Friday, December 18, 2015

Here Is the Recipe for Simone Faure's Beignets

Posted By on Fri, Dec 18, 2015 at 6:00 AM

Simone Faure, baker extraordinaire - PHOTO COURTESY OF THE FOOD NETWORK
  • photo courtesy of the Food Network
  • Simone Faure, baker extraordinaire

This week, we launched our Winter Flavor special issue, which presents a list of two dozen recipes from St. Louis' best bakers, chefs and bartenders. We'll be sharing some highlights online in the coming days, though you'll have to pick up a print copy to see the whole thing.

On Wednesday, we shared Rick Lewis' recipe for green bean casserole. Today, we've got another holiday classic from another beloved St. Louis tastemaker. Simone Faure, the owner of La Patisserie Chouquette and a wonderfully accomplished baker, was raised in New Orleans. Here, she shares her recipe for the Crescent City's sweet classic: beignets.

  • image via Shutterstock

Simone Faure's Beignets
Every Christmas morning our house filled with the smell of hot French roast coffee with chicory and condensed milk and New Orleans beignets. Not a gift is opened, not a carol sung, until these pillows of delight have been thoroughly devoured. — Simone Faure

1½ cups warm water 
½ cup granulated sugar 
1 envelope active dry yeast 
2 eggs, beaten 
1¼ teaspoons salt 
1 cup evaporated milk 
7 cups bread flour 
¼ cup softened butter 
Vegetable oil 
3 cups powdered sugar

Mix water, sugar, and yeast in a large bowl and let sit 10 minutes. 

In a medium bowl, whisk the eggs, salt, and evaporated milk together. Add egg mixture to yeast mixture and mix. Add 3 cups of bread flour. Then add butter and the rest of the flour. Mix dough in mixer on moderate speed, using a dough hook.

Coat a large bowl with oil, place dough in bowl and cover with plastic wrap. Allow the dough to rise at least two hours or in the refrigerator overnight.

Heat 3-4 inches of oil in a Dutch oven or deep fryer to 350 degrees. Roll dough to 1/4-inch thickness. Cut two-inch pieces and place the squares on a lightly floured surface. Allow them to nearly double in size before frying them.

Fry four at a time, flipping continuously until they are golden brown and float to the surface. 

Remove from the oil and drain on a paper towel. Generously coat the hot beignets with powdered sugar and enjoy. Be careful not to inhale!

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