French Pate Choux Beignets
Recipe: #9243
April 25, 2013
Categories: Breads, Breakfast, Strawberry, French, Brunch, Fathers Day, Game/Sports Day, Deep Fry, Quick Breads, Flour, more
"Adapted from a recipe by Pillsbury."
Original is 60 servings
Ingredients
Nutritional
- Serving Size: 1 (15.1 g)
- Calories 33.7
- Total Fat - 2.1 g
- Saturated Fat - 0.4 g
- Cholesterol - 17.6 mg
- Sodium - 38.9 mg
- Total Carbohydrate - 2.7 g
- Dietary Fiber - 0.3 g
- Sugars - 1.2 g
- Protein - 1.3 g
- Calcium - 7.3 mg
- Iron - 0.2 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a small mixing bowl, stir together the flour, sugar and salt.
Step 2
Place water and butter in a saucepan and bring to a boil.
Step 3
Add all of the flour mixture in the bowl, stirring briskly (it will come together like a ball); remove pan from heat.
Step 4
Using a large whisk, blend in eggs one at a time, until mixture is smooth and whites are well incorporated.
Step 5
Add the lemon zest and stir to blend.
Step 6
Heat enough oil to deep fry to a temp of 375F (at least several inches).
Step 7
Drop batter mixture by rounded teaspoonfuls into hot oil and cook 5-7 minutes, frequently turning beignets with chopsticks to cook all sides, and frying until nicely golden.
Step 8
Drain beignets on paper towels.
Step 9
When cool, dust with powdered sugar (if you dust them while they are too warm, the sugar will melt and get damp).
Step 10
Heat jam until melted using a small saucepan or microwave, stirring occasionally as it melts.
Step 11
Serve beignets with melted strawberry jam as a dipping sauce.
Tips
No special items needed.
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