French Pate Choux Beignets

French Pate Choux Beignets are an easy sweet treat with the taste of New Orleans, adapted from a recipe from Pillsbury.

French Pate Choux Beignets

French Pate Choux Beignets

by Sue Lau | A Palatable Pastime


French Pate Choux Beignets

  • Servings: 60
  • Difficulty: moderate
  • Print


    • 1 cup flour
    • 1 tablespoon sugar
    • 1/2 teaspoon salt
    • 1 cup water
    • 1/2 cup butter
    • 5 large eggs
    • 1 teaspoon lemon zest
    • Powdered sugar (as needed)
    • 1/2 to 1 cup strawberry jam
    • Oil, for deep frying (amount needed may vary)


  1. In a small mixing bowl, stir together the flour, sugar and salt.
  2. Place water and butter in a saucepan and bring to a boil.
  3. Add all of the flour mixture in the bowl, stirring briskly (it will come together like a ball); remove pan from heat.
  4. Using a large whisk, blend in eggs one at a time, until mixture is smooth and whites are well incorporated.
  5. Add the lemon zest and stir to blend.
  6. Heat enough oil to deep fry to a temp of 375F (at least several inches).
  7. Drop batter mixture by rounded teaspoonfuls into hot oil and cook 5-7 minutes, frequently turning beignets with chopsticks to cook all sides, and frying until nicely golden.
  8. Drain beignets on paper towels.
  9. When cool, dust with powdered sugar (if you dust them while they are too warm, the sugar will melt and get damp).
  10. Heat jam until melted using a small saucepan or microwave, stirring occasionally as it melts.
  11. Serve beignets with melted strawberry jam (warmed in the microwave) as a dipping sauce.

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8 responses

  1. G’day! LOVE Beinets Sue! I could go for one of these right now too!
    Sharing the love via Bloggers best Homemade!
    Cheers! Joanne

  2. We loved these last night. They were easy to make and delicious. We used Raspberry jam. Other beignets we made were different. These almost reminded us of cream puff shells.

    • Pate choux is the basis for cream puff shells, so yes. This is a different version, not the same as traditional NOLA beignets. I came across the Pillsbury version in a cookbooklet back around 1986 I think. These remind me much of French donuts. But these are fantastic, pperfect for anyone without the type of batter hopper required for making French donuts, donut-shop style.

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