Faux French Chocolate Beignets
Here is how to make Faux French Beignets. This is a quick and easy way to make chocolate beignets, using ordinary ingredients from your kitchen, and you dont need to be a French pastry chef to make these I found out how to make these by watching a TV show Chefs of the Bluegrass, which had a segment featuring Furlongs, an upscale restaurant in Lexington, Kentucky. The theme of the restaurant is thoroughbred racing, but the style of food is Cajun. This is a great place to find wonderful jambalaya or etoufee The owner and the chef are both from the New Orleans area, and they offered this quick recipe for beignets on the Chefs of the Bluegrass show, and I wanted to pass it along to you
Here is how to make Faux French Beignets. This is a quick and easy way to make chocolate beignets, using ordinary ingredients from your kitchen, and you dont need to be a French pastry chef to make these I found out how to make these by watching a TV show Chefs of the Bluegrass, which had a segment featuring Furlongs, an upscale restaurant in Lexington, Kentucky. The theme of the restaurant is thoroughbred racing, but the style of food is Cajun. This is a great place to find wonderful jambalaya or etoufee The owner and the chef are both from the New Orleans area, and they offered this quick recipe for beignets on the Chefs of the Bluegrass show, and I wanted to pass it along to you
- Carbohydrate 34.1385354953848 g
- Cholesterol 0 mg
- Fat 14.5683345584483 g
- Fiber 2.75355486895799 g
- Protein 1.96015767164209 g
- Saturated Fat 8.38000385024008 g
- Serving Size 1 1 Serving (52g)
- Sodium 5.18082961620549 mg
- Sugar 31.3849806264268 g
- Trans Fat 0.642584478818824 g
- Calories 247 calories
Step-by-step
- Remove regrigerated biscuits from their can.
- Individually, stretch each biscuit into a circle of dough.
- Place a few chocolate chips on the dough.
- Fold the dough in half, enclosing the chocolate chips.
- Use your fingers to pinch the edges together, so that you have a crescent of dough that completely encloses the chocolate chips.
- Make sure there are not holes in the dough or gaps in the edges.
- Meanwhile, heat about 1 inch of peanut oil in a heavy pot to 350 degrees.
- When the oil is hot enough, carefully place a chocolate-filled crescent into the hot oil.
- The dough of the crescent should sizzle.
- The beignet will cook very quickly.
- When it is brown on the bottom, let it roll over in the oil to brown the other side.
- When brown on both sides, remove from oil, and place on paper toweling to drain.
- Quickly roll the beignet in a container of confectioner's sugar to coat all over.
- The beignet is ready to eat!
- You may do several at a time and place them on a nice serving plate.
- They are excellent when served warm, but still great after they have cooled.
- Enjoy!!!
Attempting to fry stuffed pastries frequently results in catastrophic blowouts where expanding internal steam forces melted filling straight into the frying medium. Achieving structural integrity requires sealing the dough edges firmly with fingertip pressure while ensuring zero microscopic gaps remain along the crescent seam. Peanut oil serves as an optimal frying medium here due to its high smoke point near 450 degrees Fahrenheit, which easily accommodates the required 350-degree frying temperature without breaking down into acrid compounds. Maintaining this thermal consistency prevents the exterior from scorching before the internal chocolate chips have fully liquefied. As the dough hits the hot oil, moisture within the leavened layers instantly vaporizes to create characteristic internal pockets of air, mimicking traditional choux pastry without requiring stove-top panades or egg incorporation. Turning the pastries halfway through the one-to-two-minute cooking window guarantees even pigmentation and prevents localized burning on the bottom surface. Extracting the fried dough onto absorbent paper towels removes excess surface grease before the final heavy dusting of confectioner sugar adheres to the hot exterior layer. While New Orleans style yeast doughs and French choux pastries possess deep historical roots tied to European pastry craft and colonial trade routes, this quick adaptation utilizes modern convenience products to achieve surprisingly similar textural contrasts between crisp exterior and tender crumb. Consuming these treats immediately while internal temperatures remain elevated ensures the chocolate stays fluid and the crust retains its maximum crunch before humidity softens the powdered sugar coating.
