♥ Beignets ♥
I discovered Beignets on a trip to New Orleans in 2008. I was going on a National Youth Gathering Trip to help people from the distruction of Hurricane Katrina. On a Sunday morning before we went to church, my youth director thought it would be nice to eat breakbast together. All 32 youth, including myself headed out to Café Du Monde, which is located in Jackson Square.
As a little girl, I never liked any kind of pastry. While I was in New Orleans trying different foods, such as Alligator Soup, I decided to put me disliking of pastries aside and to just try one. After my first bite, I fell in love. Like my parents once said "you don't know you like something till you try it".
The delicous beignets were first introduced in the Mediterranean area of France by Spaniards in the late Middle Ages. In this time period, they were known as deep fried balls of dough as pets de nonne. They are also known as Spanish beignets. The French colonists of the eighteenth century are responsible for introducing these deep fried pastries to New Orleans.The original beignets were fried and sometimes filled with fruit. The beignets aren't like the typical donuts we eat. Today, they are most commonly served as a square piece of fried dough liberally covered with mounds of powdered sugar and occasionally a sprinkle of cinnamon. When served hot, they are absolutely perfection, especially when served with cafe au lait or chocolate milk.
Beignets Recipe
*makes about 32 beignets
Ingredients
1 cup water
4 oz unsalted butter
1/4 teaspoon salt
1 teaspoon sugar
1 cup, plus 2 tablspoons sifted all-purpose flour
4 large eggs
1 teaspoon vanilla
vegetable shortening, for deep frying
confectioner's sugar
In a small saucepan combine the water, butter, granulated sugar, and salt and bring the mixture to a rapid boil. Remove the pan from heat and add the flour all at once, stirring vigorously. Cook the paste over low heat, beatin briskly, until the ingredients are thoroughly combined and the dough cleanly leaves the sides of the pain and forms a ball. Remove the pan from the heat. Add the eggs, 1 at a time, beating well after each addition. By hand or with an electric mixer set at medium speed, beat the paste until it is smooth and glossy. Stir in the vanilla.
In a deep fryer, heat 3 inches shortening 370 degrees F. drop the dough by teaspoonfuls into the shortening, and fry the beignets in bathes, turning them, until golden brown (about 3 minutes). With a slotted spoon, remove to paper
towels to drain. Sprinkle the beignets with the confectioners' sugar and serve the hot.
As a little girl, I never liked any kind of pastry. While I was in New Orleans trying different foods, such as Alligator Soup, I decided to put me disliking of pastries aside and to just try one. After my first bite, I fell in love. Like my parents once said "you don't know you like something till you try it".
The delicous beignets were first introduced in the Mediterranean area of France by Spaniards in the late Middle Ages. In this time period, they were known as deep fried balls of dough as pets de nonne. They are also known as Spanish beignets. The French colonists of the eighteenth century are responsible for introducing these deep fried pastries to New Orleans.The original beignets were fried and sometimes filled with fruit. The beignets aren't like the typical donuts we eat. Today, they are most commonly served as a square piece of fried dough liberally covered with mounds of powdered sugar and occasionally a sprinkle of cinnamon. When served hot, they are absolutely perfection, especially when served with cafe au lait or chocolate milk.
Beignets Recipe
*makes about 32 beignets
Ingredients
1 cup water
4 oz unsalted butter
1/4 teaspoon salt
1 teaspoon sugar
1 cup, plus 2 tablspoons sifted all-purpose flour
4 large eggs
1 teaspoon vanilla
vegetable shortening, for deep frying
confectioner's sugar
In a small saucepan combine the water, butter, granulated sugar, and salt and bring the mixture to a rapid boil. Remove the pan from heat and add the flour all at once, stirring vigorously. Cook the paste over low heat, beatin briskly, until the ingredients are thoroughly combined and the dough cleanly leaves the sides of the pain and forms a ball. Remove the pan from the heat. Add the eggs, 1 at a time, beating well after each addition. By hand or with an electric mixer set at medium speed, beat the paste until it is smooth and glossy. Stir in the vanilla.
In a deep fryer, heat 3 inches shortening 370 degrees F. drop the dough by teaspoonfuls into the shortening, and fry the beignets in bathes, turning them, until golden brown (about 3 minutes). With a slotted spoon, remove to paper
towels to drain. Sprinkle the beignets with the confectioners' sugar and serve the hot.