-
1
Beignets: In a medium pot, add the first 5 ingredients and bring to a boil over medium heat.
-
2
At this point, add in the flour and stir vigorously with a spoon.
-
3
Continue to cook until the dough becomes a solid mass and begins to pull away from the sides of the pot, about 3 to 5 minutes.
-
4
Switch off the heat, mix in the vanilla extract and add in the eggs, 1 at a time, incorporating each egg before adding in the next.
-
5
(Chef's Note: Work quickly or else the eggs will curdle.)
-
6
The resulting pastry should be flexible and soft, but firm enough to hold its shape.
-
7
Set it aside covered with plastic for 5 minutes.
-
8
When ready to make the pastries, fill a deep skillet or deep-fryer 2/3 full of oil and heat it to 300 to 325 degrees F. Form the dough into doughnut hole shapes.
-
9
Fry the beignets, in batches, until golden brown, about 3 to 6 minutes being sure not crowd them.
-
10
Remove them from the oil to a cooling rack.
-
11
Caramel: Put the rosemary and water into a small pot and simmer over medium heat until the rosemary is limp, about 3 to 6 minutes.
-
12
Strain the liquid, discarding the rosemary, and pour it back into the pot.
-
13
(Chef's Note: If this liquid is not 1/4 cup exactly, add water.)
-
14
Add in the sugar and corn syrup.
-
15
Bring the ingredients to a boil over high heat, then reduce the heat to medium and simmer until the syrup thickens.
-
16
Stir in the heavy cream and butter and switch off the heat.
-
17
Pour into a serving bowl and reserve for the beignets.
-
18
Arrange the beignets on a serving platter and dust with powdered sugar.
-
19
Serve with the honey and Rosemary Caramel in small bowls.
-
20
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
