These “beignets” are fluffy pillows of fried dough dusted with powdered sugar. Wait until you see what’s in the cajun chocolate dipping sauce!
If you’ve never made beignets (or donuts) from deep fried biscuit dough, you’re missing out. They’re so easy to make and so delicious!
My hubby made me these beignets when we were first married. I couldn’t believe you could do such a thing, cut up canned biscuits and drop them in a deep fryer!?
They puffed up all golden brown just like a donut. Then he gave them a heavy dusting of powdered sugar and they tasted just like a beignet.
However…being a food blogger I can’t ever leave anything alone. Actually, I did this before I was a blogger. I’m always looking for ways to amp up the flavor in some way.
A dipping sauce seemed like a great addition. But not just any chocolate sauce would do. Since beignets come from New Orleans it just seems reasonable that the dipping sauce should have a cajun twist.
So I made a simple ganache and added cinnamon and, wait for it…
Cayenne pepper. Why, yes I do know I’m insane, but hear me out. It’s just 1/4 teaspoon in the whole recipe. It doesn’t make the ganache hot. It gives it a warm, spicy finish that perks up your taste buds.
If you absolutely have to you can leave it out, I guess. But you’ll be missing out on a seriously delicious flavor combo.
The idea was to get one with a lid so I didn’t get spatter all over the place. The only problem is that food in a deep fryer needs to be watched closely and the little window doesn’t quite cut it. So I use it with the lid up and get the spatter anyway. Oh well. I do love that it’s insulated so it’s safer. And the basket is handy.
If you don’t have a deep fryer you can make these beignets in a heavy pot or skillet. Be sure to use a thermometer to closely watch the temperature, 350°-375° is perfect. Too cool and the beignets will soak up too much grease; too hot and you risk starting a grease fire.
By the way, my supervisor is here today.
Start by preheating your deep fryer.
While it’s heating, I like to make the dipping sauce first so it can thicken a little. It’s just a basic ganache, equal parts cream and chocolate.
Put the chocolate chips, cinnamon, and cayenne pepper in a heat-safe bowl.
Heat the cream in a sauce pan until a little ring of bubbles starts to form around the edges. Don’t let it boil.
Pour the cream over the chocolate and let it sit undisturbed for a few minutes.
Then gently whisk it until smooth.
Set it aside.
Separate the biscuits and cut each one into 4 pieces. For this recipe use any type of large refrigerated biscuit EXCEPT flaky layer type biscuits. I used Grands Southern Homestyle this time.
Carefully drop 6-8 pieces at a time into hot oil for 1-2 minutes, turning occasionally. Just give them a little poke on one side with a heat-safe utensil and they should flip right over.
When they’re golden brown, remove them onto a sheet pan lined with paper towels. I keep mine in a warm oven (around 170°) while I continue with the rest of the beignets.
When all of the beignets are cooked, dust them liberally with powdered sugar. A fine sieve works great.
Drizzle the beignets with about 1/4 cup of the sauce and serve the rest on the side. If at any point the sauce gets too thick, pop it into the microwave at 20 second intervals, stirring in between, until it’s warm again.
I like these best when they’re warm but, like donuts, they’re still amazing after they cool.