Delicious Filled Croissant Beignet Recipe

Start by making the pastry cream. Separate the egg yolks and whisk them with 100 g of egg yolks and 120 g of granulated sugar.

Add 50 g of corn flour to the egg mixture and whisk until combined.

Heat 500 g of full cream milk until steamy, then add 1/3 of the milk to the egg mixture to temper it, stirring to prevent scrambling.

Pour the tempered egg mixture back into the remaining milk in the pot and cook on medium heat, whisking constantly until it thickens and starts to boil for about a minute.

Once thickened, remove from heat and add 50 g of unsalted butter, whisking until smooth.

Let the pastry cream cool for about 10 minutes at room temperature, then cover with cling wrap and refrigerate for a couple of hours.

Prepare the dough by combining 1 kg of strong bread flour, 60 g of granulated sugar, 10 g of salt, and 60 g of dry yeast in a mixing bowl.

Add 600 g of room temperature water and mix until combined, then add 50 g of room temperature butter and mix until the dough is silky and smooth.

Check the dough temperature; it should be around 29°C, then perform a window test to ensure it's ready.

Cover the dough with cling wrap and refrigerate for about an hour.

After an hour, flour your surface and rolling pin, then roll out the dough to about 1 cm thickness.

Cut the dough into triangles for the beignet shape, rolling them tightly from the bottom to the top, pinching the ends to seal.

Flour a tray and place the rolled beignets on it, leaving space for them to rise.

Proof the beignets in a warm place (around 35°C) for about 45 minutes to an hour until they puff up and do not bounce back when pressed.

Heat oil to 180°C and fry the beignets for about 1.5 to 2 minutes on each side until golden brown.

Remove the fried beignets and fill them with the pastry cream using a piping bag, making sure to poke a hole for filling.

Roll the filled beignets in cinnamon sugar before serving.

Equipment Needed

Spice Level:

Allergens