Mardi Gras, the lively celebration in the heart of New Orleans, calls for a culinary experience that matches its vibrancy. Elevate your festivities with this exquisite Mardi Gras Beignets recipe from Louisiana Cookin– a symphony of golden-fried perfection filled with a decadent creaminess that will transport you straight to the lively streets of the French Quarter.
Ingredients:
- ½ cup warm water (105°F to 115°F)
- 1½ teaspoons active dry yeast
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- ½ cup boiling water
- ½ cup evaporated milk
- ¼ cup plus 1 teaspoon granulated sugar, divided
- 4¼ cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- Cream Cheese Pastry Cream Filling (recipe follows)
- Milk Glaze (recipe follows)
- Garnish: purple, yellow, and green sparkling sugars
Beignet Directions:
- In a small bowl, stir together warm water, yeast, and 1 teaspoon granulated sugar. Let stand until foamy, about 5 minutes. In the bowl of a stand mixer, beat boiling water, evaporated milk, melted butter, salt, vanilla, and remaining sugar until well combined. Add yeast mixture and egg, beat until combined. Beat in flour until well combined.
- Switch to the dough hook attachment. Beat at medium speed until the dough is smooth and soft, forming a ball at the base of the dough hook, about 6 to 7 minutes. Spray a large bowl with cooking spray. Place dough in the bowl, turning to grease the top. Cover and refrigerate for at least 2 hours or up to overnight.
- In a large Dutch oven, pour oil to a depth of 2 inches and heat over medium heat until a deep-fry thermometer registers 375°F. Divide dough in half. On a floured surface, roll half of the dough into a 13×10-inch rectangle(about ¼ inch thick). Trim edges to create a 12×9-inch rectangle. Cut into 3-inch squares, separating them.
- Place 2 to 3 squares in hot oil; fry until golden brown, about 1 minute per side. Remove from oil and let drain on paper towels. Repeat with remaining dough. Let cool completely.
- Spoon Cream Cheese Pastry Cream Filling into a pastry bag and cut a ¼-inch opening in the tip. Pipe filling into each beignet.
- To make the Milk Glaze, Milk Glaze, whisk together all ingredients in a small bowl until smooth, 2 to 4 minutes. Use immediately. Spoon Milk Glaze over beignets, garnish with sparkling sugars if desired.
Cream Cheese Pastry Cream Filling Directions:
Prepare the luscious cream cheese filling that will elevate your beignets to an unparalleled level of indulgence.
- In a medium bowl, whisk together sugar, cornstarch, and salt until well combined.
- Add egg yolks and ¼ cup milk, whisking until well combined.
- Heat ¾ cup milk in a saucepan until it just begins to boil. Gradually add hot milk to the sugar mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, whisking frequently, until it starts to boil. Continue whisking until thickened, around 2 to 3 minutes.
- Remove from heat, strain through a fine-mesh sieve into a medium heatproof bowl.
- Stir in cream cheese, butter, and vanilla until completely combined.
- Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming.
- Refrigerate until completely cooled, at least 1 hour. Stir before using.
Serve and Enjoy with These Delightful Side Dishes: Fresh Fruit Salad, Mixed Berry Compote, or Whipped Cream and Chocolate Sauce. These Mardi Gras Beignets are a celebration on a plate, a fusion of crispy exterior and creamy indulgence that captures the essence of the lively carnival spirit. Elevate your Mardi Gras festivities with this iconic New Orleans treat and create unforgettable moments with each delightful bite.
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