How do you make beignets light and puffy?!


Question:

How do you make beignets light and puffy?


We bought some Cafe du Monde beignet mix and followed the directions (so we think), but the beignets came out kind of hard and flat... they didn't puff up and get light like the ones from the real Cafe du Monde. We know we rolled them to the right thickness, but they didn't float to the top as quickly as the package said they should. Maybe we didn't have the oil hot enough? Anyone know what we might have done wrong to make them turn out flat and chewy?


Answers: I am a former chef and have had the beignets from Cafe du Mode on trips to New Orleans, I think it could have been your oil, and as they have not yeast in them a very short rise time is only needed.

Something tells me the mix was old or did not have the right leavening in it, sometime these products are off, what I would do is the next time make the mix, and let it sit for 15-20 minute before you cut them to fry.

Most stores like Walmart, K-Mart or any store with a good kitchen section can sell you a candy and/or deep frying thermometer (they run 3-5 dollars), I would make sure the oil is at least between 360-375 d F, this adds the "Poof" and cooks them quick to make them flakey.

The recipe above is for cream puffs not the true beignets, Sorry you got it wrong, sister??? Here is the recipe from New Orleans, maybe you can determine from this what went wrong, if not, make them from scratch using this recipe, good luck!

New Orleans Beignets

This recipe was posted in response to a recipe request. It is from the Cookin' New Orleans Style cookbook. The prep and cook times are estimates. They are cooked when brown on both sides.



1/2 cup butter
1 pinch salt
1 cup hot water
1 cup sifted flour
4 eggs
powdered sugar


Drop 1/2 cup butter and a pinch of salt into a pan containing 1 cup of hot water.
Bring to a boil and add 1 cup of sifted flour.
Stir and cook thoroughly until it comes together and pulls away from the pan.
Turn off heat and add 4 eggs, beating after each egg you put in.
Gently flatten the dough and cut into 1 1/2 inch squares (cutting very gently and quickly).
Drop squares into 375 degree deep fat.
As the beignets brown, they will turn over by themselves.
Lay out some heavy brown paper and drain the beignets well on this paper as you remove them from the fat.
Immediately sprinkle with a generous amount of powdered sugar and serve right away while still hot.
Great with cafe au lait.
Be sure to set a castor of powdered sugar on the table so more can be added if needed.



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