PERFECT PILLOWY BEIGNETS RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON

Published 2023-10-05
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PERFECT PILLOWY BEIGNETS RECIPE WITH CLAIRE SAFFITZ | DESSERT PERSON
It’s faith-restoring when a food item (or anything, for that matter) lives up to the great hype surrounding it, so it was an affirming experience when I had my first beignets at Café Du Monde in New Orleans several years ago. Beignets are squares of fried dough similar to donuts, and even with high expectations, I found the chewiness and lightness of the ones at Café Du Monde miraculous. I have wanted to re-create something similar ever since, and this is my attempt. Though it’s the only yeasted recipe in the book, these beignets are straightforward to make and, deep-frying aside, hard to mess up because they shouldn’t look too uniform or neat. Like the ones at Café Du Monde, my beignets start with a wet dough (one of the keys to the large interior holes) and emerge from the fryer as airy pillows. When I say to generously coat them in confectioners’ sugar, I mean generously, and serve with a cup of coffee.

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Dutch Oven - madein.cc/1023-claire-dutchoven
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#clairesaffitz #beignets #dessert

MAKES 35 TO 40 BEIGNETS

Ingredients:
3 3⁄4 cups all-purpose flour
(17.8 oz / 506g), preferably a high-protein brand such as King Arthur, plus more for rolling
1⁄4 cup rye or whole wheat flour (1.2 oz / 34g)
1⁄2 cup granulated sugar (3.5 oz / 100g)
2 3⁄4 teaspoons Diamond Crystal kosher salt or 1 1⁄2 teaspoons Morton kosher salt
1 teaspoon baking powder 1 teaspoon active dry yeast
1⁄2 cup whole milk (4.2 oz / 120g), at room temperature
2 large eggs (3.5 oz / 100g), beaten, at room temperature
6 cups neutral oil (2.9 lb / 1.3kg), such as peanut, for deep-frying
Confectioners' sugar, for serving

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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Assistant Editor: Asher Rogers
Theme Song: Michael Guggino

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwa

All Comments (21)
  • @davidcabby7620
    I don't understand how Netflix hasn't picked this up as a full blown series. Even the cartoon intro as an animated kids version too.
  • @user-mk1ye7qx3d
    I love that Claire is always shocked by her recipes even tho she’s the one who developed and wrote them
  • I make beignets for my wife sometimes. She has been to Cafe du Mond and claims mine are better. Use bread flour, 10% rye, and 10% potato starch. Outside will be crisp, inside nutty and fluffy. The king Arthur recipe i started with also includes a little butter in the dough. Leave out the baking powder, but put a little vanilla in the dough. And get a Danish dough whisk. I thought they were frippery, but the first time i tried it I was a convert.
  • Watching with my cat Puff and she knew she was being addressed. Claire: You're gonna immediately see them puff. Puff: Yes, I see them.
  • @AmarEnergy
    My favorite perennial Claireism "Probably my bowl is too small." 😄 Can't wait to make these!
  • @michaelcadle1
    I have been making these for over 30 years. Got the recipe from the New Orleans Womens Junior League. A fun twist is putting out a whipped cream charger to fill them right before eating them or, in the summer, piping peach-laced whipped cream into them and adding a chocolate ganache drizzle over the top. For Christmas morning, we add blackberries and some twigs of rosemary to make it look like a snow-capped mountain. Love your way with food Claire.
  • @tracekerr7097
    Claire: the size doesn’t matter. Also Claire: has a ruler 😂
  • I’ve been craving beignets so bad these past two weeks. This video is a gift can’t even begin to explain how happy I am right now without sounding dramatic
  • @JenniferJadeKerr
    I was in New Orleans in 2009 and remember my stop at Cafe Du Monde so fondly! So much powdered sugar everywhere that my shoes stuck to the floor as I walked. When you said don't exhale I thought, "Don't inhale either, the sugar will go right down your throat!" And then it happened. Proceed with caution, friends, but so worth it! Can't wait to make these.
  • @CSaffitz
    Quick question, what's your favorite dessert of all time? Reply below.
  • @aubreycooper1537
    me and my partner went to new Orleans in April, it was a bucket list thing of mine that i never thought i would get to do. Unfortunatly my father passed away, and left me some life insurance money so we went down for a week, first time flying on a plane, first time being outside the state lines of Tennessee and it was absalutly amazing, the food was delicious, the culture the buildings everything was just sublime, i want to go again
  • @qqLela
    I've been loving your most recent recent video series when you were doing oysters and foraging. You mentioned enjoying the natural approach to using ingredients in your surroundings , would love to see more series that has to do with foraging. In Norway (and much of northern Scandinavia) we forage cloudberries (Known as Multe) during fall and its often conserved as a jam to be eaten later on in the year. A traditional recipe known as Multekrem (Cloudberry cream) is served together with whipped cream and sugar, commonly served with "krumkake", another traditional norwegian recipe, its a thin delicate waffle cookie in a conical shape. Often the multekrem is served inside the waffle cookie.
  • @nibblit
    I learn so much from you. Grateful! 🙏🏻
  • @user-pt6nk1cv4z
    Always heard these were difficult to make. Thanks for helping and your easy instructions
  • @ryanloony05
    I been watching your videos of all my fav desserts and baked goods and I LOVE how you give the little details and explain why youre doing extra steps and what happens if you do wrong etc ! I learn a lot you are very informative
  • I love the eyes on the beneigt that escaped! This recipe was long overdue and I look forward to trying it out.
  • @dianehamstra4333
    I love watching everyone of your episodes. So informative and interesting. Also, I had a dearly loved uncle named Harris. I’ve never known anyone else with that name. Makes me smile just to hear it. Thanks for sharing your talent with us.
  • @hannahgongora598
    Loved your explanations in this video I feel like you actually want us to gain your knowledge and I appreciate that
  • @bonngirl
    I enjoyed this so much. Any questions I had you answered. You are very enjoyable to watch!