Chocolate beignets Grenada “origine rare”
80 g sugar
4 egg yolks
100 g butter
100 g Carma Grenada "origine rare"
80 g flour
1 tsp baking powder
Beat sugar, egg and egg yolk together until foamy. Mix in softened butter and liquid couverture, add sifted flour and baking powder and mix. Fill into Flexipan forms and freeze. Bake at 200°C for approx. 12 minutes and serve warm.