We only went to Cafe' Du Monde once a long time ago, I remembered liking the Beinegets. I tried the mix about a year ago and they were ok, but I used this recipe this morning, oh my, they were good. Thank you for posting this.
That’s awesome, and yeah I’ve heard that about the mix that they’re just OK. I wanted to give you the biggest fluffiest pillow beignets on the Internet. Thanks for watching my friend.
I remeber hearing,"Beignets" in the princess and frog and always wanting to eat them but have never knew they were real..(silly..I know) I am so gonna ask my mom to help me make these! Cant wait!!
I have a tip! I made them and I did a test: some I waited to golden on one side and then turned. With others I kept turning, didnt wait for it to golden completely. The ones I turned once turned out to be higher (more beautiful cause they look fluffy) but they were hollow. The other ones came out perfect, super fluffy. So I recommend doing that (:
haha, sorry I know I can get a little crazy with the video. My background is in video production as well and I can go overboard sometimes. I just want food to be beautiful is all.
Here’s the standard metric measurements for anyone that needs them: 237 water 7g yeast 50g sugar 158g milk 1egg + yolk 14g butter 552g flour Edit: i did have to add a bit of flour extra but other than that they alway come out fine!
These were excellent! I’m from Louisiana, born and raised. Thank you so much for this recipe. There is something so satisfying about making something and it turn out just like the restaurants. I can now make beignets just like Café Du Monde.
We've made this recipe about 6 times now. After experimentation, we've found that 650 grams of flour works well. Also this recipe makes a huge amount! I think this would be enough for 6-8 adults.
I remember Cafe du Monde from once-upon-a-time, a long time ago. There was nothing better than beignets and chicory coffee overlooking the Mississippi...
Finally!!! Thank you! Thank you!! Thank you!!! I've seen many other people here on RU-vid that have tried to recreate beignets from scratch and never come close! I'm from the New Orleans area, have lived here all 40 years of my life and have been to Cafe du Monde more times than I can count. Thank you for pronouncing the name of the city correctly and thank you for staying authentic to the way beignets are truly made!
I learned how to make beignets when i was like 10. In East Africa beignet are like the staple food and we learned how to cook and bake at a very young age. I've grown so used to it that I never measure anything not that I was ever taught to measure them in the first place lol. I just add ingredients until it feels right (as we do with all our cooking lol). So, I always find it so interesting when people are this precise with their recipes and measurements. Also, beignet are the best with a nice up of hot chai or tea (better if it African or Indian chai). You just dip it in there and it soaks up all hat chai goodness. amaizing.
I made these today and they turned out great! I used 520g of AP flour and it was a little wet. Bob’s Red Mill says their AP flour is 136g/cup so I should have started with something closer to 590g instead. I was able to fold more flour in and it worked out. Thanks for sharing the recipe.
Made these yesterday. Scrumptious! We have eaten them at Cafe Du Monde. Wish We were there now. New Orleans is fantastic! Unless you have a big family at home you may want to half the recipe. It makes a ton. Usually my grandson wanders in to help fry but we have to distance right now. I miss my family but we must stay safe until danger is over. Thanks for great recipe. I will subscribe.
@@kalsoom6923 Fahrenheit my friend. If it was in celcius, you would have seen boiling water. P.S - water can only boil to 100 degrees celcius unless superheated
Oh my !!! Let me tell you, I've made these a few times. They are now a family favorite. Great recipe!! Follow each step and they come out soooo amazing! You can not eat just one or two or three lol so soft and so yummy 😋
I made these a few days ago and they were so good. I had to alter the recipe and cook time. Since I used all purpose flour I had to double the flour-7-8 cups before the dough reached the good consistency where it was pulling from the bowl. And since I added more flour I added about 1/3 cup more sugar to the mix. The rise time took longer when I did this. I think it took 4-5 hours to fully rise (honestly I thought I messed up at that point-but it did finally rise when I quit checking on it lol). I put the dough in the fridge after and fried them the next day. It took about 30 seconds on each side to cook. I was so scared they were going to turn out horrible since I had to deviate from this recipe but they were AMAZING. So if anyone is wondering if all purpose flour is ok-its is but you will have to add twice as much or you will get a cake batter consistency.
I am French and Italian - I grew up on French Beignet living in France and this is an awesome recipe. I made them last weekend and they were the best :) This is the best recipe ever!!!
My kids requested beignets. I've only used a boxed mix and was dreading the sticky mess. I'll never go back to that box again! This recipe from scratch was so satisfying to make and eat. I felt accomplished in my efforts. Kids were happy. Mom was happy. Thank you!!!
Hi Chef Bill, my wife is an ardent beignet fan, so when I presented her with a plate full of beignets I made using your recipe, she ended her social (marital) distancing. Thanks so much for an awesome, easy recipe!
OMG, just made these - INCREDIBLE! I was short on my regular all-purpose flour, so used 3 cups all-purpose flour and 1-1/3 cups bread flour. Perfection! Thank you, Chef!
Delicious 🤤 I made these beignets and they came out super fluffy and tasty all my boys ( including my husband) loved them. Thanks for your wonderful recipe.
Lovely. We have a similar snack from the northern part of Nigeria known as "chin chin". They contain the same ingredients except the yeast, commonly baking powder is used. Amazingly they ate also cubes, but smaller bite size ones. Popular party snacks. Small world
Thanks to covid-19, it has sparked an interest for baking in me. I'm trying to expand the list of things I know how to make when I came across your video. Thank you so much for this recipe, I had a lot of fun making it for my family and friends! To you who is reading this, pls take care, stay safe and stay sane! We will get thru this u guys
I made these today and my family loved them!! Although they ruined the traditional powder sugar coating serving and turned them into Mexican churros, coated them with cinnamon sugar instead and filled them up with Mexican homemade cajeta (caramel) SUPER DELICIOUS!
I just made these. 10/10 recommend. I didn’t have a stand mixer so I just use like the whisks that you put in the electric things, and it worked okay. I like how these are super customizable. My parents don’t like it sweet so they don’t add any powdered sugar whereas my siblings can add a lot (when my parents aren’t looking 😂).
During this craziness, I've decided to UP my baking and cooking game. I've started watching random cooking videos and when I see a recipe I have all the ingredients for, I add it to the list to try. I may as well use this time for something good. You can never really learn *too much*, anyway. Thank you for this recipe! We will definitely be trying this! Stay safe and healthy, everyone!
I made these yesterday. It was very easy and soooo good. By 6pm there was nothing left. Pity I can't paste the pic I took. I'm definitely keeping this recipe. Thank you Chef Parisi.
I have never made beignets before and I always have wanted to. I live in indiana and have never eaten a beignet from New Orleans. Here in indiana they are fried rolls. Well I did it and taste better with cinnamon sugar. Yum thank you You made me challenge myself
SSG Squidward - Have you ever been to New Orleans? Because if you haven’t I invite you to come after quarantine has been lifted and see for yourself that it’s definitely not what you have been lead to believe.
NOLA native here... I see a lot of comments comparing these to Cafe Du Monde. I'm sure this recipe is AMAZING as everyone is mentioning but *Cafe Du Monde is not the only, nor the best, beignet place in NOLA.* 🗣🗣🗣🗣 They're more dense and doughy. Morning Call, Cafe Beignet, Loretta's, Antoine's Famous Cakes (AMAZING glazed beignets instead of powdered sugar) New Orleans Coffee & Beignet Co and countless other places who have more of a hollow, light and airy beignets. CDM is good, just making you all aware that there are other places, that aren't famously known, that you might find even better. 🤷🏾♀️ This recipe looks incredible, btw. 👍🏾👌🏾🙌🏾
I just made these. OMG! They were just as good as the ones I had in New Orleans. The hardest part was waiting for the dough to rise. I was so impatient but they turned out perfect! Thank you!
i made these today. they were absolutely delicious. I would just recommend that if your dough is kind of sticky out more flour. takes just like cafe du monde’s beignets
Made these the other day and they were the bomb dot com!!! The dough made so many. I had cooked the whole thing. Gave some away and stored the rest in a plastic container in the fridge. Had 2 a day for like a week and a half lol. Heated them up in the oven at 350°. Was so surprised that they never tasted a day old. Great recipe!!!🤗
This recipe produces fluffy, crispy, authentic beignets. Delicious results and a simple recipe- I’ve tried several other methods and this one is by far the best!
Just tried it today but I substituted AP flour with bread flour and whole milk with evap milk and it turned out to be so good and chewy, this really is the best recipe for beignet, thank you so much for this
Thank you..thank you...thank you... I've made this today. My whole family loves it. Soft and not too sweet. I added another 1/2 cup of flour, maybe because of Malaysia hot & humid weather.
Omg. This is the first time I’ve actually checked the recipe and I just realised how similar they are to our Romanian ‘Gigosi’ recipe. I am soooo making these today. Thank you 🙏
My daughter has begged to make these because of Princess and the Frog, and I just recently came across your video. Thank you for making it easy and fun for us! She loved it.
I’m making these for my family for Easter. No family coming over for dinner because of Covid-19 so a lot less cooking today. This is the second time I made them, I love them.
@@ChefBillyParisi they turned out awesome. My family used to go,to,the circus and get “elephant ears” fried bread with cinnamon and sugar. So I roll these in cinnamon and sugar. Memories! I showed this video to my coworkers too. So easy to make and you present it in a fun way that is easy to understand. Not only what to do, or how to do it, but also why.
Good job baby!!! Your recipe is spot on the butter makes the difference ya heard me..⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜ I make these all the time.. Cottonseed oil can be purchased on Amazon too! The mix is for tourist who dont know better...
I went through Louisiana during a road trip and stopped right outside New Orleans to get beignets and they taste SOOO GOOD ty princess n the frog for introducing me to them 💗
Woah! I love the combo of great, technical cooking and cinematography. Am I watching an art film? A cooking show? WHO KNOWS BUT I LOVE IT! So relaxing! ETA: this is my first time here. I'm so excited to binge the rest of the content 👏
I just made these Beignets, they are so delicious. My daughter forwarded your recipe and it wasn’t hard at all and most of all it was super yummy! . Thanks Chef Parisi!
i cooked this after watching this video and they were amazing! I found that if i followed the time he suggested they turned out as brown as the ones in the video. If oil is really hot, I fried for almost 1 minute on each side for golden brown
I made beignets at the beginning of quarantine... and they were a fail; I was really scared to make them, not only for the fear of failure but the fact that I don’t own a stand mixer, I avoided it for a month, but then I made this recipe and... I am speechless, they are AMAZING! Now I need to go to New Orleans to try them! 🙌🏼🤩
I left fry stuff out of my Corono cooking book cause it will waste too much oil. I plan in a weeks to make xmas cookies and use the roundish cutters to make them corona shaped.
@@jonmacdonald5345 I got Skunks in my back yard but I be Damned if I go and try and collect eggs from them LoL J/K there is a skunk tho in the back yard
I used this for a family activity. My kids were wondering what beignets were after watching The Frog Princess. This recipe was perfect and fun.we loved them.
Absolutely THANK YOU for including the ingredients and measurements in your description! I guess Louisiana has their baguettes and NYC has zeppole. It really is six of one, half dozen of the other. Thanks for a great recipe👍
I grew up eating Café du Monde beignets and now that I live far from my beloved Nawlins, I have to learn to make these. It’s Fat Tuesday this week so think I’ll give it a try. Thanks!
Made these this morning. They were delicious and a big hit with the family! Thanks for the great recipe and video! I’ll definitely be making these again soon. 😊
Hi everyone! I just finished making the dough. At first, it was too liquidy, so I had to add a few extra tablespoons of flour to help it come together. Now it's rising, so hopefully, it comes together well and this helps anyone who needs it!
@@LyNguyen-yq6fr They came out perfect and sooooo delish!! I let them rise way longer than recommended (probably 4-5 hours) because I wasn't quite ready to make them since they were for dessert. Once I was ready, I followed the directions exactly as written and probably got about 2 dozen beignets from it. I made about half traditionally, meaning with just a dusting of powdered sugar once out of the oil. For the rest: I poked a hole with a straw in the side and piped Nutella (hazelnut spread) into the hole and then rolled them in cinnamon sugar. The result was a sweet, decadent dessert that my kids and hubby inahled! (My hubby & I had recently had a similar dessert at a local restaurant, so we wanted to recreate it!). Hope that helps and good luck making them!! 😋
@@LyNguyen-yq6fr I did a little research and it seems that the dough can be kept for up to a week in the refrigerator - it actually improves with age; just punch down when it rises. Dough can also be frozen; cut and roll, or shape doughnuts before freezing.
