After traveling to New Orleans last September for the first time, I came home determined to figure out how to make the fluffiest beignets. Many attempts, cuss words and flour messes later and with the help of the very talented Ladycakes Kitchen, I finally have some tips to share with you on how to get those fluffy little pillows of magic!
First, we did not make these beignets from scratch. I came home with several boxes of delicious beignet mix from Cafe du Monde that we used to make these and I would highly recommend this mix if you’re looking for something a little less time consuming (although, just to be clear, beignet making is not a quick process either way)!
Tips for MAKING Your Fluffy Beignets:
Once you’ve mixed up your batter, here are some things I learned while beginning the rolling and frying process:
Don’t be afraid of the flour! Really coat that countertop and rolling pin with flour- you do NOT want these babies to stick and they really, REALLY want to.
Be sure that you oil is NIICCE and hot. We had our oil even 20 degrees hotter than the box called for and this really seemed to help the dough puff.
Try to keep that oil temperature as even as possible! Don’t add in too many pieces of dough at once and keep an eye on the temperature between batches.
When you go to drop the beignet dough into the oil, place it in using a flat spatula! We had started by picking up the pieces with our hands and the act of pinching the dough along the sides or middle caused the dough to cave rather than puff in the oil.
Baste, baste, baste! Scoop spoonfuls of oil over the top of the beignet as its cooking and before flipping it over. This will help keep both sides warm and keep one side from being too undercooked!
Tips for PHOTOGRAPHING Your Fluffy Beignets:
The most important thing about a great beignet is the air pockets. Remember to bite one of these babies open and to shoot from a 90 or 45 degree angle so people can get a really good idea of how airy these are!
Have fun with sprinkle shots!!! The dusting of powdered sugar that is an essential piece of the beignets lends itself perfectly to all the sprinkle shots. Play around with getting a 90 degree angle with the sugar coming from the tip of the frame of shooting at a 45 and having the sugar come from the side of the frame!
Keep the styling simple. Traditionally in NOLA, these are just served with coffee!
Do not overmix the dough. You will have tough beignets if you overmix the dough. Scoop the mix from the bowl onto a well-floured surface. You will need additional flour to roll the dough flat; or else, the dough will stick to your rolling pin and your hands.
If it's too cold, the beignets will stay flat instead of puffing up, absorb too much oil, and become heavy and greasy rather than light and crispy. You can expect the temperature to drop by 5-10 degrees when you drop the dough in, but it should recover quickly.
If it isn't, the beignets absorb too much oil and the powdered sugar melts when served and the beignet is greasy, sticky, and a hot, sweet mess of soggy dough. Cafe du Monde fries their beignets in cottonseed oil, even though most recipes call for vegetable oil.
The difference between classic French beignets and the New Orleans-style fritters seen can be found in the preparation of the dough. The former is made from pâte à choux, while those from the Big Easy are made from leavened dough that's cut into squares and fried until crispy on the outside and airy within.
Are beignets supposed to be doughy? On the inside, beignets should be light and fluffy, like a regular fried doughnut. If your final product is doughy, the oil might have been too cool when you added the beignets, causing them to absorb oil and become doughy.
Reheat the beignets in the microwave for 15 to 20 seconds or in the oven at 350 degrees F for 3-5 minutes to serve them warm. You will just want to add a fresh dusting of powdered sugar before serving. They won't be quite as good as fresh, but still pretty darn good.
Why are my beignets raw in the middle? Oil that's too hot will quickly brown the beignets before the centers have a chance to cook. Make sure to check your oil temperature, and reduce the heat if your beignets are browning too quickly.
The process relies heavily on the dough's water content and the heat at which it is cooked. The science behind frying beignets involves accurate heat to ensure the immediate formation of a barrier that prevents oil from seeping in, keeping the inside moist and tender.
The concept is simple – dough is fried then covered with mounds of powdered sugar – but the result is extraordinary. When served hot, they are absolute perfection, especially when accompanied by café au lait or chocolate milk.
Heat oil in a deep pot to 360 degrees F (180 degrees C). Fry beignets in batches until browned and puffed. (If beignets sink and do not pop up, oil is not hot enough.)
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