Banana Chocolate Beignets

Ingredients

For the Beignets:

• 1/2 cup whole milk
• 1/2 cup water

For the Pastry Cream:

• 1 cup whole milk
• 1/2 vanilla bean
• 3 large egg yolks
• 1/3 cup sugar
• 2 tablespoons cornstarch
• Butter for glossing

For the Bananas:

• 2 large bananas
• 1/4 cup sugar
• 1 tablespoon unsalted butter
• 3 tablespoons heavy cream
• 1 large egg beaten with 1 teaspoon cold water for egg wash

For the Cream:

• 3 ounces unsalted butter
• 2 tablespoons sugar
• 1 1/2 tablespoons unsweetened cocoa powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 6 large eggs at room temperature
• 2/3 cup all-purpose flour for kneading

For the Sauce:

• 2 cups heavy cream
• 4 ounces unsalted butter cut into pieces
• 1/2 cup sugar
• 1/2 cup toasted walnuts finely ground
• 1 tablespoon walnut oil (optional)
• Pinch of salt

To Fry and Serve:

• Canola or vegetable oil for frying
• Confectioner's sugar
• Melted semisweet chocolate (optional)
• Fresh berries (optional)

Instructions

1. 1
   The Beignet Dough: Put milk, water, butter, sugar, cocoa, cinnamon, and salt into a 2-quart saucepan and bring to a boil, stirring frequently until the butter melts.
2. 2
   Follow cooking directions below for preparing choux paste.
3. 3
   Wrap the dough in plastic and refrigerate until chilled, about 2 hours. Keeping one half the dough in the refrigerator, turn the rest out onto a lightly floured surface and knead in flour a few tablespoons at a time; enough to make the dough easy to roll (about 1/3 cup). It will still be slightly sticky.
4. 4
   Wrap and chill before rolling it out. Repeat with the remaining dough. Line 2 baking pans with parchment.
5. 5
   On floured surface, lightly roll dough 1/16 to 1/8 inch thick. Cut eighteen 4-inch circles (gather and re-roll the scraps until you have enough).
6. 6
   Put circles on baking pans, cover with plastic wrap, and chill for 1 hour.
7. 7
   Repeat with remaining dough.