Top 5 Must Have Creole French Beignet Desserts
Beignets are mouth watering Creole French desserts made from sweetened dough. Interestingly, beignets taste similar to doughnuts and serve as a delicious pastry. Beignets were introduced in Louisiana during the 18th century and have remained an important part of the Creole French cuisine. It’s evident that beignets are one of Louisiana Creole French favorite desserts and pastries. Sprinkled with powdered sugar and stuffed with various fillings including crawfish, chocolate, or even vegan; Beignets are addictive pastries booming with Creole French culture. Paired with Cafe Au Lait, a French coffee, indulging in beignets is a must. Here are the top 5 must have Creole French Beignet Desserts.
Creole French Beignet Desserts #5 – Sweet Potato Beignets
Imagine sinking your teeth into delicious sweet dough with the flavor of sweet potatoes. Sounds good? Well, Sweet Potato Beignets are on the top 5 must have Creole French beignets. Restaurant such as SOBOU serves up sweet potato beignets amongst other Creole French tantalizing foods.
- 1 medium sweet potato, peeled and chopped
- 1/2 small butternut squash, peeled, seeded and chopped
- 3 cinnamon sticks
- 1 teaspoon anise seeds
- 1 teaspoon active dry yeast
- Pinch of kosher salt
- 2 cups all-purpose flour
- 1/2 cup turbinado sugar
- 1/4 cup molasses
- 1 3-inch strip orange zest
- 1/2 teaspoon fresh lemon juice
- Vegetable oil, for frying
Cooking directions can be located on the Food Network website.
Creole French Beignet Desserts #4 – Vegan Beignets
Many people choose to vegan based diet. Those that don’t partake in veganism which is the lack of indulgence in animal based products may think vegan foods are limited. However, for all those vegans out there, a vegan beignet does exist.
Here are the ingredients to the perfect vegan beignet.
- 1 packet active dry yeast
- 1 1/2 cups warm water (110°F)
- 1/2 cup granulated vegan sugar
- 1 tsp salt
- 3 tsp Ener-G Egg Replacer mixed with 4 Tbsp water (this is the equivalent of 2 eggs)
- 1 cup coconut milk
- 7 cups all-purpose flour
- 1/4 cup coconut oil (extra virgin or refined –- either way it should be solid)
- 1 quart vegetable oil for frying
- 1/4 cup confectioners sugar (if you are concerned about bone char, make your own vegan powdered sugar
Cooking directions can be located at KQED.
Creole French Beignet Desserts #3 – Chocolate Nutella Beignets
Ready for a sweetened dose of hazelnut? Then, Nutella filled beignets are the perfect pastries to get your taste buds going.
- 3/4 cup lukewarm water
- 1 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1 egg
- 1/2 tsp salt
- 1/2 cup milk
- 2 tbsp butter, melted
- 3 1/2 cups bread flour
- oil for frying
- 1 cup Nutella (or jam- or any kind of filling you fancy)
- powdered sugar for dusting
Cooking directions can be located Hot Chocolate Hits website.
#2 – Crawfish Beignets
A Louisiana and personal favorite, the crawfish beignets have all the right spices such as cayenne pepper to land itself at the number two spot on the top 5 must have.
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1/2 teaspoon ground ginger
- 1 teaspoon cayenne pepper
- 1/4 to 1/2 teaspoon salt
- 1 lemon, zested
- 2 cloves garlic, finely chopped or minced
- 1 1/2 cups cooked and chopped crawfish tails
- 3 tablespoons chopped Italian parsley leaves
- 3 dashes hot sauce (recommended: Louisiana, Tabasco or your favorite)
- 1 to 1 1/2 cups water or shrimp/seafood stock
- Canola or peanut oil
Cooking direction can be located at Food Network.
#1 – Classic Plain Beignets
Foodies can never go wrong with the classic plain beignets. This beignet is a Creole French favorite and can be ordered at local restaurants in New Orleans, Louisiana such as Cafe Du Monde, and Cafe Beignet. Classic Plain Beignets are sold in restaurants/cafes across the world signifying this delicious pastry and the top must have on our list.
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup evaporated milk
- 1/2 cup canola oil
- 1/4 cup sugar
- 1 large egg
- 4-1/2 cups self-rising flour
- Oil for deep-fat frying
- Confectioners’ sugar
Cooking directions can be found at Taste of Home website.