Beignets, Oh you cloudy doughnut of heaven or at least that’s what I think of. I actually didn’t have a beignet until I made them in New York.
I did live in North Louisana, in a small town called Delhi, in 2011 but we never got to visit New Orleans. I went back in the fall of 2012, but again didn’t make it to New Orleans. One day I will make it there, and to all the other places on my bucket list.
believe it or not Beignets originated in France but didn’t get their popularity until Cafe Du Mond became famous. Beignet is really a deep fried Choux pastry, but the dough is rollable and not piped.
Pâté a Choux is a light pastry that only contains butter, water, flour and eggs. As you can see from the recipe below we do use yeast as a rising agent and we do Poof it. You can find our pâté a Choux recipe if you click the link.
Proof by definition is preparing the yeast dough to rest and rise before baking. It is important because it allows the dough to release carbon dioxide, which allows the gluten to stretch to creat e the air bubbles needed.
Beignets are typically fried as mentioned above but we don’t have a deep frier. Instead I converted it to our air fryer. I also have a baked beignet version.
It goes great with Gumbo for a Princess and the Frog movie night.