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'''Beignet''' ({{IPAc-en|lang|pron|b|ɛ|n|ˈ|j|eɪ}}; {{IPA-fr|bɛɲɛ|lang}}, literally ''[[wikt:bump|bump]]''),<ref>{{cite book|title=Collins English Dictionary – Complete and Unabridged|year=2003|publisher=HarperCollins Publishers}}</ref> synonymous with the English "fritter", is the French term for a [[pastry]] made from [[deep-frying|deep-fried]] [[choux paste]].<ref name=oxf>Alan Davidson (1999) ''Oxford Companion to Food'', Oxford University Press</ref> Beignets are commonly known in the U.S. as a dessert served with powdered sugar on top; however, they may be savory dishes as well and may contain meat, vegetabes, or fruits.<ref name=oxf/> They are traditionally prepared right before consumption to be eaten fresh and hot.
'''Beignet''' ({{IPAc-en|lang|pron|b|ɛ|n|ˈ|j|eɪ}}; {{IPA-fr|bɛɲɛ|lang}}, literally ''[[wikt:bump|bump]]''),<ref>{{cite book|title=Collins English Dictionary – Complete and Unabridged|year=2003|publisher=HarperCollins Publishers}}</ref> synonymous with the English "fritter", is the French term for a [[pastry]] made from [[deep-frying|deep-fried]] [[choux paste]].<ref name=oxf>Alan Davidson (1999) ''Oxford Companion to Food'', Oxford University Press</ref> Beignets are commonly known in the U.S. as a dessert served with powdered sugar on top; however, they may be savory dishes as well and may contain meat, vegetables, or fruits.<ref name=oxf/> They are traditionally prepared right before consumption to be eaten fresh and hot.
Variations of fried dough can be found across uisines internationally; however, the origin of the term beignet is specifically French. In the U.S., beignets have been popular within New Orleans Creole cuisine and are customarily served as a dessert or in some sweet variation. They were brought to Louisiana in the 18th century by French colonists,<ref name="whatscookingamerica.net">http://whatscookingamerica.net/History/BeignetsHistory.htm</ref> from "the old mother country",<ref>Schneider, Wendi. The Picayune's Creole Cook Book. New York: Random House, 1989. p385. Print.</ref> and became a large part of home-style Creole cooking, variations often including [[banana]] or [[plantain]]&nbsp;&ndash; popular fruits in the port city.<ref>McKnight, Laura. "Beignets: More than Just a Doughnut." HoumaToday.com. 16 Nov. 2007. Web.</ref><ref>Philadelphia Inquirer. "Of Interest to Women: Banana Served In Appetizing Forms." America's Historical Newspapers. 1 Jan. 1907.</ref> Today, [[Café du Monde]] is a popular New Orleans food destination specializing in beignets with powdered sugar (served in threes), coffee with [[Chicory#Root chicory|chicory]], and café au lait.<ref>http://www.cafedumonde.com/history.html</ref> Beignets were declared the official state doughnut of [[Louisiana]] in 1986.<ref>http://www.statesymbolsusa.org/Louisiana/donut_beignet.html</ref>
Variations of fried dough can be found across cuisines internationally; however, the origin of the term beignet is specifically French. In the U.S., beignets have been popular within New Orleans Creole cuisine and are customarily served as a dessert or in some sweet variation. They were brought to Louisiana in the 18th century by French colonists,<ref name="whatscookingamerica.net">http://whatscookingamerica.net/History/BeignetsHistory.htm</ref> from "the old mother country",<ref>Schneider, Wendi. The Picayune's Creole Cook Book. New York: Random House, 1989. p385. Print.</ref> and became a large part of home-style Creole cooking, variations often including [[banana]] or [[plantain]]&nbsp;&ndash; popular fruits in the port city.<ref>McKnight, Laura. "Beignets: More than Just a Doughnut." HoumaToday.com. 16 Nov. 2007. Web.</ref><ref>Philadelphia Inquirer. "Of Interest to Women: Banana Served In Appetizing Forms." America's Historical Newspapers. 1 Jan. 1907.</ref> Today, [[Café du Monde]] is a popular New Orleans food destination specializing in beignets with powdered sugar (served in threes), coffee with [[Chicory#Root chicory|chicory]], and café au lait.<ref>http://www.cafedumonde.com/history.html</ref> Beignets were declared the official state doughnut of [[Louisiana]] in 1986.<ref>http://www.statesymbolsusa.org/Louisiana/donut_beignet.html</ref>


The tradition of deep-frying fruits for a side dish dates to the time of [[Ancient Rome]], while the tradition of beignets in Europe is speculated to have originated with a heavy influence of Islamic culinary tradition.<ref>http://www.rachellaudan.com/2009/07/beignets-and-luqam-thoughts-from-cathy-kaufman.html</ref> The term beignet can be applied to two varieties, depending on the type of pastry. The French-style beignet in the United States has the specific meaning of deep-fried [[choux pastry]].<ref>Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p.70)</ref> Beignets can also be made with [[yeast (baking)|yeast pastry]],<ref name="whatscookingamerica.net"/> which might be called ''boules de Berlin'' in French, referring to [[Berliner (pastry)|Berliner]] doughnuts which have a spherical shape (i.e. they do not have the typical doughnut hole) filled with fruit or jam.
The tradition of deep-frying fruits for a side dish dates to the time of [[Ancient Rome]], while the tradition of beignets in Europe is speculated to have originated with a heavy influence of Islamic culinary tradition.<ref>http://www.rachellaudan.com/2009/07/beignets-and-luqam-thoughts-from-cathy-kaufman.html</ref> The term beignet can be applied to two varieties, depending on the type of pastry. The French-style beignet in the United States has the specific meaning of deep-fried [[choux pastry]].<ref>Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p.70)</ref> Beignets can also be made with [[yeast (baking)|yeast pastry]],<ref name="whatscookingamerica.net"/> which might be called ''boules de Berlin'' in French, referring to [[Berliner (pastry)|Berliner]] doughnuts which have a spherical shape (i.e. they do not have the typical doughnut hole) filled with fruit or jam.

Revision as of 14:17, 15 March 2014

Beignet
Beignets with powdered sugar at Café du Monde in New Orleans
Alternative namesMany (see text)
TypePastry
Place of originFrance
Main ingredientsDough, powdered sugar

Beignet (English: /bɛnˈjeɪ/; French: [bɛɲɛ], literally bump),[1] synonymous with the English "fritter", is the French term for a pastry made from deep-fried choux paste.[2] Beignets are commonly known in the U.S. as a dessert served with powdered sugar on top; however, they may be savory dishes as well and may contain meat, vegetables, or fruits.[2] They are traditionally prepared right before consumption to be eaten fresh and hot. Variations of fried dough can be found across cuisines internationally; however, the origin of the term beignet is specifically French. In the U.S., beignets have been popular within New Orleans Creole cuisine and are customarily served as a dessert or in some sweet variation. They were brought to Louisiana in the 18th century by French colonists,[3] from "the old mother country",[4] and became a large part of home-style Creole cooking, variations often including banana or plantain – popular fruits in the port city.[5][6] Today, Café du Monde is a popular New Orleans food destination specializing in beignets with powdered sugar (served in threes), coffee with chicory, and café au lait.[7] Beignets were declared the official state doughnut of Louisiana in 1986.[8]

The tradition of deep-frying fruits for a side dish dates to the time of Ancient Rome, while the tradition of beignets in Europe is speculated to have originated with a heavy influence of Islamic culinary tradition.[9] The term beignet can be applied to two varieties, depending on the type of pastry. The French-style beignet in the United States has the specific meaning of deep-fried choux pastry.[10] Beignets can also be made with yeast pastry,[3] which might be called boules de Berlin in French, referring to Berliner doughnuts which have a spherical shape (i.e. they do not have the typical doughnut hole) filled with fruit or jam.

In Corsica, beignets made with chestnut flour (Beignets de farine de châtaigne) are known as fritelli.

  • Potato-Beignet in the Upper Savoy
    Potato-Beignet in the Upper Savoy
  • Beignets before frying
    Beignets before frying

Ingredients

  • lukewarm water
  • granulated sugar
  • active dry yeast
  • evaporated milk[citation needed]
  • bread flour
  • shortening
  • oil, for deep-frying
  • confectioners' sugar

See also

References

  1. ^ Collins English Dictionary – Complete and Unabridged. HarperCollins Publishers. 2003.
  2. ^ a b Alan Davidson (1999) Oxford Companion to Food, Oxford University Press
  3. ^ a b http://whatscookingamerica.net/History/BeignetsHistory.htm
  4. ^ Schneider, Wendi. The Picayune's Creole Cook Book. New York: Random House, 1989. p385. Print.
  5. ^ McKnight, Laura. "Beignets: More than Just a Doughnut." HoumaToday.com. 16 Nov. 2007. Web.
  6. ^ Philadelphia Inquirer. "Of Interest to Women: Banana Served In Appetizing Forms." America's Historical Newspapers. 1 Jan. 1907.
  7. ^ http://www.cafedumonde.com/history.html
  8. ^ http://www.statesymbolsusa.org/Louisiana/donut_beignet.html
  9. ^ http://www.rachellaudan.com/2009/07/beignets-and-luqam-thoughts-from-cathy-kaufman.html
  10. ^ Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p.70)
  • Yves Thuriès, French Pastry, ISBN 0-471-28598-6
  • Rosana G Moreira et al., Deep Fat Frying: Fundamentals and Applications, ISBN 0-8342-1321-4
Wikimedia Commons has media related to Beignets.
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