Gourmet snack: the chocolate bugnes!
Recipe for 24 Bugnes about.
Preparation time: 30 min (the day before) + 30 min (the same day)
Cooking time: about 7 to 8 minutes per batch
Rest: 12h
Ingredients:
1 egg + 1 yellow
Flour for the work plan
Frying oil
Icing sugar
Ingredients for the dough Bugnes :
500 g flour
100 g of very soft butter
80 g caster sugar
2 large pinches of salt
1 sachet of baking powder (11 g)
4 eggs
Ingredients for the ganache:
125 g of chocolate rich in cocoa
20 cl of UHT liquid cream
50 g of butter
5 cl of your choice of alcohol (kirsch, raspberry, pear)
Preparation :
. The day before, put the sifted flour, sugar, salt and yeast in a bowl and mix.
. Sink a well. Add the beaten eggs in omelette and the soft butter while working the dough.
. Mix for a long time, then knead the dough by hand until smooth and even.
. Roll it into a ball and cover with a cling film, then let it rest for 12 hours in a cool place.
. Pour the cream into a saucepan and bring to a boil.
. Prepare the ganache: chop the chocolate with a long blade knife. Put it in a bowl, pour the boiling cream over it and whip it gently to melt it.
. Add the butter in plots, then the chosen alcohol.
. Let the ganache cool completely and refrigerate overnight.
. Divide the dough into two unequal parts. Reserve the largest in the refrigerator.
. Lower the smallest on the floured worktop, 5 mm thick.
. Cut out 7 cm diameter rounds with a punch.
. Using 2 teaspoons, place a ball of ganache in the center of each disc, leaving a border of 1 cm clear all around.
. Lower the remaining dough to 5 mm thick, but cut out, this time, discs 8 cm in diameter. Put one on each pile.
. Beat the egg and the yolk. Using a brush, solder paste from underneath and paste from the top of each bugne with egg yolk. Strongly support to adhere well.
. Put 30 minutes cool.
. Heat the frying bath until it is boiling but not steaming.
. Throw them away Bugnes in batches of 5 or 6. Let them brown 2 minutes, then turn them to brown the other side (2 minutes).
. Remove them with a skimmer, drain on paper towels, arrange on a plate and sprinkle with icing sugar.
. Proceed until exhausted.
. Serve hot.
A delight, good appetite!
