Michael takes this New Orleans favorite over the top with a rich and silky chicory chocolate sauce.#MichaelSymon #SymonDinners #FoodNetwork #Beignets #ChicoryChocolateSauce Get the recipe https://foodtv.com/44fiCAESubscribe to Food Network http://foodtv.com/YouTubeSun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Beignets with Chicory Chocolate SauceRECIPE COURTESY OF MICHAEL SYMONLevel: IntermediateTotal: 2 hr (includes standing and proofing times)Active: 1 hrYield: 4 servingsIngredientsBeignets:3/4 cup warm water1/3 cup sugar1 1/4 teaspoons active dry yeast3 1/2 cups bread flour, plus more for dusting1 teaspoon kosher salt1/2 cup evaporated milk2 teaspoons vanilla extract1 large egg, at room temperature3 tablespoons unsalted butter, at room temperature4 cups neutral oil, such as canola or vegetable oil, for frying4 cups sifted confectioners sugarChicory Chocolate Sauce:1 cup heavy cream1/3 cup sugar1/4 cup instant chicory powderPinch of kosher salt4 ounces chopped bittersweet chocolate1 tablespoon unsweetened cocoa powderDirectionsFor the beignets: To a medium mixing bowl, add the warm water, sugar and yeast and whisk to combine. Allow to stand until the yeast is foamy, 10 minutes. In a large mixing bowl, whisk together the bread flour and salt.In a bowl of a stand mixer fitted with the paddle attachment, beat the evaporated milk, vanilla and egg until combined. Add 1 cup of the flour mixture and mix until incorporated. Switch to the dough hook attachment. Add the butter, yeast mixture and the remaining flour mixture, allowing to mix until the dough forms around the hook, 2 to 3 minutes. The dough will be slightly sticky and soft. Cover the bowl tightly with plastic wrap and let rise in a warm place until the dough doubles in size, 1 hour or up to overnight in a refrigerator. If letting it proof in the refrigerator, let the dough sit at room temperature for an hour before moving on to the next step.For the chicory chocolate sauce: Place the cream, sugar, chicory powder and salt in a medium saucepan over medium heat. Bring the cream to a simmer and stir until the sugar and chicory powder dissolves, 1 to 2 minutes. Then add the chocolate and cocoa powder, whisking until melted and everything is combined, 2 to 3 minutes. Remove from the heat and set aside.Heat the oil in a large Dutch oven over medium-high heat to 350 to 360 degrees F.Remove the dough from the bowl onto a floured surface and roll the dough into a 1/4-inch-thick rectangle. Using a pizza cutter, cut the dough into 2 1/2-inch squares.When the oil is hot, fry the dough in batches until golden brown and puffed, about 2 minutes per side. Remove the beignets to a large bowl containing the confectioners sugar and toss to coat while warm. Serve immediately with the Chicory Chocolate Sauce on the side for dipping.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetworkMichael Symon's Beignets with Chicory Chocolate Sauce | Symon Dinner's Cooking Out | Food Networkhttps://www.youtube.com/watch?v=nowQm43fqsU
