A Little Taste of Cajun Heaven

My kids go on a special vacation with their Nana every summer. Seven nights, 8 days of fun, travel, and every indulgence a 10 and 8 year old could ever imagine!! This year, she made a special plan to go on a Cajun adventure! Sugar plantations, alligator farms, Mississippi River boat rides, and Civil War battle spots were all on the agenda. Not only did they hit these amazing Louisiana hot spots, they also got a mouthwatering taste of the delectable culinary world of New Orleans. Needless to say, they both came home with a new found love of light, fluffy, snow capped pastries....Beignets!
They requested them every morning, noon, and night. I can't blame them, I mean, what's not to love! Deep fried, and covered in powdered sugar, warm and soft with a perfectly crisp crust that immediately opens up to a soft, steamy center. Perfection!! Add a cup of espresso, and you have a perfectly rounded out, full- on, guilty pleasure.
After a few batches, I wanted to experiment. I wanted to stuff them for an even more decedent dessert....CHOCOLATE!
No, they are not the traditional way to eat them and yes, they are perfectly wonderful the way they are intended to be enjoyed, but sometimes, experimenting can take us just a little bit closer to that nirvana that our pallets seek!









Chocolate Stuffed Beignets

2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
1 1/2tsp pure vanilla
7 cups all-purpose flour
1/4 cup shortening
1 quart vegetable oil for frying
1/4 cup confectioners' sugar
Filling:
4oz cream cheese at room temperature
4oz Nutella
1TB Cocoa
1tsp pure vanilla
-Mix in a small bowl and set aside

In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk,vanilla, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares using a pizza cutter. Place rounded spoonful of filling into the center of each square, Gently fold and seal edges by crimping with finger tips being careful not to over stuff and escape. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
Shake confectioners' sugar on hot beignets. Serve warm.