Beignets. Tonight. I. Can’t. Wait.
If you’ve never had beignets before, imagine the best doughnut you’ve ever eaten, then make it fluffier, egg-ier, more deep-fried, and cover in powdered sugar. Even then, I can’t describe the utter perfection they are. Their hollow insides make them PERFECT for dipping into chocolate sauce or raspberry sauce as well as homemade whipped cream.
The first time I ever had beignets was at The Grand Lux Cafe and they were eye opening! I’ve managed to duplicate them somehow and am quite a bit of danger of gaining 50lbs from making them at a whim.
Only weeks ago, I found out beignets are made of Pate a Choux (the pastry that makes cream puffs and eclairs) but whereas the creme puff is baked, beignets are deep fried. What?!
SOooo, I took a reliable choux pastry recipe I had been using and dropped it in super hot oil and, well, it was a very exciting night. It was such a big hit, we decided to bless our guests that we are having over tonight with a fresh batch. I made the dough last night so it has time to chill (and so I have more time to clean my messy house before our guests arrive tonight)
WARNING! Once you try these, you’ll never be satisfied with a regular donut again.
Here’s what you need to do…
8 tablespoons butter on medium heat
1 cup of water
combined butter and water
add 1/4 tsp salt
add 1.5 Tablespoons sugar
in another bowl, add 1/4 teaspoon baking powder
and 1 cup of all purpose flour
sift the dry ingredients together ….pretty like snow
get your biggest wooden spoon out
stir the water and butter mixture
when it starts to boil its ready
add the flour
start stirring like its going out of style
dough starts to form a ball
cook for 3 more minutes to cook flour
dough forms a tighter ball
transfer dough to the bowl that i used to sift flour
I get the pot in hot water right away to make for easy clean-up
add eggs 1 at a time and mix until combined
(5 eggs later)
for making beignets, chill the dough. Old lunchmeat containers are the perfect size
chill for 4 hours or overnight…yes that is lemon curd on the shelf below…yum
Beignets Recipe (Pate a choux)
8 Tablespoons Butter; unsalted
1 Cup Water
1/4 tsp salt
1.5 Tablespoons sugar
1 Cup flour, sifted
1/4 tsp. Baking Powder
Cook water, butter, salt, and sugar over medium heat until it boils gently
Sift flour and powder together
Add flour to liquid and stir until it forms a dough ball; cook 3 minutes longer
add eggs 1 at a time
Put in container with lid and store in fridge for 4 hours or overnight.
Drop 1 Tablespoon dollops into HOT 365 degree oil (canola oil)
fry 3-4 at a time so it doesn’t crowd the oil
Remove from oil to lined tray, sprinkle with powdered sugar sifted over them
Tonight my guests are supplying the dipping sauces, so I’ll let you know what we end up with and I’ll be sure to get pictures along the way. Check out tomorrows post to see the finished beignets. Can’t wait!!!!!