From Somebody Feed Phil · 2018- · Reconstructed
Café du Monde Beignets
Serve when
Serve them the second they come out of the fryer, buried in powdered sugar — a beignet does not wait.
In the series
Season 1
- S1E5 · ~00:02:00 Phil starts his New Orleans day at Café Du Monde with beignets and coffee, the city's oldest and most iconic pairing
In the series
Beignets and coffee at Café Du Monde are the ceremonial opening move of nearly every New Orleans food tour, Phil's included — a green-and-white striped awning that's been serving the same two things, essentially unchanged, since 1862.
Ingredients
Method
- Dissolve the sugar and yeast in the warm water and let sit until foamy, about 5 minutes.
- Whisk in the egg and evaporated milk, then stir in the flour, salt, and shortening until a soft dough comes together.
- Cover and refrigerate at least 4 hours, or overnight — a cold, rested dough is much easier to roll and cuts cleaner.
- Roll the dough out to about 1/4 inch thick and cut into 2-by-3-inch rectangles.
- Fry in oil at 360 F, turning once, until puffed and golden on both sides, about 2 to 3 minutes total. Fry just three or four at a time — crowding drops the oil temperature and the beignets soak up grease instead of puffing.
- Drain briefly, then bury in powdered sugar while still hot and serve immediately with coffee.
Substitutions
- Evaporated milk: Whole milk works, though evaporated milk's richness is part of what gives the classic recipe its texture.
- Chicory coffee: Café Du Monde's coffee is blended with chicory root, which adds a slightly bitter, earthy note. Regular strong coffee works fine if chicory blends aren't available locally.
Beyond the recipe
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