Goats Curd Beignet

SERVES 4

Ingredients

• 80ml water

• 40g butter

• 50g flour

• 8 eggs

• 250g mashed, baked potato

• 50g goats curd

• 150ml Barker’s Professional Mustard & Herb Dressing

Method

1. In a saucepan, bring the water and butter to the boil

2. Add the flour and with a wooden spoon, stir vigorously for 2 minutes until the flour is cooked and the mix pulls from the side of the pan.

3. Remove from heat, stir out excess heat for a minute then mix in the eggs.

4. Add the potato and goats curd, mixing well

5. Fill a piping bag ready to be dispensed into the fryer

6. Once they come out of the fryer, season with sea salt flakes and a dipping dish of Barker’s Professional Mustard & Herb Dressing

This Recipe Uses