I am a huge sucker for sweets, always have been, always will be. I am also a huge sucker for easy recipes, because, well I’m lazy. If I was in Harry Potter, all of my incantations would definitely involve food.
When I was in pastry school, pate a choux was always one of my favorite things to make because its super easy, super fun and you can make a bunch of stuff with it. So, when I stumbled across a pate a choux beignet recipe during my routine Pinterest perusing, I just knew I had to try it out.
Pate A Choux Beignets
1 cup milk (or water, the milk gives the beignets a more cake-like texture)
1 stick of butter, cut up
2 tablespoons sugar
pinch of salt
1 cup flour
Coconut oil for frying
In a medium sauce pan, bring the milk, butter, sugar and salt to a simmer, just before it begins to boil. Remove from heat and whisk in the flour until it forms a dough (don’t add the flour while the milk mixture is on the heat, otherwise it will clump).
Transfer the dough to the bowl of a stand mixer, fitted with a paddle attachment and mix on low to cool. When there is barely any steam coming off the dough, add the eggs one at a time. The amount of eggs you use depends on how cool the dough is (I used 3). Do not add the eggs all at one time. When you pinch a tiny bit of the dough between your pointer finger and thumb, you want to pull the dough apart and have it resemble soft peaks.
Heat about 2″ of coconut oil to 350 degrees. Make sure not to go over that, otherwise the beignets will burn.
Plop a tablespoon of dough per beignets into the hot oil and fry for 4-5 minutes on each side until done. Depending on the size of you pan, you’ll probably have to do 3-4 batches. Make sure to fry the beignets long enough so you don’t end up with a doughy center.
Original recipe here.