Masterpiece of

tres doux

There are many variations of passages of Lorem
Ipsum available, but the majority.

Warm Crispy Beignets

By Chef Josiah Citrin

  1. Place the water, butter, citrus zest, sugar and salt into a small saucepan and place on the stove to boil. Once the
    mixture is boiling add in the sifted AP flour and stir quickly with a wooden spoon to form a roux, lower the heat and
    cook for a couple of minutes over a low heat stirring at all times in order to cook the roux.
  2. Place the cooked roux into a kitchen aid and beat with the paddle beater on a low speed until the roux is almost cold.
  3. Add the eggs one at a time and beat the dough until it becomes smooth and shiny.
  4. Place the dough into a piping bag with a star shaped nozzle.
  5. Place the piped dough with the paper on dough side down into a fryer filled with vegetable oil at 350 degrees
    Fahrenheit, cook for 3 minutes then peel of the wax paper then turn the beignet over and fry for a further 3 minutes.
  6. Remove the beignet from the fryer being careful to shake off all the excess oil. Place the beignet into the cinnamon
    sugar and coat on both sides.
  • 6 servings
  • 1 hr 30


1 pint water
8 ounces AP flour
4 ounces of butter
1 pinch of salt
1 pinch of sugar
1 orange zest grated
1 lemon zest grated
5 eggs

For the sauce:

8 ounces of sugar
1 tsp. ground cinnamon
  1. Place the milk, sugar and the glucose into a saucepan and stir over a low heat until the sugar and glucose have been
    totally melted and blended.

  2. Remove from the heat and add the 35% cream mix well and then place into a clean bowl and refrigerate for 24 hours.

  3. Place the gelato mixture into the ice cream maker and turbine for 15 to 30 minutes depending on model of the

  4. Remove the gelato from the machine into a clean container and place in the freezer until needed.

  • 6 servings
  • 1 hr 30


1 pint whole milk
1 pound of granulated sugar
2 ounces of liquid glucose
1 quart of 35% heavy whipping cream
  1. Place the water, sugar, cinnamon, allspice, cloves, chipotle and citrus zest into a medium sized bowl over a double
    boiler, leave to infuse for 30 minutes over a low heat.
  2. Place the chocolate in a separate double boiler until the chocolate melts.
  3. Strain the infused syrup over the chocolate and blend well until the sauce becomes shiny. Add the tablespoon of
    cream, mix in well. Reserve the sauce at room temperature.
  • 6 servings


1/2 pint water
12 ounces 72% bitter chocolate
1 ounces of sugar
2 cinnamon sticks
2 pieces star anise
3 cloves
2 all spice
1 tsp. chipotle chill
zest of 1 orange
zest of 1 lemon
tablespoon heavy cream
  1. Place two medium sized scoops of the gelato into a rocks glass. Press the gelato down into the glass to form a flat top. Pour in some of the chocolate sauce to fill up the glass
  2. Place the filled glass on a rectangular plate accompanied by two crispy beignets served on a crisp linen napkin.
  3. Decorate the glass with a cinnamon stick.
  • 6 servings