream, sugar, gelatin and vanilla seeds, and salt and warm until the sugar has dissolved and gelatin has bloomed.
  3. Remove from heat and set aside.
  4. Divide the egg yolks equally amongst 2 pint sized mason jars.
  5. Place in the water bath and cook for 45 minutes. It will look slightly lumpy but that’s normal.
  6. Hand blend the cooked egg yolks with the milk and cream mixture until smooth and pour into a sprayed baking sheet lined with wax paper.
  7. Refrigerate until set, about 2 hours.
  8. Cut into 1.5 inch squares, coat with desired batter and fry.

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