This Beignets with choux pastry dough recipe came to me on an old, tattered recipe card. I knew right away it was a keeper. Simple, straightforward, and absolutely delicious. Sometimes the best recipes are the ones passed down through time!
If you love cream puffs or éclairs, you’re already familiar with choux pastry. They’re a light, eggy dough that’s the base for many famous French pastries. But did you know it’s also used to make irresistibly crisp and airy French beignets?
These choux beignets are a different take from the more familiar New Orleans beignets made with yeasted dough. Instead of a long rise time, this easy recipe comes together quickly using pâte à choux (also known as choux paste). The same dough used for pommes dauphine, cheese puffs, and pastry cream-filled desserts.
❤️ Why You’ll Love This Recipe
These homemade beignets are:
- Faster than traditional yeast doughnut dough
- Lighter and airier thanks to steam (not yeast)
- A perfect intro to French pastry dough
- Ideal for home cooks who want a no-rise recipe
We know, we know—New Orleans beignets are usually made with that pillowy yeast dough, but since we’re using classic pâte à choux, we’re sticking with the French name. Think of these as the beignets’ fancy Parisian cousin. Lighter, crispier, and way easier to whip up (no rising time required).
Easy French Beignets with Choux Pastry Dough Recipe
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Kitchen Essentials
Ingredients
- ½ Cup Butter
- 1 Cup Water
- 2 Teaspoons Sugar
- 1 Cup Flour
- 2 Large Eggs
- 1 Large Egg Yolk
- 1 Cup Powdered Sugar
Instructions
Make the Choux Pastry
- In a sauce pot, place water, butter, and sugar. Bring to a boil over medium-high heat.½ Cup Butter, 1 Cup Water, 2 Teaspoons Sugar
- Reduce to medium-low heat and add flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball (about 2–3 minutes).1 Cup Flour
- Transfer to a large mixing bowl or the bowl of a stand mixer with a paddle attachment. Let cool for 5 minutes so it doesn’t cook the eggs.
- Beat in eggs one at a time on medium-low speed, then add the egg yolk. Mix until smooth and glossy. The dough should be thick but pipeable.2 Large Eggs, 1 Large Egg Yolk
- Tip: If using a hand mixer, beat on medium and scrape the bowl frequently.
Fry the Beignets
- Heat 2–3 inches of oil in a deep frying pan, Dutch oven, or deep fryer to 375°F. Use a candy thermometer to maintain high temperatures for best results.
- Using a pastry bag, piping bag (fitted with star tips optional), or a small scoop, drop tablespoon of batter amounts directly into the hot oil. Don’t overcrowd—leave plenty of room for them to puff.
- Fry until golden brown and floating, about 7–9 minutes, turning halfway with a slotted spoon.
- Drain on paper towels to absorb excess oil.
Finish and Serve
- Dust generously with powdered sugar. Serve warm—ideally with a dollop of lemon curd, fruit jam, pastry cream, or even ice cream on the side!1 Cup Powdered Sugar
Your Own Private Notes
Notes
🛠️ Troubleshooting Choux Pastry
Butter separated from doughThis can happen if the dough stays on the heat too long or is overmixed after adding the flour. Dough too runny
Likely caused by too much liquid or not cooking off enough water after adding the flour. You may also have added eggs before the dough cooled properly. Dough too thick
Usually from using too much flour or cooking off too much water. The dough should be smooth, pipeable, and hold its shape. Pastry collapsed after baking
Underbaking or overly wet dough are the most common culprits. For added insurance, poke a small hole in each pastry during the last 5–10 minutes of baking to let steam escape. No hollow center
The dough may have been too thick or too dry, which prevents it from puffing and forming that classic airy pocket. Eggy flavor
Choux dough naturally has an egg-forward taste. But if it’s overly eggy, it may be due to adding eggs when the dough was still too hot.
Nutrition
🥄 Beignets with Choux Pastry Recipe Tips
- Let the dough cool slightly before adding eggs to avoid scrambled eggs!
- Use a large bowl to mix if you’re not using a stand mixer.
- Wet your fingers or spatula to help shape the dough if it sticks.
- For dessert platters, pipe dough in small shapes for bite-sized beignets.
🎉 A Bite of History
Beignets have traveled a long road—from Muslim influences in Ancient Rome to the hands of French colonists, and finally to the French Market in New Orleans. While yeast mixture dough became popular in Louisiana, the original French word “beignet” simply means fritter, and was often made from choux dough.
Some food historians say Ursuline nuns brought the technique to New Orleans in the 18th century, long before the now-famous Café du Monde opened in the early 20th century. So in many ways, choux beignets are the original traditional beignets.
🍽 Variations to Try
- Fill with pastry cream using a pastry bag for a cream puff twist.
- Dust with cinnamon sugar instead of powdered sugar.
- Pair with strong coffee or chicory coffee, just like a French Quarter morning.
Beignets with Choux Pastry are perfect for Mardi Gras, Fat Tuesday, or any time you’re craving deep fried choux pastry, this recipe delivers golden brown bites of pillowy, sugary joy—no trip to Café du Monde required.
These choux beignets are a beautiful nod to the French influence on Louisiana’s food culture—and a delicious addition to any celebration, whether it’s Mardi Gras or a cozy weekend at home.
My family loved this!