S was craving beignets so I googled a choux pastry recipe and made him some. Never had them before, they're fucking awesome. And easy.
The choux pastry recipe I used:
PREP 15 MINS
Basic choux pastry dough for eclairs, cream puffs, profiteroles, almond rings, crab puffs, etc. These are much easier to make than I would have thought, and they have a nice tast. You need fairly large saucepan because of all the stirring. I got 16 half dollar sized cream puffs out of one batch. This recipe comes from "Fabulous Cake Decorating" printed by Eaglemoss.
1 batch of dough
2 ounces butter or 2 ounces margarine
3⁄4 cup water, scant
1⁄2 cup flour, heaping
2 eggs, beaten
1 tablespoon sugar (optional)
Chop butter, melt in water and just bring to boiling. Immediately add flour, and mix well with wooden spoon, until it forms a dough that leaves the side of the pan (it looks really gross and clumpy at first, but as you keep stirring it fixes itself). Remove from heat and cool 2 minutes.
For a sweet pastry, add the sugar to the beaten eggs. Stir in the eggs, mixing until it look like dough again (this is gross at first too).
(After that was baking directions, but I wasn't making cream puffs, I was making beignets, so I used the following instructions:)
The beignets instructions I used:
Beignets are a classic American pastry, even they are French in origin. Made from deep-fried choux pastry and then tossed in powdered sugar, there is no pastry quite so quintessentially New Orleans as beignets.
This beignets recipe follows the traditional method of using choux pastry, which is leavened by the steam that's generated when the dough hits the hot oil. Some beignet recipes are made with yeast dough, but those are really just doughnuts. A true beignet is all about choux pastry.
The best temperature for frying beignets is 360°F, so if you have a deep-fryer with a thermostat, set it for that. Otherwise, use a fryer thermometer. The oil temperature will drop when you add the dough, but under no circumstances should the oil drop below 350° or rise above 375°.
1 batch choux pastry
1 quart refined high-heat vegetable oil, like safflower, sunflower or cottonseed oil.
1 cup powdered sugar or cinnamon sugar (powdered is more traditional, I made both)
In a deep-fryer or Dutch oven, heat the oil until it reaches 360°F.
Gently add a generous tablespoon of dough at a time to the hot oil. Don't overcrowd the pan. You should probably avoid frying more than six at a time.
Fry for 2 to 3 minutes, turning occasionally with tongs so that they brown evenly. When they're fully browned, remove to a sheet pan lined with paper towels.
Repeat the process until you have no more dough. Once any excess oil has drained from the finished beignets, toss them in sugar while they're still warm.
Serve with jam, vanilla custard sauce or chocolate ganache dipping sauce. <----I didn't bother with this part, I did serve ours with chicory coffee.