RCI-BR.007.0017.001

Beignets Soufflés

Beignets Soufflés from the Recidemia collection

Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate

Ingredients

  • th of a litre (⅔ cup) of water
    ⅛ unit
  • 1 pinch
  • .5 grams (¼ oz) of powdered sugar
    7 unit
  • 50 grams
  • 62½ grams
  • 2 unit
  • a frying pan or frying appliance with palm or peanut oil if available. Otherwise
    use vegetable oil. The oil temperature should be around 150°C (302°F).
    1 unit
  • of fine sugar
    2 tablespoons

Method

1
Combine water, salt, powdered sugar, and butter in a saucepan over medium heat, stirring until the butter melts and the mixture comes to a boil.
2
Remove from heat and stir in the flour until the mixture forms a smooth paste with no lumps.
3
Allow the paste to cool slightly, then beat in one egg at a time, stirring vigorously after each addition until fully incorporated.
4
Heat palm or peanut oil (or vegetable oil) in a deep frying pan to 150°C (302°F), checking the temperature with a thermometer.
5 minutes
5
Using two wet spoons, gently scoop and drop teaspoon-sized portions of the choux paste into the hot oil, frying 4–6 pieces at a time to avoid crowding.
3 minutes
6
Fry the beignets for 2–3 minutes on the first side until they puff up and turn golden brown, then flip carefully.
3 minutes
7
Continue frying for another 2–3 minutes on the second side until uniformly golden and crispy throughout.
3 minutes
8
Transfer the fried beignets to a paper towel-lined plate with a slotted spoon to drain excess oil.
2 minutes
9
While still warm, toss the beignets in fine sugar until evenly coated, or dust lightly if preferred.
10
Serve the beignets soufflés warm, preferably within a few minutes of frying for the best texture.

What Makes This Variant Distinct

  • Original variant

Cuisines