Yield: Yields 50 to 60 beignets, with a bit of dough leftover.
Demure outside, with a rich surprise inside. A marked contrast between the light, crisp dough and the rich, creamy chocolate is key to the appeal of these pastries. The better the chocolate, the better the beignet. I like Valrhona.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
You can shape and wrap the beignets and freeze them for up to two days on a baking sheet covered with plastic. (Don’t let them tough one another or the dough wrapping may stick and rip later.) Take them from the freezer no more than 30 minutes before cooking; you want the dough to thaw but not get too soft or start rising. Fry them according to the directions in the recipe.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?