New Orleans Beignets
Classic, pillowy French Quarter style fried dough generously dusted with confectioners' sugar, artfully plated with RC Raspberry Coulis and chocolate RC Crème Anglaise.
Yield / Servings
36-40 Beignets
Category
Desserts / Other Desserts
Ingredients
11 Components
Active Dry Yeast
2¼ tsp.
Warm Water 110°F
1½ cups
White Sugar
½ cup
Salt
1 tsp.
Eggs
2 large
Evaporated Milk
1 cup
All-Purpose Flour Divided (4 cups + 3 cups)
7 cups
European Style Butter
¼ cup
Vegetable Oil For deep frying
As needed
Confectioners' Sugar
¼ cup
RC Dessert Sauces
Raspberry Coulis & Crème Anglaise (made with chocolate milk)
For plating
Preparation Steps
1
Proof Yeast & Mix Liquid Base
In a large mixing bowl, dissolve 2¼ tsp. active dry yeast in 1½ cups warm water (110°F) and let sit for 5 minutes until foamy. Add ½ cup white sugar, 1 tsp. salt, 2 eggs, and 1 cup evaporated milk. Blend well until combined.
2
Build Dough & Chill
Mix in 4 cups of all-purpose flour and beat until smooth. Add ¼ cup European style butter and remaining 3 cups flour, mixing until the butter is just incorporated into dough. Cover bowl and chill in refrigerator for up to 24 hours.
3
Roll, Cut & Fry
Roll chilled dough out to ⅛-inch thickness on a floured surface. Cut into 2½-inch squares. Fry in 360°F hot vegetable oil until golden and puffed (if beignets do not pop up immediately, the oil is not hot enough). Drain on paper towels.
4
Dust & Serve Warm
Generously shake confectioners' sugar over hot beignets and serve immediately while warm.
Chef Notes & Plating Suggestions
Plating Presentation: Decorate each dessert plate with artistic swirls of prepared RC Raspberry Coulis Dessert Sauce Mix and RC Crème Anglaise Sauce Mix prepared using chocolate milk in place of regular milk for a rich, two-tone chocolate-berry presentation.