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1
Stuffing: Rough chop shrimp, taking care to remove any debris.
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2
Briefly saute in oil.
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3
Add tarragon, salt, and pepper.
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4
Deglaze with stock, but do not reduce.
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5
Remove from heat and add goat cheese to bind.
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6
Stir in goat cheese off the heat so it gently melts.
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7
Transfer to a container and refrigerate.
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8
Dough: In bowl of heavy-duty mixer, stir together water and yeast until yeast granules dissolve.
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9
Whisk in 1 cup flour to make thick batter.
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10
Cover bowl loosely with plastic wrap.
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11
Let stand for 30 minutes, or until sponge has doubled in volume and is bubbly.
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12
In mixing bowl, whisk together milk, butter, and eggs.
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13
In separate bowl, whisk together 6 1/2 cups of remaining flour and salt.
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14
Lightly oil large bowl.
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15
In bowl of heavy-duty mixer, using paddle attachment beat sponge on low speed until smooth.
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16
Add milk mixture and beat until blended.
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17
Using rubber spatula, scrape down sides of bowl.
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18
Add flour mixture one cup at a time.
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19
Increase speed to medium and beat dough for 5 minutes, or until is comes away from side of bowl and wraps around paddle.
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20
If dough is sticking to side of bowl at this point, add remaining 1/2 cup flour, 1 tablespoon at a time until dough stops sticking.
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21
Scrape dough into a lightly oiled bowl (it will be sticky).
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22
Cover bowl with plastic wrap and let dough rise for 45 to 60 minutes or until it has increased in volume 1 1/2 times.
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23
Lightly dust large baking sheet with flour.
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24
Dust work surface with flour.
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25
Scrape dough onto work surface and lightly sprinkle top of dough with more flour.
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26
Dust hands with flour.
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27
Gently press down on the dough to deflate it.
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28
Flatten dough into circle about 1/4-inch thick.
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29
Onto floured surface, roll dough out firmly and smoothly to 3/4-inch thickness.
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30
Using a sharp blade, square off dough as evenly as possible.
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31
Lightly brush entire surface with egg whites and mark 1/2 of prepared dough with a floured 3-inch cutter.
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32
Do not cut through dough.
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33
Place heaping tablespoon of shrimp mixture in center of marked circles.
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34
Be sure to keep away from outside ring.
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35
Gently fold remaining 1/2 of dough back over marked circles.
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36
Using fingers, press out air pockets from around shrimp filling.
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37
Cut through dough using cutter centered around the filling.
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38
Save dough scraps and roll out for more beignets.
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39
Deep fry at 375 degrees F for approximately two minutes on each side, or until golden brown.
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40
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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41
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
