Beignets are a dessert made with choux pastry and a filling, often topped with chocolate or caramel sauce. The recipe for choux pastry is simple and versatile, and can be used to make a variety of desserts. Cream puffs are a type of choux pastry that can be filled with sweet or savory ingredients. To make choux pastry, mix dry ingredients, heat water and butter, add dry ingredients to form a dough, cool, add beaten eggs, spoon onto a baking sheet, and bake. Once cooled, fill with ingredients or cream and enjoy.
A beignet is a dessert made with choux pastry and a filling such as whipped cream, custard, or ice cream. The light, airy pastry dough pairs with the heavier dairy product to create a rich, thick, flavorful dessert that is often topped with chocolate or caramel sauce. The recipe for choux pastry is relatively simple and serves as the basis for a variety of desserts including profiteroles, cream puffs, and cream puffs. Once the basic puff pastry has been mastered, cooks can experiment with a variety of puff pastry fillings and sauces.
Cream puff pastry is a unique type of puff pastry, because it is baked before cooking to form a thick pastry. It also has a high water content, which causes the pasta to burn as it cooks, causing it to puff up dramatically. The beignet features large, airy pockets enclosed by thin layers of dough when done well. While many consumers associate cream puffs with desserts, cooks can also make savory fillings and use cream puffs as appetizers.
To make the choux pastry, sift together 1/2 cup each of the flour and sugar along with a quarter teaspoon of salt. Set these dry ingredients aside and heat 1/2 cup water and 1/4 cup butter in a heavy saucepan until bubbly. Remove from the heat and add the dry ingredients to form a thick dough that will begin to pull away from the sides of the saucepan. Transfer the dough ball to a bowl and stir to cool slightly. Slowly add two beaten eggs to the mixture, stirring until the choux has the consistency of a thick paste. Spoon blobs of dough onto a parchment paper-lined baking sheet and bake at 400 degrees Fahrenheit (205 degrees Celsius) for 15 minutes. Reduce the heat to 350 degrees Fahrenheit (177 degrees Celsius) and cook for another half hour, until the pastry puffs up and is a rich golden brown.
Turn off the heat, but let the pastries cool in the oven. It’s generally a good idea to take one out and open it to make sure the dough isn’t raw in the middle, as the dough will collapse in this case. Once the pastries have cooled, you can make them into cream puffs by cutting them in half and filling them with ingredients or injecting cream. The sweet pastry goes very well with a more savory sauce such as raspberry coulis or a dark chocolate sauce. If not being eaten immediately, the beignets can be refrigerated up to a day before using.
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