Easy French Beignets with Choux Pastry Dough Recipe

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!

Prep Time15

Cook Time25

Total Time40

Course: Bread, Dessert

Cuisine: American, French

Keyword: afterschool snack, bread recipe, brunch recipe, dessert recipe, holiday dessert, Mother's Day Dessert, summer dessert, sweet snack

Servings: beignets

Calories: 82kcal

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Kitchen Essentials

Measuring Spoons

Dessert Plate

Shallow Bowl

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

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Notes

🛠️ Troubleshooting Choux Pastry

Butter separated from dough
This 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