Fluffy, freshly fried Oreo Beignets are perfect little pillows of fried dough with a cookies and cream twist!
As you now know, I conquered my fear of frying last week with these amazing Orange Creamsicle Doughnuts.
But what you didn’t know, is that I fried even MORE things that day! Once I started, I just couldn’t help myself. I whipped up some Oreo-filled Beignets.
Because dude: beignets.
The word conjures up magical little pillows of fried dough, covered in powdered sugar and served with either a chocolate or vanilla dipping sauce. Now I had already made and glazed the doughnuts, so I thought I’d throw in some oreo cookies and simply cover them in powdered sugar. A girlfriend of mine happened to turn 21 on the same day I had my deep-fried epiphany, and I thought what better way to celebrate her coming of age than with cookie-filled fried delights!
They were a smash hit (I mean, why wouldn’t they be, they are friend and full of COOKIES!) and they are so much easier than you might think!
I found the base recipe for these beignets in my copy of Joy of Cooking, and it turns out that traditional beignets (as opposed to a Louisiana-style) are simply deep-fried pate-a-choux paste.
Deep fried cream puffs!
Pate a choux is one of those fancy French terms for a relatively simple dough. You sort of create a thick roux in a saucepan, and then beat a bunch of eggs into it. Then, I just stirred in some crushed up cookies and dropped tablespoon-sized dollops into the glorious pot of golden oil and they puffed up all on their own!
These are the kind of science experiments that would’ve made me enjoy chemistry growing up.
Well, maybe I would’ve simply hated it less, but still. Let’s have more food-related experiments! Let’s have Alton Brown teach chemistry! We wouldn’t even need a lunch break anymore; you could just eat your classwork.
Of course I realized that once I made these I should have filled them with a cookies and cream filling, but hey, that just means I have to make more beignets.
I’m totally okay with Research and Development that involves me stuffing and eating beignets. Now that I’ve learned how manageable (aka not terrifying) deep-frying is, I hope you are all prepared for many more recipes that involve this technique.
Fried pickles, anyone? How about french fries? Buttermilk fried chicken?
I could go on and on, my friends, but I shall spare you from the giant list of “Things to Fry” I have now created in my blogging binder. It’s more fun when I surprise you, right?
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Yields: 24-30 beignets
- 1 cup flour
- 1 cup milk
- 1/2 cup unsalted butter, cut into small chunks
- 1 tbsp sugar
- 1/2 tsp salt
- 4 eggs
- 1 cup chopped Oreos or other cream-filled chocolate cookies (I buy store-brand heehee)
- vegetable oil, for frying
- powdered sugar, for dusting
- *Make the pate a choux (the beignet base):* Measure out the flour into a small bowl and set aside until ready to use. In a medium saucepan, combine milk, butter, sugar, and salt and heat over medium heat until boiling. Once it's fully boiling, dump in the flour all at once and stir vigorously with a wooden spoon. The mixture will look a little weird and clumpy at first, but just keep stirring over medium heat. Butter may also ooze out; this is okay! Just keep stirring for another minute or two or until the dough becomes dry and no longer sticks to the edges of the pot. If you push on the dough with your spoon, the dough should not stick and instead the spoon should leave a small imprint in the dough. Immediately transfer the dough to a bowl and let cool five minutes.
- Once the mixture has cooled, add the eggs, one at a time, and beat vigorously until each egg has been absorbed into the dough. Continue to beat until the dough is smooth and shiny, and a dollop of the dough holds its shape when scooped out with a spoon. At this point, fold in crushed oreos.
- *For frying:* You’re going to want a sturdy pot that you can fill at least 2 inches deep with vegetable oil while you still have another four inches or so of space between the oil and the top of the pot (you don’t want to overcrowd the pot or have hot oil boil up at you!). Using a candy thermometer, heat the oil to 375.
- Carefully drop heaping tablespoons of the pate a choux mixture to the oil (I pre-measured these and scooped them out onto a sheet of parchment paper). You can most likely fit 6 or 8 in at one time. Once one side is brown, they will turn over on their own. They should be golden brown on both sides in about 5 minutes.
- Carefully remove with a metal slotted spoon and let excess oil drip off for a moment before setting down to cool on a cooling wrack layered with paper towels.
- Dust with powdered sugar, and serve!