How to Make Beignets with Pate a Choux- Baker Bettie


  • powdered sugar for topping
  • oil for frying (canola, vegetable)
  • 4 large eggs
  • 1 cup all-purpose flour (4.5 oz, 127 grams)
  • 2 TBSP granulated sugar (0.8 oz, 24 grams)
  • large pinch kosher salt
  • 1 stick unsalted butter, cut into pieces (½ cup, 4 oz, 113 grams)
  • + 1 more ingredients
    • 1 cup water (8 fl oz, 240 ml)

Place water, butter, sugar, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil. Reduce heat to medium. Add flour into the mixture all at once while stirring quickly. Continue to stir and cook off the moisture in the dough until it pulls away...

View full recipe at SpringPad


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