In a medium pot, place the milk and ¼ cup (50 g) of the Redpath® Granulated Sugar, coffee beans, crushed cardamom pods and the vanilla bean. Stir to combine. Place on medium heat until it just begins boil. Remove from heat.
Meanwhile, in a small bowl, whisk together the remaining ½ cup (100 g) sugar, cornstarch, cocoa powder and salt.
Once the milk has boiled, add the cornstarch mixture into the yolks and whisk together.
Temper the yolks by adding a small amount of the hot milk while whisking constantly. Continue to add about a ladleful of the hot milk to the yolks, while whisking, until all the milk is combined with the eggs.
Rinse out the pot used for the milk with cold water. Strain the mixture back into the wet pot. Discard coffee beans, vanilla pod and cardamom.
Place pot on medium heat. With a rubber heatproof spatula, continuously stir contents until pastry cream begins to thicken and bubble; about 5 minutes. Switch to a whisk and continuously whisk and cook pastry cream for an additional minute.
Remove pot from heat.
While whisking add in the butter and the finely chopped semi-sweet chocolate until fully incorporated and melted into the cream.
Transfer contents into a large bowl or shallow dish; this enables the pastry cream to cool down faster. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a skin from forming. Place into fridge to chill.
Place the warm water [110°F (45°C)] in the bowl of a stand-mixer, stir in the teaspoon (4 g) of Redpath® Granulated Sugar and sprinkle the yeast over the water. Set aside for 5 minutes, or until foamy.
In a medium bowl or measuring cup, whisk together the buttermilk, Redpath® Dark Brown Sugar, vanilla extract, orange zest and egg, until blended.
In a large bowl, whisk together the bread flour, cocoa powder, cinnamon, salt and baking soda. Set aside until needed.
Add the buttermilk mixture to the yeast mixture and combine on low speed, using the paddle attachment. Add half of the flour mixture to the bowl and mix on low speed until just-combined. Add the remainder of the flour mixture and the softened butter and mix it into the dough, until just-incorporated.
Switch to the dough hook attachment. Knead on medium speed until dough cleans the sides of the bowl and becomes smooth; about 15 minutes.
Transfer the ball of dough into a lightly-greased or oiled bowl, turning over the dough to grease the top. Cover bowl with plastic wrap and set in a warm, draft-free location, until the dough has doubled in size; about 1 hour.
Punch the dough down to release the gas. Dust the work surface with bread flour and roll dough to about ¼ inch (6 millimetre) thickness. With a small, 2 inch (5 centimetre), round cutter, cut as many beignets as the dough allows. Ensure placement of the cutter is as close to the previous round as possible, as re-rolling and cutting out from scraps will yield a tough beignet; not recommended.
Cover beignets with plastic wrap to slightly proof, and prepare the sugar for rolling and oil.
In a shallow dish, whisk together the Redpath® Granulated Sugar, ground cardamom and cinnamon together until well-blended.
In a medium-to-large deep pot, such as a dutch oven, fill with at least 3 inches (7.6 centimetres) of canola oil. Heat oil on medium heat, until temperature reaches 365°F (185°C).
Gently lower 4 to 5 beignets into the hot oil; make sure not to crowd the pot. Fry beignets; about 1 to 2 minutes per side. Remove beignets and drain on a paper towel.
Quickly roll still-warm beignets in the Spiced Sugar. Place sugar-coated beignets onto a baking sheet lined with parchment. Repeat process until all beignets have been fried and coated in sugar.
Using a sharp paring knife, make a small incision on one side of each beignet.
Fill a piping bag, fitted with a small plain piping tip, with the Chocolate Cardamon Cream. Insert tip into each beignet and fill.
*The chocolate cardamom cream can be made the day before.
*For a different flavour profile, try substituting white or milk chocolate for the semi-sweet chocolate. If using white chocolate, omit the cocoa powder from the pastry cream ingredients.
*When mixing the dough, with the hook attachment, it may seem that the dough is too wet, be patient as the dough will eventually come together.