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1
Pour the water into a small, heavy saucepan, and add the butter, granulated sugar, and salt.
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2
Bring to a rolling boil, at which time the butter should be melted.
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3
Add the flour all at once.
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4
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.
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5
Remove the pan from the heat, and beat in the eggs, one at a time, incorporating each egg thoroughly before adding the next.
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6
Continue beating until thick and smooth.
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7
Allow the mixture to cool while heating the oil.
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8
Pour enough vegtable oil in a large skillet so that it is at least 1inch deep.
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9
Heat to 360F.
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10
Drop the mixture by heaping teaspoonfuls into the hot oil, frying only a few beignets at one time so that they are not crowded.
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11
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.
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12
When they are sufficiently cooked, remove the fritters with a slotted spoon, and drain on paper toweling.
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13
Place successive batches in a 250F oven to keep hot while frying the remainder.
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14
Place the beignets on a heated serving platter, and dust the tops generously with confectioner's sugar put through a wire sieve.
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15
Pass the sauces separately.
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16
Chocolate sauce: Chop the chocolates into coarse pieces and place in the top of a double boiler set over barely simmering water.
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17
Add thewater, butter and sugar.
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18
Stir occasionally until the chocolate is melted and the mixture is well blended and smooth.
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19
Remove from the heat, but keep the sauce over hot water until ready to serve.
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20
It should be served warm.
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21
Apricot sauce: Turn the apricot preserves into a small saucepan.
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22
Add 3 tablespoons of the brandy or water, and simmer, stirring, just until thoroughly heated.
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23
Add additional liquid, if necessary, to bring to a sauce consistency.
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24
Serve warm.
