Rich Terracotta Beignets (Malasadas) With Black Sesame & Orange

By chef Talia Profet

Warm cocoa beignets paired with a rich silky sesame caramel and orange gel and finished with orange zest and orange segments.

Part 1: Orange Gel

Ingredients

• 500g Orange Puree
• 50g Granulated Sugar
• 5g Agar Agar

Method

1. Mix the sugar and agar agar until combined. Reserve
2. Bring the orange puree to a soft boil. Add the sugar mixture and whisk thoroughly. Cook for 1 minute. Remove from the heat and transfer to a heat-proof bowl.
3. Allow to cool and set completely. Once set, transfer to a blender. Blend until smooth.
4. Transfer to a piping bag and reserve in the refrigerator.

Part 2: Black Sesame Caramel

Ingredients

• 500g Granulated Sugar
• 200g Orange Juice (warm)
• 100g Black Sesame Paste

Method

1. Make a dry caramel with the sugar, bringing it to a dark golden color.
2. Deglaze with orange juice, mixing until homogeneous.
3. Take off the heat and add sesame paste. Mix until combined.
4. Allow to cool down. Reserve until ready to use.

Part 3: Rich Terracotta Malasadas (Beignets)

Ingredients

• 500g Flour
• 4g Salt
• 75g Granulated Sugar
• 24g deZaan Rich Terracotta Cocoa Powder
• 7g Dry Yeast
• 50g Ripe Banana
• 50g Coconut Fat (melted)
• 220g Coconut Milk

Method

1. Mix all the dried ingredients into a mixing bowl and reserve.
2. Mix the banana, coconut milk, and fat until combined.
3. Add the wet ingredients to the dry ingredients and start mixing with a dough hook attachment.
4. When the dough is formed, let it rest for 10 minutes and roll out to the desired thickness.
5. Cut into a 4cm round disc. Proof until doubled in size.
6. Deep fry the beignets in sunflower oil at 160°C/329°F.
7. Once cooked, transfer them to a bowl with sugar.
8. Toss them gently and transfer to a sheet tray until ready to serve.

Part 4: Assembly (Plated)

Ingredients

• Fresh orange zest and segments (for garnish)

Method

1. Once all the components have been made, choose desired plate and add 3-4g of sesame caramel to the center of the plate.
2. Add 4 beignets, plating in a pyramid format.
3. Pipe 3 dots of the sesame caramel around the beignets.
4. Drizzle the orange gel around the beignets in a circular form.
5. Finish with some fresh orange segments and zest.
6. Best serve when beignets are freshly made.

Part 5: Assembly (Bakery)

Ingredients

• Fresh orange zest and segments (for garnish)

Method

1. Once all the components are made, add a portion of 4 beignets to a to-go box.
2. Drizzle sesame caramel over the top of the beignets.
3. Drizzle the orange gel over the top of the beignets.
4. Finish with fresh orange zest.
5. Best served when beignets are freshly made.