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This is Exeter -- After cooking their hearts out on screen earlier this year, the MasterChef finalists are showcasing their best recipes in a new book. Londoner Natalie Coleman, who won the most-recent series of the show, and fellow finalists Dale Williams and Larkin Cen, both from Cardiff, have released MasterChef: The Finalists, which includes some of the recipes they cooked on the show – plus some new ones. Here is one for you to try at home. *Beignet souffles with hazelnut chocolate sauce* *Ingredients (Serves 4) *For the beignets: 75g unsalted butter 95g plain flour 3 large eggs, beaten Sunflower oil, for deep-frying 50g caster sugar 1tsp ground cinnamon Water *For the chocolate sauce: 200ml double cream 90g plain chocolate (minimum 70% cocoa solids) 25g hazelnuts, toasted and blitzed to a powder in a spice mill *Method: 1. For the beignets, warm the butter with 225ml water in a saucepan over a low heat until the butter has melted. 2. Turn up the heat and bring to the boil, then add the flour and beat vigorously until the mixture is smooth and leaves the sides of the pan. Remove from the heat and cool slightly before gradually beating in the eggs to make a smooth, glossy choux pastry. 3. Heat the sunflower oil for deep-frying to 190C. Working in batches, so you don't overcrowd the pan, drop heaped teaspoonfuls of the choux pastry into the hot oil and deep-fry for about five minutes, or until crisp and golden on all sides. 4. Remove with a slotted spoon and drain on kitchen paper. You should make 24 to 30 beignets in all. Mix the caster sugar with the cinnamon in a shallow dish, add the beignets a few at a time and toss them gently until they are well coated. 5. For the chocolate sauce, put the cream and chocolate into a small heatproof bowl. Set the bowl over a pan of lightly simmering water (ensure the base of the bowl does not touch the water) and gently stir until the chocolate has melted and the sauce is smooth and silky. Stir in the hazelnut powder. 6. To serve, arrange the beignets on small plates with the sauce alongside for dipping. Sprinkle with a little extra cinnamon sugar.
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This is Exeter -- After cooking their hearts out on screen earlier this year, the MasterChef finalists are showcasing their best recipes in a new book. Londoner Natalie Coleman, who won the most-recent series of the show, and fellow finalists Dale Williams and Larkin Cen, both from Cardiff, have released MasterChef: The Finalists, which includes some of the recipes they cooked on the show – plus some new ones. Here is one for you to try at home. *Beignet souffles with hazelnut chocolate sauce* *Ingredients (Serves 4) *For the beignets: 75g unsalted butter 95g plain flour 3 large eggs, beaten Sunflower oil, for deep-frying 50g caster sugar 1tsp ground cinnamon Water *For the chocolate sauce: 200ml double cream 90g plain chocolate (minimum 70% cocoa solids) 25g hazelnuts, toasted and blitzed to a powder in a spice mill *Method: 1. For the beignets, warm the butter with 225ml water in a saucepan over a low heat until the butter has melted. 2. Turn up the heat and bring to the boil, then add the flour and beat vigorously until the mixture is smooth and leaves the sides of the pan. Remove from the heat and cool slightly before gradually beating in the eggs to make a smooth, glossy choux pastry. 3. Heat the sunflower oil for deep-frying to 190C. Working in batches, so you don't overcrowd the pan, drop heaped teaspoonfuls of the choux pastry into the hot oil and deep-fry for about five minutes, or until crisp and golden on all sides. 4. Remove with a slotted spoon and drain on kitchen paper. You should make 24 to 30 beignets in all. Mix the caster sugar with the cinnamon in a shallow dish, add the beignets a few at a time and toss them gently until they are well coated. 5. For the chocolate sauce, put the cream and chocolate into a small heatproof bowl. Set the bowl over a pan of lightly simmering water (ensure the base of the bowl does not touch the water) and gently stir until the chocolate has melted and the sauce is smooth and silky. Stir in the hazelnut powder. 6. To serve, arrange the beignets on small plates with the sauce alongside for dipping. Sprinkle with a little extra cinnamon sugar.**** Reported by This is 3 hours ago.
