Why Make This Recipe
Hazelnut Cream Beignets are delightful treats that bring a unique twist to the classic French pastry. They are light, fluffy, and filled with rich hazelnut cream that is both sweet and nutty. This recipe is perfect for any occasion, be it a weekend brunch, a simple dessert after dinner, or even a special celebration. Making these beignets at home allows you to customize the filling to suit your tastes. Plus, they make for a delicious treat to share with family and friends.
How to Make Hazelnut Cream Beignets
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup water
- 1/4 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup hazelnut cream or Nutella
- Oil for frying (about 2 cups)
- Powdered sugar for dusting
Directions:
Make the Dough: In a medium-sized bowl, whisk together the all-purpose flour, sugar, and salt. Set it aside. In a saucepan over medium heat, combine the water, milk, and melted butter. Stir until the mixture comes to a gentle boil.
Combine Mixtures: Once the liquid is boiling, remove it from the heat. Quickly pour the flour mixture into the saucepan, stirring vigorously with a wooden spoon until the dough forms and pulls away from the sides of the pan. It should come together into a ball.
Cool the Dough: Let the dough cool for about 5-10 minutes. This allows it to cool down enough that you can add the eggs without cooking them.
Add the Eggs: Once the dough has cooled slightly, add the eggs one at a time, mixing well after each addition. The dough should be glossy and smooth. If it feels too thick, you can add a tablespoon of water to loosen it up slightly.
Prepare to Fry: Heat oil in a deep pan or heavy pot over medium heat. You will know it’s ready when a small piece of dough dropped in sizzles and rises to the top.
Form Beignets: Use a tablespoon or a piping bag to drop balls of dough into the hot oil. Be careful not to overcrowd the pan; fry in batches if needed. Fry the beignets for about 3-5 minutes on each side until they turn golden brown.
Drain Excess Oil: Once cooked, use a slotted spoon to remove the beignets from the oil and place them on paper towels to drain any excess oil.
Fill with Hazelnut Cream: Allow the beignets to cool slightly before filling. Use a pastry bag to pipe the hazelnut cream into the center of each beignet.
Dust with Powdered Sugar: Finally, dust the filled beignets with powdered sugar just before serving.
How to Serve Hazelnut Cream Beignets
Hazelnut Cream Beignets can be served warm or at room temperature. They are best enjoyed fresh but can also please guests during a brunch or as a sweet snack for tea. You can present them on a large platter, sprinkled with powdered sugar for that bakery-style touch. Pair them with coffee, hot chocolate, or a dessert wine for an enhanced experience. These treats are perfect for sharing, making them an excellent addition to any gathering.
How to Store Hazelnut Cream Beignets
If you have leftover beignets, store them in an airtight container at room temperature for up to 2 days. Make sure they cool completely before sealing them in the container to prevent moisture buildup. If you want to keep them for a longer period, consider freezing them. Wrap each beignet in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to a month. To enjoy them again, simply thaw them at room temperature, and reheat in an oven for a few minutes for that freshly-fried taste.
Tips to Make Hazelnut Cream Beignets
Temperature of Oil: Make sure your oil is at the right temperature before frying. If the oil is too cool, the beignets will absorb too much oil. If it’s too hot, they will burn before cooking through. A good test is to drop a small amount of dough in the oil; it should sizzle and rise to the top.
Filling Variations: While hazelnut cream is delicious, you can also try filling the beignets with other fillings like chocolate ganache, vanilla pastry cream, or even fruit preserves.
Avoid Overmixing: Once you add the eggs, mix just until combined. Overmixing can make the beignets dense instead of fluffy.
Variation
If you want to change things up a bit, consider adding spices or flavorings to the dough. A teaspoon of vanilla extract can add a lovely aroma. You could also experiment with citrus zest, like lemon or orange, for a fresh twist. Additionally, you can incorporate chopped nuts into the filling for added texture.
FAQs
1. Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and store it in the fridge for a few hours. Just make sure to let it come to room temperature before frying.
2. Can beignets be baked instead of fried?
Baking beignets is possible, but they won’t have the same texture as traditional fried beignets. To bake them, shape the dough into rounds and place them on a baking sheet. Brush them lightly with butter and bake in a preheated oven at 375°F (190°C) for about 15-20 minutes.
3. What kind of oil should I use for frying?
Neutral oils like vegetable oil, canola oil, or peanut oil are great for frying beignets. Avoid using olive oil, as its flavor can alter the taste of your beignets.
These Hazelnut Cream Beignets are a delightful way to indulge in a rich flavor experience while enjoying a homemade treat. Follow the steps, and you’ll be enjoying these soft and pillowy pastries in no time!
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Hazelnut Cream Beignets
- Total Time: 40 minutes
- Yield: 12 beignets 1x
- Diet: Vegetarian
Description
Delightful Hazelnut Cream Beignets, a unique twist on the classic French pastry, perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup water
- 1/4 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup hazelnut cream (or Nutella)
- Oil for frying (about 2 cups)
- Powdered sugar for dusting
Instructions
- Make the Dough: In a medium-sized bowl, whisk together the all-purpose flour, sugar, and salt. Set it aside. In a saucepan over medium heat, combine the water, milk, and melted butter. Stir until the mixture comes to a gentle boil.
- Combine Mixtures: Once the liquid is boiling, remove it from the heat. Quickly pour the flour mixture into the saucepan, stirring vigorously with a wooden spoon until the dough forms and pulls away from the sides of the pan. It should come together into a ball.
- Cool the Dough: Let the dough cool for about 5-10 minutes. This allows it to cool down enough that you can add the eggs without cooking them.
- Add the Eggs: Once the dough has cooled slightly, add the eggs one at a time, mixing well after each addition. The dough should be glossy and smooth. If it feels too thick, you can add a tablespoon of water to loosen it up slightly.
- Prepare to Fry: Heat oil in a deep pan or heavy pot over medium heat. You will know it’s ready when a small piece of dough dropped in sizzles and rises to the top.
- Form Beignets: Use a tablespoon or a piping bag to drop balls of dough into the hot oil. Be careful not to overcrowd the pan; fry in batches if needed. Fry the beignets for about 3-5 minutes on each side until they turn golden brown.
- Drain Excess Oil: Once cooked, use a slotted spoon to remove the beignets from the oil and place them on paper towels to drain any excess oil.
- Fill with Hazelnut Cream: Allow the beignets to cool slightly before filling. Use a pastry bag to pipe the hazelnut cream into the center of each beignet.
- Dust with Powdered Sugar: Finally, dust the filled beignets with powdered sugar just before serving.
Notes
Serve beignets warm or at room temperature, and enjoy fresh for the best taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 beignet
- Calories: 180
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: beignets, hazelnut cream, dessert, French pastry, fried dough