*  Exported from  MasterCook  *
                  Beignets With Chocolate & Apricot Sauce
 Recipe By     : Sam Waring <Sam.Waring@382-91-12.ima.infomail.com>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           water
    6      tablespoons   unsalted butter -- chopped
    1      tablespoon    sugar
      1/8  teaspoon      salt
      3/4  cup           flour -- sifted
    3      large         eggs
                         Oil for shallow frying
                         Powdered sugar
                         BITTERSWEET CHOCOLATE SAUCE
    4      ounces        semisweet chocolate
    1      ounce         unsweetened chocolate
      1/2  cup           water
    2 1/2  tablespoons   unsalted butter
      1/2  cup           powdered sugar
                         APRICOT SAUCE
    1      cup           apricot preserves
    3      teaspoons     apricot brandy or water
       Pour the water into a small, heavy saucepan, and add the butter, granu-	
   lated sugar, and salt.  Bring to a rolling boil, at which time the	 butter
   should be melted.  Add the flour all at once.  Lower the heat,    and cook,
   stirring constantly with a wooden spoon, for a minute or two,    until the
   mixture comes away from the sides of the pan.      Remove the pan from the
   heat, and beat in the eggs, one at a time,	 incorporating each egg
   thoroughly before adding the next.  Continue    beating until thick and
   smooth.  Allow the mixture to cool while heating    the oil.      Pour enough
   vegtable oil in a large skillet so that it is at least 1    inch deep.  Heat
   to 360 degrees.	Drop the mixture by heaping teaspoonfuls into the hot
   oil, frying only a	 few beignets at one time so that they are not crowded. 
   Fry for about 4    to 5 minutes, or until they are crusty and a dark golden
   brown, turning    occasionally with a spoon so that they color evenly.     
   Note:  It is important that the fritters are crusty, if undercooked,    they
   will deflate before being served.   Using a 10-inch skillet, you    should be
   able to fry 10 fritters at a time (one-third the mixture).	   When they are
   sufficiently cooked, remove the fritters with a slotted    spoon, and drain on
   paper toweling.  Place successive batches in a 250	 degree oven to keep hot
   while frying the remainder.	    Place the beignets on a heated serving
   platter, and dust the tops	 generously with confectioner’s sugar put through
   a wire sieve.  Pass the    sauces separately.      Chocolate sauce:	Chop the
   chocolates into coarse pieces and place in	 the top of a double boiler set
   over barely simmering water.  Add the    water, butter and sugar. Stir
   occasionally until the chocolate is melted	 and the mixture is well blended
   and smooth.	Remove from the heat, but    keep the sauce over hot water until
   ready to serve.  It should be served    warm.      Apricot sauce:  Turn the
   apricot preserves into a small saucepan. Add 3    
 tablespoons of the brandy or water, and simmer, stirring, just until   
thoroughly heated. Add additional liquid, if necessary, to bring to a	 sauce
consistency. Serve Warm. Note:	if there are any large pieces of    fruit in the
preserves, break them up while heating.
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 NOTES : November