Beignets Sylvana (Filled Brioche Fritters)

Ingredients

• Small round brioches
• Thin cream
• Salpicon of fruits with kirsch
• Thin frying batter (pâte à frire claire)
• Icing sugar (glace de sucre)
• Fat for deep frying

Instructions

1. Hollow out the small round brioches, keeping the top crust of each to serve as a lid.
2. Dip them lightly in thin cream, sweetened and flavoured.
3. Garnish them with a salpicon of fruits with kirsch and replace the reserved lids.
4. Dip them in a thin frying batter and treat them in deep hot fat.
5. Drain on a napkin and dust with icing sugar.