NL
Mike Cornelissen
| 460 grams | self-raising flour |
| 10 grams | salt |
| 140 grams | Trisol |
| 4 | eggs |
| 400 ml | whole milk |
| 2 | cartridges |
Start by mixing the flour, salt, trisol, eggs, and give it good whisk. Gently incorporate the milk into the batter and add it to a siphon.
Charge the siphon with two cartridges and let it rest overnight.
Put the stamp in the hot oil at 180 degrees Celsius. When the stamp is warm fill it halfway with the batter.
Optionally add the filling of your choosing into the batter. Top it with a bit more batter and lower the stamp in the hot oil.
Serve directly after frying them!
A high-quality stainless steel stamp for making three beignets at once! This metal pie tee stamp, made in The Netherlands, is perfect for both hot and cold preparations. This stamp can be used to make crispy batter beignets that can be filled before and finished afterward.
