Beignet Cheese Mixture

Yield: 6 lbs

Ingredients:

• 3 lb Stilton blue cheese, rind scraped off
• 2 lb brie, white rind trimmed off
• 1 lb toasted walnuts, crushed

Preparation:

Place all ingredients in mixer with paddle and beat until smooth. Portion into balls and roll smooth, so that the walnuts are not protruding. Place in an air tight container and store in freezer.(Four balls should weigh a total of about 1.5 oz.).

Cheese Beignet "Bread" Dough

• 6 cups bread cubes, crust removed and chopped small
• 4 each eggs
• 2 cups milk
• 1.5 tsp salt
• 1 tsp black pepper
• 3-4 cups Panko bread crumbs

Preparation:

Combine eggs, milk, salt, and pepper in a bowl and beat well. Pour over bread cubes; mix well and let stand 5 minutes. Mix again, mashing bread together with hands until smooth and all bread has absorbed the egg mixture. Add Panko and mix in well. Let dough rest 10 minutes until Panko can fully absorb excess moisture. The dough should be quite sticky, but firm enough to roll into a ball with slightly damp hands.