Dominique Ansel has become renowned for his infamous cronut, but where does his inspiration come from? We sat down with the chef from Dominique Ansel Bakery to discuss how he started cooking and who helped him along the way.
He also teaches us an adapted version of his mother's apple beignet recipe. For the full recipe watch the video above or you can follow the directions below:
2 apples make about 12 apple beignets
250gr AP flour
4gr baking powder
120gr apple cider
Combine together flour, sugar, salt and baking powder. Add the eggs. Mix well then add the milk and the apple cider. Let it rest for 2 hours. Peel, core then cut the apple about 1/8 inch, deep it in the batter then fry in grape seed oil at 350F until golden brown. Finish up with powder sugar and eat it while hot.