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New orleans beignets, bourbon whipped cream, caramelized pecans powder |

Cream, Biscuit Dough

Here's a one way ticket to the French Quarter in New Orleans.


You can make up to about two dozen beignets with this recipe.


Recipe for 12 tapas


375 Ml
125 Ml
1 Unit(s)
7 Gr
Dry yeast
3 Tbsp
0.50 Tsp
Baking soda
0.50 Tsp
750 Gr

Bourbon whipped cream

400 Ml
35% whipping cream
4 Tbsp
2 Tsp
Cinnamon powder
30 Ml

Caramelized pecan powder

100 Gr
40 Gr
Icing sugar

Preparation time: 30 min

Preheat your deep fryer at 375 °F

  • Beignets

    In a small saucepan, bring the milk to a boil and then turn off the heat.

    Mix the milk, buttermilk, yeast and sugar. Let the yeast activate for 10 minutes.

    Preheat your deep fryer to 375°F.

    Mix the flour, baking soda and salt in the bowl of your electric mixer. Pour in the milk/butter/egg/sugar mixture and mix for 5 minutes. Once homogeneous, let rest for 1 hour or until the mixture doubles in volume.

    Flour your counter, place the doughnut dough on top and flour the top of the dough. Roll out the dough to 1/4" thickness.

    Cut into squares and dip your dough pieces into the frying oil. When the doughnuts are golden brown on both sides, remove them from the fryer and place them on a paper towel.

  • Bourbon whipped cream

    In a cold bowl, pour your cream (cold) and whisk until peaks appear, then add the sugar, cinnamon and Bourbon. Whisk a little more to homogenize everything and keep in a cool place (filmed) until use.

  • Caramelized pecan powder

    In a skillet over medium heat, roast the pecans and add the powdered sugar. Mix well until caramelized and well coated.

    Remove onto a parchment paper and leave to cool.

    Break into pieces and blend in a food processor until powdery.

  • Assembly

    Place two (or three) donuts on a plate with a dollop of Bourbon whipped cream. Sprinkle pecan powder over the cream and dust with powdered sugar.

You can make up to about two dozen beignets with this recipe.

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