Bienvenue to an authentic French culinary experience, where we dive into the art of making Giselle's traditional beignes! This recipe, showcased by Alexie Gauthier, will guide you through the process of creating these fluffy, golden treats that are perfect for any occasion. Whether you're a seasoned baker or trying your hand at beignet-making for the first time, this recipe promises mouth-watering results that celebrate the joyous spirit of baking. Let’s get started!
Ingredients:
- 3 Eggs
- 1 1/2 cups Sugar
- 4 teaspoons Baking Powder
- Flour (quantity not specified in the provided text)
- A pinch of Salt
- 1 cup Milk
- 1/2 cup Melted Butter
- Vanilla Extract (quantity not specified in the provided text)
- Cooking Oil for Frying
- Confectioners' Sugar for dusting (optional)
---
Prep Time: 24-48 hours for chilling dough
Cook Time: Varies until golden brown
Total Time: 24-48 hours plus cooking time
Equipment: Stand mixer, rolling pin, doughnut cutter, parchment-lined baking sheets, large heavy pot or industrial fryer for frying, candy thermometer
Instructions:
1. Begin by cracking 3 eggs into the bowl of your stand mixer.
2. Add 1 1/2 cups of sugar and mix these together until well combined.
3. In a separate bowl, whisk together your flour, 4 teaspoons of baking powder, and a pinch of salt. Reserve this dry mixture.
4. Slowly pour 1 cup of milk into the egg mixture while the mixer is running.
5. Lower the mixing speed and carefully add half of the dry mixture to the wet ingredients. Once incorporated, add the second half.
6. With the mixer still on, drizzle in the melted butter and vanilla extract. Mix until evenly combined.
7. Allow the dough to chill thoroughly, either for 24 or a preferable 48 hours, which will allow the dough to rise and cool.
8. After the resting period, flour your work surface and roll out the dough evenly with a rolling pin.
9. Utilize a doughnut cutter to cut out beignet shapes, maximizing the use of the dough.
10. Transfer the cut beignets onto parchment-lined baking sheets.
11. Heat the oil in a large heavy pot or an industrial fryer (set up outside to avoid indoor odors) to a temperature of at least 180°C (356°F). Use a candy thermometer to monitor the temperature.
12. Carefully place about 5 beignets at a time into the hot oil, being close to the surface to avoid splashing.
13. Once the beignets float and turn golden brown around the edges, flip them with a metal tongs. The cooking time varies, with no set minutes; judge by the golden color.
14. When cooked through and golden all over, remove the beignets and let them drain on a rack or paper towels.
15. Dust with confectioners' sugar, if desired, and serve warm.
Cooking Tips:
- Ensure your dough is cold before frying; this helps the beignets puff up and not absorb too much oil.
- Work in batches to avoid overcrowding the fryer, which can cause temperature drops and lead to greasy beignets.
- Always be cautious when working with hot oil to prevent splatters and burns.
Servings: The recipe does not specify the amount of flour or the total yield, so the number of servings will vary.
This delicious recipe brought to you by Alexie Gauthier. Check out the full video and more on their YouTube channel https://www.youtube.com/@AlexieGauthier
#beignets #frenchcuisine #baking #traditionalrecipe #delicious #homemade #dessert #yum #chefrecipe #alexiegauthier #chatgpt