Beignets, done that


These are exactly the thing that you should not be eating if you are trying to lose weight.  Simple carbs, high-glycemic index, but tasty & quick when you have a craving.  Missed my yearly trip to NOLA pre-Mardi Gras due to problems at work.  That means I missed the bliss that comes from chicory coffee and beignets at Cafe du-Monde.  So, I needed a replacement the Sunday before Lent.

Beignets are typically made from a yeasted dough as are doughnuts.  However, I’ve found that choux paste works as a great substitute for beignets.  What’s also great about the choux paste is that you can add “fillings” like diced apple or pear or whatever, simply by stirring.  The best thing I ever ate…fig beignets with foie gras infused chicory coffee at Commander’s Palace…can be approximated at home by dicing some figs and mixing with the choux paste.

For 2 to 3 servings, make an eggs worth of choux.  Recall the ratio:  2 part water, 1 part butter, 1 part flour, 2 part egg.  Bring 2 oz water & 2 T butter to a simmer.  Stir in 1 oz of flour and cook until shiny.  Dump into another bowl and stir for about a minute to cool slightly.  Beat in the egg until well combined.  Stir in some diced condiment, about 1/2 of a finely diced apple in these bad boys.  Transfer to a zip bag, snip the end, & pipe 6-1 inch pieces into a pot filled 1/3 with peanut oil heated to 375 degrees.  Stir occassionally until the browned, about 3 minutes.  Blot with paper towels, then dust with cinnamon & sugar mix.  Repeat with remaining choux.  Serve still warm with coffee.  These won’t last long.


2 thoughts on “Beignets, done that

  1. Have you tried making them with yeast? If you do make it with pate a choux, do you add any leavening (baking powder)? I’m guessing not. I’m just wondering if a little leavening is going to make the mixture lighter/more airy/more crispy?

  2. Haven’t added any leavening agents to the choux paste. The choux paste puffs just as it does in the oven. I have made biegnets using a yeasted dough and they are indeed different. If you are interested, make a no-knead brioche recipe. Roll out, cut into squares, fry.

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