Chef Andre's Beignets

  • Currently 4/5
These are the most fabulous beignets! Light, airy and crisp. Subtle lemon flavor. Just wow!  That's Chef Andre in the picture preparing his beignets at a local event.  Yum!
2 cups whole milk
7 ounces unsalted butter, cut in small pieces
1 ounce granulated sugar
1/2 teaspoon salt
10 ounces flour, sifted
8 large whole eggs
2 large egg yolks
zest of 3 lemons
1/2 ounce vanilla extract
1. Combine the milk, butter, sugar and salt in a saucepan and bring it to a boil while stirring constantly.  At the boiling point, add the flour all at once and stir with a wooden spoon until a thick paste is achieved.  Stir for two minutes over medium heat, remove and let cool.  Transfer to the bowl of your mixer fitted with the paddle attachment and run on low speed.  Add whole eggs, two at a time, making sure they are well incorporated before adding more eggs.  Add the yolks, the lemon zest and vanilla.  Mix well on low speed.

2. Using a small portion scoop to measure, deep-fry in vegetable oil heated to 325 degrees F.  Drain on a rack and roll in vanilla-flavored granulated sugar.

Dawn Knowlton

Member since Jan 2010

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