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Tiny croissant-shaped beignets take two classic pastries and mash them together for a wild treat that looks fancy and tastes incredible. You get buttery layers inside a crispy shell, and the frying transforms them into puffy clouds. Roll them in cinnamon sugar and shove a bunch of chocolate spread inside for serious plushiness. They’re way more fun than regular beignets—totally worth the time if you want to wow your friends at brunch or mark something special.
Spotted these on a foodie trip through France and got hooked. After a few kitchen fails, now they’re my go-to for family brunches. Even my mom, who’s not much for sweets, begged for them at her birthday. Fancy-pants pastry fans have asked how to make them after just one bite at my place.
Must-Have Ingredients
- Powdered sugar: Makes the outside look fancy and adds that sweet finish
- Cinnamon sugar: Brings a warm hit and a tasty texture after frying
- Chocolate spread: Goopy filling that pairs perfectly with the pastry
- Vegetable oil: Can handle high heat so your frying game is on point
- Optional rum: Just a splash for extra flavor depth if you like
- Unsalted butter: Gets worked into the dough so everything stays flaky and tasty
- Eggs: Adds richness, plus that golden hint of color
- Bread flour: Gives you the structure—you want a little chew
- Active dry yeast: This stuff makes the dough rise up light and tall
Easy-To-Follow Steps
- Add the Yummy Finishing Touches:
- While they’re still hot, tumble beignets in cinnamon sugar. Cut a little slit on the bottom, get your piping bag, and squeeze chocolate spread right in there.
- Fry Until Golden:
- Heat up your oil to 175°C. Drop in some beignets—don't crowd the pan—and fry them for roughly three minutes a side. As they turn golden, pull them out and lay them on paper towel to soak up the extra oil.
- Let Them Rise Again:
- Drape a damp towel over the shaped beignets and leave for about an hour and a half so they get crazy puffy. This is how you lock in the crispiness but keep the inside soft.
- Shape With Care:
- Roll out the cold dough into a big rectangle (think 20x60 cm). Slice into sixteen triangles and roll each up from wide to skinny end so you get that croissant spiral. Move them to a flour-dusted tray.
- Proof the Dough:
- Slick a bowl with oil, pop the kneaded dough in, cover with cling wrap, and let it poof up for an hour somewhere warm. Chill for half an hour so you can shape it easily after.
- Mix Your Dough:
- Chuck flour, eggs, salt, and your bubbly yeast mix into a stand mixer with the dough hook. Run it slow until the mess comes together, then let it knead for 6–8 minutes till it’s smooth. Work in the soft butter bit by bit till it’s nicely mixed.
- Wake Up Your Yeast:
- Mix lukewarm milk and water (keep it between 30°C and 35°C) and sprinkle in yeast and sugar. Stir and chill for 10 minutes—if it’s foamy up top, you’re good to go.
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Messing around with the dough, I realized just a bit of rum kinda takes these up a notch. One neighbor thought only bakeries could pull these off and now pesters me for them every holiday. The best was my nephew: after his first bite, he told me they beat birthday cake, hands down.
Tasty Ways to Serve
Line your beignets up on a snazzy serving plate and dust on extra powdered sugar. Pile on some berries on the side—they cut the richness. These are killer next to a strong coffee or espresso. For a special treat, dunk in warm chocolate sauce and give everyone a scoop of vanilla ice cream.
Fun Flavor Swaps
Try swapping the chocolate for homemade vanilla cream for a throwback feel. Or spoon in fruit marmalade like raspberry for something tangy. Adults will love a hint of orange liqueur in the chocolate filling. For the sugar coating, stir in cardamom, nutmeg, or pumpkin spice if you’re feeling festive.
Time-Saving Tricks
Do the first rise in the fridge overnight—lets the dough get tastier and gives you more time. Prep your spiced sugar and fillings before frying to make things smoother later. If you want them fast, use a good store-bought croissant dough. It’s not exactly the same, but still good in a pinch.
Helpful Hacks
Don’t yank or stretch when you roll the triangles tight—just a gentle spiral. Keep an eye on oil temperature, tweaking it each batch, and don’t crowd your pot. When you fill them, stick the piping tip right in and pull out slowly so the goodness goes everywhere inside.
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What’s special here is how these croissant beignets use some basic stuff and a bit of time to work up layers that are just… next level. Making them takes work, yeah, but every buttery flake is worth it. For me, it’s a cool link to the classic pastries of France—and I love switching things up with my own twists. The best part is watching everyone bite in and get that warm gush of chocolate. Whether you’re celebrating or just making Saturday morning awesome, these are the kind of thing everyone remembers.
Frequently Asked Questions
- → Could I use the croissant dough they sell at the store?
- Yeah, those tubes of croissant dough work in a pinch. Just know homemade dough's richer and more flavorful.
- → Why cover the beignets while frying?
- Popping on a lid keeps the steam in and gets the beignets to puff up evenly as they cook.
- → What's good besides chocolate for filling?
- You could use Nutella, jam, pastry cream, or even dulce de leche. Go wild with your favorites.
- → Can I prep the dough in advance?
- For sure. Stash the dough in the fridge right after the first rise. It'll keep up to a day before you finish shaping and rising.
- → How can I check my frying oil’s heat?
- A cooking thermometer is best. If not, just toss in a dough scrap. It should fizz and float up without going brown right off the bat.