Delicious fluffy beignets, made with a brioche recipe
About this recipe
Everyone likes a good Beignet!
All regions and families in France have a beignet recipe, each with their own name: ‘Merveilles’ in Bordeaux, ‘Pets de Nonnes’ in Champagne, ‘Bottereaux’ in Nantes and Brittany and ‘Frappe’ in Corsica
Around Lyon, the local beignets are called "bugnes". They can be flat, crunchy (made with no yeast) or fluffy, airy (made with yeast) : The latter is today's recipe
With this recipe, chef Christophe Felder uses a Brioche dough for an excellent airy fluffy texture, and a brioche-buttery flavor which I love
A great recipe that is served in February, but there's nothing preventing you from eating them all year around!!
Source of the recipe
A recipe that I found in the book "Pâtisserie ! (French)" of Christophe Felder, a top French Pastry Chef
A book that is perfect if you want to go over most of the French Pastry art
To purchase the book online:
Modifications to the original recipe
I modified only a few things...
● I add fruit zests: Orange Zest, Lime Zest
● I use more Flour : 2 Cups or 290 g instead of 250 g ( 9 oz )
That's it ! You may store them in the fridge, but I prefer eating my beignets the same day