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Recipes by Chef Pete Blohme
  Chef Pete Blohme |
| 2 cup | Water |
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8 oz |
Unsalted Butter |
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1 tsp |
Kosher Salt |
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1 TBLS |
Granulated Sugar |
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2 cup |
All Purpose Flour (sifted) |
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8 ea |
Fresh Eggs (beaten) |
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2 tsp |
Vanilla (add to eggs) |
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*Yields approx 3 dz. |
| Boil water, sugar, salt, & butter. | |||
| Remove from heat, Add flour all at once and stir with a whip to combine and form a dough | |||
| Add egg mixture in 3 stages blending well with a wooden spoon between each stage. | |||
| Scoop full # 30 scoop into 360 degrees (in basket) | |||
| Fry & toss around for approx. 8 min. Drain and place in SS bowl lined with a paper towel. Sprinkle heavy with powdered sugar. Serve on a plate with a lemon wedge. Squeeze over beignets before eating. | |||
About Chef Pete Blohme ||
Chef Pete Blohme Recipes ||
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