Choco-ban-nache Beignets & Sunday Brunch MEME

Choco-ban-nache, that's how I call chocolate banana ganache.

Some years back when my husband and I lived in a city in Hongkong, we're used to go to Hilton which located in the heart of a business district for brunch every Sunday. Sitting by a big window but seeing no cars nor hustling businessmen, we actually quite enjoyed that sudden surreal, and of course our food as well - fresh brewed coffee, juicy scrambled eggs and toasts with fruit preserves. Now we're living in a kind of suburb, the scene and pacing are with 180 degree of change, so even I made the same brunch at home, it just didn't taste the same to us. But we find very content and comforting from having a range of fried doughs and fried cookies. Both my husband and me had fried food for breakfast when we're kid. His was Italian version - large thin crisp dusted with powder sugar, and mine Chinese - fried bread stick dipped into porridge. They're not necessary a staple breakfast/brunch but certainly always in our mind. I'm told that French people refer beignet to any food deep-fried, please correct me if I'm wrong. Anyway, this dough is made from pate a choux (in addition of chocolate flavor), the same one for cream puff. Just like any well-made doughnut, if you fry it correctly, your beignet never feels greasy at all. Before I share the recipe, let me tag a few of you to join this Sunday Brunch Meme fun.

Sher - if you ever had any stereotype on Americans only knowing boxed/ canned food, or you're a fan of the book French Women Don't Get Fat, then I know you haven't been at What Did You Eat! Yes, I'm very curious on what Sher prepares for her brunch!

Asha - who had lived in India and and England, now settled in America where also her kids born and raised. But what serve on Sunday's late morning? Uttapam? Stack of wheats? Bacon & Egg? Asha, tell us!

Freya & Paul - many English pubs in Hongkong have "breakfast-all-day" menu on Sunday, and beer served before noon. Freya, would you pour Paul a glass of beer for brunch?

Saffron and Pepe - a lady lives in a charming city, Rome. I know Simona is a workaholic, would she pamper herself with a nice brunch on Sunday? Any chance for a Abruzzese fair too (her and my mother-in-law are from the same region)?

For anyone who is interested in Sunday Brunch Meme, please go to Rosa's blog (Rosa's Yummy Yums) for details. The deadline is the end of June. Now back to the recipe.

*All recipes from The Secrets of Baking from Sherry Yard*

Basic (chocolate) pate a choux

yield 1 1/2 pounds dough, enough for 24 large, 36 medium or 48 small cream puffs

• 1 cup bread flour
• 1 tsp sugar
• 1/4 tsp salt
• 1/2 cup water
• 1/2 cup whole milk
• 6 Tbps unsalted butter
• 4 eggs (for beignet, add 1 extra whole egg, plus 1 egg white beaten to soft-peak for later use)
• for chocolate version: 2 Tbps unsweetened cocoa powder, extra 1 Tbp sugar
• direction followed after the photoes

Banana Ganache

• 4 ounces bittersweet chocolate, finely chopped
• 4 ounces milk chocolate, finely chopped
• 1/2 cup heavy cream
• 2 ripe bananas, puree by processor (so no lumps, or push through a fine sieve)
• 2 Tbps light corn syrup

Bring the cream and corn syrup to boil over medium heat, immediately pour the cream over the chocolates, mix well until they all melted. Stir in bananas. After cools off freeze the ganache until harden. Use a (melon) spoon to scoop out a ball, keep the balls frozen until use.

Direction for beignet (and cream puff for option):

• Combine flour, sugar & salt, set aside.
• Bring the water, milk and butter to boil over medium heat. At boil, remove the pan from the heat and add the flour mixture all at once, immediately stir vigorously with a sturdy mixing spoon to combine.
• Return the mixture to medium heat, if you do the chocolate version add cocoa powder and the extra sugar now, and stir constantly until it has a smooth mashed-potato-like appearance, takes about 4 minutes. Remove from the heat, stir until the dough cool down to 180F, add eggs, one at a time. If you use the paste for cream puff, test the consistency by pinch off about 1 tsp of dough with your thumb and index finger, then pull your fingers apart. The dough should stretch rather than break. If it breaks, add egg. Once you get the right consistency, it's ready to pipe and bake. For beignet, use the 5 eggs anyway. Then cover with plastic and chill for at least 2 hours. At this stage, the pate a choux be it for cream puff or beignet can be stored in fridge for up to 5 days or frozen for 2 months.
• for beignet: Get the frozen ganache balls ready. Preheat at least 2-inch deep oil over medium heat (375F). Stir the choco choux pate to smooth, fold in the beaten egg whites. Dip in the frozen ganache ball until completely coated with the batter. Fry beignets about 1 minute per side, ensure you don't overcrowd the pan. To serve (immediately), dust a pinch of ground cinnamon and more powder sugar over the top.
• for baking cream puff: bake the piped dough in a pre-heat 425F oven. Once you send the baking tray in, throw 3 ice-cubes onto the bottom of the oven, close the door immediately. After 10 minutes, lower to 350F, prop the oven door open slightly with a wooden spoon and bake for 18 - 20 minutes for large puffs; 15 - 18 minutes for medium; 10 - 12 minutes for small puffs.

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