Very nice sprinkled with powdered sugar or Hot Jam Sauce: 1/2 cup jam (apricot, raspberry, or pineapple 1/4 cup water juice of one lemon Put jam, water and lemon juice in a pan and heat gently until jam is dissolved. Bring to a boil, take from the heat and strain. Return sauce to the pan, bring just to the boil and serve.


  • Choux Pastry:
  • 2/3 cup flour
  • 1/4 tsp. salt
  • 2/3 cup water
  • 1/3 cup butter
  • 3-4 eggs
  • fat for deep frying


Sift flour with salt onto a piece of waxed paper. Put water and butter into a fairly large saucepan, bring to a boil and when bubbling, take pan from heat and immediatelly pour in all the flour. Beat vigorously for a few seconds until mixture is smooth and pulls away from the sides of the pan to form a ball.
Cool mixture about 5 minutes then beat in the eggs one at a time. If eggs are large, break the last one into a bowl and beat with a fork to mix. Add this slowly to the choux pastry dough to ensure that it remains firm and keeps its shape-all of the last egg may not be needed, depending on the consistency of the dough.
Beat the dough for 1-2 minutes until it is glossy and very smooth. Divide the dough into heaping teaspoonsful on a dish or a pan. Heat the deep fat to 350*F. (on a fat thermometer). Dip a metal spatula into the fat and use this to lift each spoonful of dough from the dish or pan into the fat. Do not fry too many beignets at a time as they swell. They will turn over automatically if there is plenty of room.
Once the dough is added increase the heat to 375*F. and continue cooking about 8 minutes until pastry is golden-brown and firm to the touch.
Lift out the beignets with a slotted spoon and drain them on paper towels. Serve at once!!!

Serves 4 nicely

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Submitted 6/13/05.
Source: My files
Submitted By: Eileen Werth