Simple and Light Summer Desserts

Posted by Mario Bosquez

Every Thursday is "Baking Day" on Living Today -- last week, Revital Melech, a pastry chef from Bar Artisanal, joined us in the studio.

Chef Melech did a wonderful job of teaching us some pastry tips and techniques. The chef says when entertaining, smaller portions are best instead of larger baked goods.

For example, bite-sized cookies and  tartlets go a long way in satisfying summer appetites. Some of Chef Melech's suggestions are creme brulees topped with in-season summer fruit such as raspberries and blackberries.

The chef also suggests hosting a lunch or dinner that features heavier courses with a lighter dessert.

Chef Melech treated us to a wonderful recipe for beignets served in paper cones. The beignets are surprisingly light. What a way to end a summer dinner!

What's your favorite summer indulgence?

GET THE BEIGNETS RECIPES AFTER THE JUMP

Beignets
Courtesy of Chef Revital Melech, Bar Artisanal
Makes 54 Beignets

Ingredients
Sponge:
1 1/2 cups plus 2 1/2 tablespoons bread flour
3/4 teaspoon fresh yeast
1/2 cup plus 2 1/2 tablespoons water

Dough:
1 3/4 cups bread flour
1/4 cup sugar
1/4 cup plus 1/2 teaspoon unsalted butter
1/4 cup fresh yeast
2 teaspoons salt
2 1/2 tablespoons milk
6 tablespoons egg yolks
2 quarts peanut oil (canola oil can be substituted)
Cinnamon sugar (2 cups sugar, 1 teaspoon cinnamon)

Directions
1. In a medium sized bowl, mix with your hands all the ingredients for the sponge until it comes together as a dough. Cover the bowl in plastic wrap and refrigerate overnight.

2. The next day prepare the following: In an electric mixer attached with a dough hook, place all the dough ingredients including the sponge into the mixer. Mix until smooth. Remove from mixer and place dough in a bowl sprinkled with flour. Place in the refrigerator uncovered and let rest for 2 hours.

3. Preheat the oven to 350°F. Remove dough from the refrigerator and set it on a well floured-surface. With a rolling pin, roll the dough to 1/4-inch thick. With a 1 1/2- inch round cookie cutter, cut the dough and transfer each piece to a lightly floured sheet pan. When finished, transfer the sheet pan to the refrigerator and keep until ready to fry (up to 6 hours).

4. Add the oil to a 3-quart pot, and bring to 350°F over medium-high heat. Add a few pieces of dough to the oil, making sure not to overcrowd the pot. Fry on one side until golden for approximately 2 minutes then turn them over and repeat. Remove with a slotted spoon and transfer to a plate or sheet pan covered with paper towels to absorb the oil. Repeat. Lightly sprinkle the beignets with the cinnamon sugar. Transfer to a serving dish and serve hot.