Peach Cobbler Beignets

Roasted Peaches, Peach Ganache, Brown Butter Streusel, Powdered Sugar

Bakers Amber Croom and Yassmeen Haskins Beye Beignets | Baltimore, MD

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Adapted by StarChefs  |  December 2026  |  Photo: Will Blunt

INGREDIENTS

Roasted Peaches:
1 pound peaches, peeled and cubed
100 grams granulated sugar
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
Kosher salt

Peach Ganache:
190 grams white chocolate chips
29 grams cornstarch
150 grams unsalted butter, softened

Brown Butter Streusel:
½ cup unsalted butter
1¼ cups all-purpose flour
½ cup dark brown sugar
¼ cup granulated sugar
1½ teaspoons ground cinnamon
¼ teaspoon kosher salt

Beignet Dough:
½ cup warm milk
1 teaspoon active dry yeast
2 whole eggs
3¾ cups high-gluten flour
¼ cup whole wheat flour
½ cup granulated sugar
2¾ teaspoons kosher salt

To Assemble and Serve:
Yield: 3 beignets
Vegetable oil
Powdered sugar

METHOD

For the Roasted Peaches:
Heat oven to 375°F. In a mixing bowl, toss peaches with sugar, cinnamon, nutmeg, and ginger. Season with salt. Spread onto an aluminium foil-lined sheet tray and roast 15 minutes. Remove from oven and let cool. Transfer to an airtight container and refrigerate overnight. The next day, strain, reserving peaches and juice separately.

For the Peach Ganache:
Place chocolate chips in a metal mixing bowl and set aside. In a saucepan over medium heat, whisk to combine cornstarch and 300 grams reserved Roasted Peach juice. Cook until mixture thickens, then pour over chocolate chips. Using a Vitamix Commercial immersion blender, purée until smooth. Add butter and blend until mixture is fully emulsified. Transfer to an airtight container and refrigerate.

For the Brown Butter Streusel:
Heat oven to 335°F. In a saucepan over low heat, melt butter. Cook until lightly browned and fragrant. Remove from heat and let cool. In the bowl of a stand mixer fitted with a paddle attachment, combine remaining ingredients. Add brown butter and mix just until combined. Spread mixture onto a parchment-lined half sheet tray. Refrigerate 30 minutes. Bake 15 minutes, or until evenly toasted. Let cool. Transfer to an airtight container and reserve.

For the Beignet Dough:
In a mixing bowl, combine  milk, yeast, eggs, and 7 ounces warm water. Set aside. In a separate mixing bowl, combine all remaining ingredients. Add flour mixture to milk mixture, whisking to incorporate. Transfer mixture to the bowl of a stand mixer fitted with a dough hook attachment. Mix 10 minutes on low speed, or until dough comes together. Transfer dough to a greased mixing bowl. Cover with plastic wrap and let proof at room temperature until dough has slightly risen. Refrigerate 6 hours. Once proof, place dough on a lightly floured work surface. Roll out to ½-inch thickness. Cut into squares and set aside. 

To Assemble and Serve:
In a saucepan over low heat, warm Peach Ganache. In a saucepan over heat, warm Roasted Peaches. In a frying pan, heat oil to 350°F. Add 1 Beignet Dough square and fry 2 minutes. Flip and fry additional 2 minutes, or until evenly golden brown. Transfer to a paper towel-lined plate and let drain. Repeat with 2 additional Beignet Dough squares. Using kitchen shears, cut open fried Beignets. Spoon desired amount Peach Ganache inside pocket. Dust with powdered sugar. Top with desired amount Roasted Peaches and Brown Butter Streusel. Dust with additional powdered sugar. Serve warm.

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