Beignets

Beignets here are the classic French pate a choux style, not the New Orleans yeasted squares most Americans picture. This is the same dough used for cream puffs and eclairs, scooped by the teaspoon and deep-fried until it puffs up into hollow golden crisp-shelled bites.

The dough technique is what separates this from every other fritter. You boil water, butter, sugar, and salt together, dump in the flour all at once, and beat hard with a wooden spoon until it pulls away from the sides of the pan. That cooking step pre-gelatinizes the starch and is what gives choux its signature rise without any yeast or chemical leavener.

Eggs go in off the heat, one at a time, beaten thoroughly between additions. The batter should be thick, smooth, and glossy enough to hold its shape on a spoon. Too loose and the beignets flatten in the oil; too stiff and they won’t puff.

Fry at 360°F (180°C) in small batches. Four to five minutes per batch turns them crisp and deep golden. Crowded oil drops the temperature and you end up with greasy, dense beignets instead of airy ones.

The apricot preserves spiked with apricot brandy are the classic French cafe pairing. Dip them warm.

Chef Tips

• Use a thermometer for the oil. Eyeballing 360°F (180°C) is how beignets turn out pale-raw inside or too-dark outside.
• Let the dough cool slightly before adding eggs. Hot dough will scramble them and ruin the structure.
• Dust with powdered sugar the moment they come out of the oil. It sticks best when they’re still hot and greasy.
• Eat right away. Choux beignets go from crisp to chewy within 15 minutes once fried.

Variations

• Swap the apricot sauce for melted chocolate or a classic creme anglaise for dipping.
• Add a teaspoon of grated orange zest to the dough for a brighter, more aromatic fritter.
• Fill the cooled hollow centers with pastry cream or Nutella using a piping tip for a fancier dessert.