tag:blogger.com,1999:blog-4630401171499916202.post5346021745440403301..comments2024-03-13T17:44:37.264-05:00Comments on The Galley Gourmet: Homemade BeignetsNicolehttp://www.blogger.com/profile/05525851511177214027noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-4630401171499916202.post-8880083394320097822017-08-17T11:46:14.282-05:002017-08-17T11:46:14.282-05:00Super late response to this but since I was readin...Super late response to this but since I was reading it I thought I would chime in: I put my beignet dough in an unheated oven for about an hour and let it rise in there, and then stored it in the fridge until it was ready to be used. This allowed it to get the airy rise that produces the crispy outside and hollow inside without over-proofing. I also used cold flour in my mixture, which I think might have slowed the rise a little as well.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-49416429077233652652016-01-23T13:42:13.919-06:002016-01-23T13:42:13.919-06:00I have never refrigerated the dough overnight, so ...I have never refrigerated the dough overnight, so I can't say for sure. If you do try it, please let me know of your results.Nicolehttps://www.blogger.com/profile/05525851511177214027noreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-16545038209185108762016-01-20T11:11:29.475-06:002016-01-20T11:11:29.475-06:00A lot of recipes say to leave in fridge overnight,...A lot of recipes say to leave in fridge overnight, could that work for this dough or should it be used right away<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-50141791718223051712015-03-29T07:22:36.278-05:002015-03-29T07:22:36.278-05:00Great recipe, perfect every time, thank you!Great recipe, perfect every time, thank you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-51889703422087378302014-08-01T10:09:01.805-05:002014-08-01T10:09:01.805-05:00I am so pleased you enjoyed them! I would not sub...I am so pleased you enjoyed them! I would not substitute the baking soda with baking powder.Nicolehttps://www.blogger.com/profile/05525851511177214027noreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-80687716527851449982014-07-30T14:13:45.870-05:002014-07-30T14:13:45.870-05:00Amazing!!! I even forgot the butter and still came...Amazing!!! I even forgot the butter and still came out pillowy! Question- do you think I could use baking powder instead of baking soda.<br />Thanks! I have tried so many recipes and this is by far the best!<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-46192204530570206462014-01-25T14:53:12.369-06:002014-01-25T14:53:12.369-06:00I grew up eating CDM beignets and this is the reci...I grew up eating CDM beignets and this is the recipe I use to achieve that crispy, airy, yet chewy texture.Nicolehttps://www.blogger.com/profile/05525851511177214027noreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-63434782563575331942014-01-25T13:12:32.909-06:002014-01-25T13:12:32.909-06:00A Cafe Du Monde beignet must have an almost-crispy...A Cafe Du Monde beignet must have an almost-crispy crust and the inside must be airy yet chewy, and I've been looking for a recipe for that. I've tried so many on the internet, and I still have not found it yet. My beignets turned out like yours as well, they are puffy and pillowy. The outside looks like CDM beignet, but they don't taste the same. The flour/bread in my beignets sticked together on one side instead of evenly distributed, just like the one you pictured. And they tasted bready/cakey, not chewy and airy like a Cafe Du Monde beignet. I would love to hear if you have been able to replicate a CDM beignet, and what the secret is. I've tried no rising time, little rising time, long rising time, warm, refrigerated dough, etc. etc. Still searching.Amyhttps://www.blogger.com/profile/08687778330832202811noreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-64503835914761726292013-08-29T20:42:00.931-05:002013-08-29T20:42:00.931-05:00I'm a transplanted NOLA native and was looking...I'm a transplanted NOLA native and was looking for a good receipt to get my beignet fix. This is a pretty good recipe. Dough was a little sticky, but the results were fairly authentic. I'd recommend it to those who want to get a taste of NO. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-67390248606804471732013-08-13T13:24:20.462-05:002013-08-13T13:24:20.462-05:00You are welcome. I'm glad your second attempt ...You are welcome. I'm glad your second attempt was a success!Nicolehttps://www.blogger.com/profile/05525851511177214027noreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-81220074235109407792013-08-13T11:42:55.491-05:002013-08-13T11:42:55.491-05:00Made these delightful treats on Sunday. While I me...Made these delightful treats on Sunday. While I messed up my first attempt by killing the yeast (H2O too hot), I succeeded at making them on my second atrempt. So delicious!!! Great recipe! Thank you for sharing. PugLuvnAprilhttps://www.blogger.com/profile/14131356957958171506noreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-25065732817940924212013-02-18T16:23:29.088-06:002013-02-18T16:23:29.088-06:00I just recently visited New Orleans and I'm lo...I just recently visited New Orleans and I'm looking for something as close to Cafe Du Monde as possible, and I hink these might finally be THE ONE!!! Thanks for the recipie!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-5273201198453859442013-01-16T13:19:07.192-06:002013-01-16T13:19:07.192-06:00I've just made these beignets recently and wan...I've just made these beignets recently and wanted let you know these beignets are pretty close to the real thing (speaking as an exiled yat). Thanks for sharing.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-11878715007775388492012-02-25T23:55:37.429-06:002012-02-25T23:55:37.429-06:00I've never tried these before, but seriously t...I've never tried these before, but seriously they look amazing :)Dee D.http://notoriousexperiments.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-62715570508909828072012-02-21T21:40:29.725-06:002012-02-21T21:40:29.725-06:00Marina-
This an easy dough to work with and I woul...Marina-<br />This an easy dough to work with and I would recommend it to an entry level baker (not that I am professional). The most important factor is having the oil at the proper temperature. Too low and they won't soufflé, too high and they will brown too quickly.Nicolehttps://www.blogger.com/profile/05525851511177214027noreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-65092428644587927292012-02-21T21:36:35.861-06:002012-02-21T21:36:35.861-06:00Good times!Good times!Nicolehttps://www.blogger.com/profile/05525851511177214027noreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-72911261039846440512012-02-21T21:33:21.985-06:002012-02-21T21:33:21.985-06:00Oh Dear, this is great! I am impressed how well it...Oh Dear, this is great! I am impressed how well it came out. I need to make it, although I am not a good baker (yet)...:)Marinahttps://www.blogger.com/profile/05573855440431259324noreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-29370712428182801802012-02-21T15:45:27.391-06:002012-02-21T15:45:27.391-06:00Looks just like I remember them! I'm sure Mom...Looks just like I remember them! I'm sure Mom and Dad were thrilled we were blowing sugar across the table at each other :) I've used the Cafe Du Monde quick mix, but can't wait to try these homemade!!Erinnoreply@blogger.comtag:blogger.com,1999:blog-4630401171499916202.post-44412446357041834392012-02-21T11:44:19.615-06:002012-02-21T11:44:19.615-06:00I am beyond impressed! I love beignets-yum!I am beyond impressed! I love beignets-yum!SkinnyMommyhttps://www.blogger.com/profile/16571635289622241131noreply@blogger.com