Chocolate-Almond filling

1 cup (8fl oz/250ml) milk

1/2 Cup (2.5oz/65g) almond paste

2 teaspoons (0.5oz/10g) corn flour

1 1/2 Cup (9oz/250g) Genauva dark chocolate



1 1/3 Cup (6oz/180g) flour

1/2 Cup (3oz/80g) corn starch

1 tbsp (0.5oz/15g) baking powder

1 tsp (5g) salt

2 tsp (10g) sugar

1/4 Cup (2oz/45g) oil

1 CUp (8fl oz/250ml) water

Food pairing

with Belgian Kriek Bellevue beer
A crispy battered beignet, filled with chocolate and crunchy with crystalline sugar and almonds, satisfies every sweet tooth. Chocolate combined with red fruits is a popular pairing, while the beer gives the freshness and acidity needed for balance.

Chocolate-Almond filled Beignet by Alexandre Bourdeaux

Easy chocolate mousse recipe


Chocolate-Almond filling

Mix the milk, corn flour, almond paste and dark chocolate, spread out in a pan and allow to cool. Cut into cubes to later fill the pastry.


Mix all the dry batter ingredients together. Slowly pour in the oil and water until a smooth paste is formed. Let the mix stand for 15 minutes before frying at 350°F (180°C). After cooking, dip the beignet in a mixture of almond, powder sugar and cocoa.

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