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Chef Steven Sturm photo

Senior VP of Food & Beverage
Firebirds Wood Fired Grill

Boursin® Black Pepper Beignets with Honey-Chile Glaze

Recipe courtesy of Chef Steven Sturm
Sponsor: Bel Brands USA

Servings: 24


Honey-Chile Glaze:

  • 2 cups honey
  • 3 cups pineapple juice
  • 1 ounce minced chipotle pepper
  • 1 tablespoon adobo sauce from canned chipotles
  • ¼ cup cornstarch
  • ¼ cup water

Boursin® Beignets:

  • 4 cups water
  • 1 cup butter
  • 1 tablespoon kosher salt
  • 5 cups all-purpose flour
  • 12 eggs
  • 3 ¾ pounds Boursin® Black Pepper cheese
  • 1 ½ cups crushed pistachios
  • As needed cracked black pepper


  1. To make the Glaze: Combine the honey, juice, chipotle, and adobo sauce in a pot and bring to a boil. Reduce the heat to low.
  2. In a small bowl, whisk together the cornstarch and water. Whisk it into the honey-chile mixture and simmer until it coats the back of a spoon.
  3. Strain and cool.
  4. To make the Beignets: Combine the water, butter, and salt in a pot and bring them to a boil. Reduce the heat to low.
  5. Gradually stir in the flour, mixing until it forms a ball and cleans the sides of the pot. Transfer the dough to a stand mixer.
  6. On medium speed, add one egg at a time, letting each incorporate.
  7. Add in the Boursin®, breaking it into chunks. Use a spatula to scrape the sides and bottom of the bowl to evenly incorporate. Refrigerate until needed.
  8. For each serving: Scoop 7 #40 scoops of the beignet mix into a 350-degree fryer. Cook for about 4 minutes, until browned. Drain and blot on paper.
  9. Stack 5 beignets in a bowl, with the last 2 on top. Drizzle 2 tablespoons of the glaze over the top and garnish with 2 tablespoons pistachios and a little black pepper.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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