Beignets with Pastry Cream, Chocolate Ganache and Fruit Compotes

Place water in a small bowl, add yeast and stir. Set aside in a warm place until yeast is activated, approximately 10 minutes.

Place flours, salt and sugar in a stand mixer with a dough hook.

Add 3 eggs and mix on low speed for 1 minute until combined.

Slowly add yeast and water mixture. Mix for 5 minutes.

Scrape down dough from sides of mixing bowl. Mix an additional 5 minutes.

Add ¼ cup of butter, mix until incorporated, approximately 1-2 minutes. Continue to add butter gradually for 15 minutes.

Remove from stand mixer, place in a flour dusted mixing bowl.

Cover with plastic wrap and keep in a warm place until dough doubles in size, approximately 3 hours.

Remove dough from bowl and place on a lightly floured work surface.

Knead dough for 1 minute by hand.

Place dough in bowl, cover with plastic wrap and chill in fridge for 12 hours.

Remove dough from fridge and roll out 1 inch thick on a lightly floured surface.

Cut out 1½ inch pieces of dough and form into balls.

Place balls on a tray and rest in a warm place until dough rises, approximately 1 hour.

Heat vegetable oil in a Le Creuset pot 1/3 full, to 325F.

Assemble a baking tray with a cooling rack.

In batches, fry dough balls until golden, approximately 3 minutes. Place on tray with cooing rack.

Before serving dust tops with icing sugar. Serve warm.

In a bowl, whisk 1/3 cup milk, egg yolks, ½ of sugar and cornstarch together until combined.

Heat remaining milk, vanilla bean and seeds and remaining sugar in a small Le Creuset Saucepan over medium-low heat until scalded. Do not stir.

Remove pot from heat. Remove vanilla bean and gradually mix egg yolk mixture into milk.

Place pot back on heat over medium heat, constantly whisking until mixture thickens, approximately 1 minute.

Remove from heat, strain into another pot.

Place plastic wrap directly on Pastry Cream to prevent a skin from forming.

Place in fridge to chill before serving.

Place chocolate in a bowl.

Heat cream in a Le Creuset Saucepan over medium-low heat until scalded, approximately 5 minutes.

Pour scalded cream over chocolate, whisk and set aside for assembly.

Place ingredients in a pot over medium-low heat.

Cook until blueberries soften, approximately 10 minutes. Set aside for assembly.

Place ingredients in a pot over medium-low heat.

Cook until strawberries soften, approximately 10 minutes. Set aside for assembly.

Place dollops of Strawberry Compote, Blueberry Compote and Chocolate Ganache 2 inches apart on one side of a long white plate.

Place 1 Beignet dusted with icing sugar on top of each dollop.

Spoon Pastry Cream in a long line on both sides of plate.

Garnish with 2 mint sprigs on each plate and serve.