Beignets (pronounced Ben- Yays) are Louisiana’s answer to the universal doughnut and a significant culinary legacy left behind by French colonization. Café Du Monde in the French Market in New Orleans boasts some of the best beignets this side of the Atlantic, where puffy pillows of dough are deep fried, coated with powdered sugar and served with freshly brewed coffee. Originally established in 1862, the café is almost considered a must-see or in this case, must-taste for visitors and tourists as well as locals and is rumored to be open 24 hours all year round, with the exception of Christmas day. Although I’ve made beignets before, I made them again recently at the request of my niece Anya. The recipe is not complicated and the batter is very similar to Choux pastry which is used to make éclairs. It is imperative to keep them light and fluffy and the only way to do this is to ensure that the oil is hot before attempting to fry them. The insides, if done correctly are hollow and the exterior , slightly crunchy. They also need to cool completely before the powdered sugar is sprinkled over them or the steam soaks it all up. Calorific to boot there is nevertheless something to be said about this melt- in- the- mouth fried doughnut. To change it up, spices like cinnamon and nutmeg can be added to the batter or to the powdered sugar, depending on personal preference. Either way it is a treat and is not unlike a dessert at breakfast. Recipe for Beignets: 1 stick of butter (½ cup) 1¼ cups milk 1 tsp sugar 1tsp salt 3 eggs 2 cups all- purpose flour 1. Place the butter, milk, sugar and salt in a saucepan and bring to a rapid boil. Remove from the heat. 2. Add in all the flour and stir the mixture with a wooden spoon until it pulls away from the sides of the pan. Pour the mixture into a steel bowl and cool slightly. 3. Add the eggs one at a time, mixing well with an electric beater between each. Scrape the batter into the piping bag with a star tip and pipe strips or circles into the hot oil. 4. Cool slightly and dust generously with powdered sugar before serving.
Thursday, April 14, 2011
Beignets – dessert for breakfast?
Beignets (pronounced Ben- Yays) are Louisiana’s answer to the universal doughnut and a significant culinary legacy left behind by French colonization. Café Du Monde in the French Market in New Orleans boasts some of the best beignets this side of the Atlantic, where puffy pillows of dough are deep fried, coated with powdered sugar and served with freshly brewed coffee. Originally established in 1862, the café is almost considered a must-see or in this case, must-taste for visitors and tourists as well as locals and is rumored to be open 24 hours all year round, with the exception of Christmas day. Although I’ve made beignets before, I made them again recently at the request of my niece Anya. The recipe is not complicated and the batter is very similar to Choux pastry which is used to make éclairs. It is imperative to keep them light and fluffy and the only way to do this is to ensure that the oil is hot before attempting to fry them. The insides, if done correctly are hollow and the exterior , slightly crunchy. They also need to cool completely before the powdered sugar is sprinkled over them or the steam soaks it all up. Calorific to boot there is nevertheless something to be said about this melt- in- the- mouth fried doughnut. To change it up, spices like cinnamon and nutmeg can be added to the batter or to the powdered sugar, depending on personal preference. Either way it is a treat and is not unlike a dessert at breakfast. Recipe for Beignets: 1 stick of butter (½ cup) 1¼ cups milk 1 tsp sugar 1tsp salt 3 eggs 2 cups all- purpose flour 1. Place the butter, milk, sugar and salt in a saucepan and bring to a rapid boil. Remove from the heat. 2. Add in all the flour and stir the mixture with a wooden spoon until it pulls away from the sides of the pan. Pour the mixture into a steel bowl and cool slightly. 3. Add the eggs one at a time, mixing well with an electric beater between each. Scrape the batter into the piping bag with a star tip and pipe strips or circles into the hot oil. 4. Cool slightly and dust generously with powdered sugar before serving.
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