Categorized | All Recipes, Sweet

Tags |

Beignets Fail

Posted on 07 January 2010 by Mădălina

So remember what I said earlier about following recipes to a TEE and ending up with a culinary disaster? This is one of those posts.

I had a big craving for French Beignets…and if you don’t know what they are suppose to look like, they are a mix between a donut and a churro. Well, the recipe that I found made them look super awesome (by piping the batter, instead of spoon-dropping it into the oil), but instead, I got a deep-fried mess. Albeit, it was a delicious mess, because after, I’ve never come across anything deep-friend that wasn’t.

So here is how NOT to make Beignets:
- 1/4 cup water
- 1/4 cup butter
- 3 tbsp granulated sugar
- 1 cup all-purpose flour
- 3 eggs
- grated rind of half a lemon
- vegetable oil for frying
- 1 tbsp sugar for dusting

1. Over medium heat, bring water, butter, and sugar to a boil. Combine all ingredients.

2. Remove from heat, and add flour. Return back to heat, and continue to stir for 2-3 minutes, or until you have a homogeneous mixture.

3. Turn off heat, and add eggs, using a whisk to combine ingredients. Add lemon rind, whisk until ingredients are combined, and allow to cool for 10 minutes.

4. In a separate pot (or deep fryer), add 2″ of oil. Heat to 350′F.

5. Transfer batter to a piping bag, and pipe batter into the hot oil. Fry the batter on one side for a minute, or until golden brown. Flip, and allow the other side to cook as well.

6. Transfer your “beignets” (I added the quotations around this, because.. as you see.. they are NOT beignets) to a cooling rack, and dust with before they completely cool.

If this worked for you, you would have had really cute beignets. I found that the batter for this recipe was way too runny, but instead of adding more flour, I just ended up making a funnel-cake (sort of?) concoction. Next time, I’m trying Paula Deen’s recipe! — Note, she adds 7 cups of flour, as opposed to 1 cup.

Beignets-1, Madalina-0
(You know you’ve failed, when it looks like this)

7 Comments For This Post

  1. Anonymous Says:

    I really like that you posted a failure… if you come to my kitchen, they pretty much all end up like this. What camera do you use? your pictures are awesome

  2. Stan Hansen - Brown Egg Marketing Says:

    Funnel cake is never a failure, only a small win on the way to a bigger success!

  3. Jessica Says:

    I subscribe: your pictures are awesome. I appreciate the fact that you posted a failure too.I wouldn't call it failure, even though any recipe I try ends up in the garbage. I will really appreciate if people will exchange small baking/cooking secrets here.

  4. cookies and cups Says:

    I think this is great…not that is didn't come out like you had hoped, but the fact that you just invented beignet funnel cake! It look really yummy like a trip to the fancy boardwalk ;)

  5. mădălina Says:

    Anon- I thought some people might appreciate the fact that everyone has their kitchen failures… it doesn't always go the way it should… I use a Nikon D3000, a started SLR… I'm still learning

    Stan- I couldn't agree more, but you said it better

    Jessica- maybe, we'll see how things go:)

    cookies and cups- hah judging by the comments, I should of just named it "fancy carnival funnel cakes"… no one would have known it was a Disaster….note the capital D

  6. nom nom nom Says:

    The best (and easiest) recipe for beignets comes from The Joy of Cooking. I made them in high school and had excellent results, and they were very similar (albeit smaller) to the beignets in the French Quarter in New Orleans!

  7. mail15.aspx Says:

    ess has been made by Messi’s father Jorge in his bid to secure his son a new deal.

Leave a Reply