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Homemade Beignets with French Hot Chocolate Recipe

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These Homemade Beignets with French Hot Chocolate are a delightful and cozy treat perfect for any indulgent moment. The beignets fry up to a golden, crisp exterior while remaining soft and pillowy inside, dusted generously with powdered sugar. Paired with a rich, velvety French hot chocolate topped with homemade whipped cream and chocolate shavings, this recipe delivers a café-style experience that’s both comforting and decadent.

  • Author: Zara
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours 42 minutes
  • Yield: 16 beignets
  • Category: Dessert
  • Method: Frying
  • Cuisine: French

Ingredients

Homemade Beignets:

  • 1 cup (240ml) milk of choice, warmed to 110°F
  • 1/2 cup (110g) granulated sugar, divided
  • 2 1/4 tsp (8g; one pack) active dry yeast
  • 6 tbsp (85g) salted butter, room temperature
  • 2 eggs, room temperature
  • 2 tsp (8g) vanilla bean paste or extract
  • 4 cups (480g) bread flour (substitution: all-purpose flour)
  • 1 tsp (6g) salt
  • Olive or avocado oil, for frying

Homemade French Hot Chocolate:

  • 1 1/2 cups (360ml) whole milk or milk of choice
  • 1/2 cup (120ml) heavy cream
  • 2 tbsp (25g) granulated sugar
  • 1 tbsp (6g) unsweetened dutch-processed cocoa powder
  • Optional: 1/4 tsp instant espresso powder
  • 9oz dark chocolate, chopped (7oz 72% cacao and 2oz 60% cacao)
  • 1 tsp (4g) vanilla bean paste or extract
  • Large pinch of salt

Homemade Whipped Cream (Optional):

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/4 cup (30g) powdered sugar
  • 1/2 tsp (2g) vanilla bean paste or extract

Instructions

  1. Activate the yeast for the dough: Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (12g) of the granulated sugar and sprinkle the yeast over the top. Stir gently and allow it to sit for 5-7 minutes until the mixture becomes frothy and the yeast is activated.
  2. Mix the dough ingredients: In a large bowl, whisk together the flour and salt. Set aside. Once the yeast is activated, pour the yeast mixture into the bowl of a stand mixer or a large mixing bowl if kneading by hand. Add the remaining sugar (1/2 cup minus 1 tbsp), eggs, butter, vanilla, and the flour and salt mixture.
  3. Combine and knead the dough: Using the dough hook attachment on low speed, mix for 1 minute until ingredients just start to combine. Let the mixture rest for 5 minutes to allow the flour to absorb the liquids. Then mix on medium speed for 7-8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If too sticky, add 1 tbsp of flour at a time until desired texture is reached (slightly sticky is ideal). If kneading by hand, mix the ingredients in the bowl first, then turn onto a floured surface to knead for 7-8 minutes.
  4. First rise: Transfer the dough to a lightly oiled bowl and cover with a kitchen towel or plastic wrap. Allow it to rise in a warm environment for 1 to 1.5 hours until doubled in size.
  5. Prepare parchment and shape beignets: Cut 16 squares of parchment paper and place them on 2 baking sheets. Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a 10x10-inch square about 1/2 inch thick. Cut into 16 roughly 2.5x2.5-inch squares using a pizza cutter or sharp knife. Place each dough square on an individual parchment piece. Loosely cover with a kitchen towel and proof for 30-45 minutes until puffy.
  6. Prepare the French hot chocolate: While the beignets proof, heat the milk, heavy cream, sugar, cocoa powder, and optional espresso powder in a medium saucepan over medium heat, stirring to combine. Once heated through, add chopped dark chocolate and whisk until melted and smooth. Remove from heat and whisk in vanilla and salt. Adjust thickness by adding more milk if desired. Set aside.
  7. Fry the beignets: Heat olive or avocado oil in a deep fryer or heavy-bottomed pot to approximately 350°F (175°C). Carefully slide the beignets, still on parchment, into the hot oil. Once the parchment floats away, remove it and fry the beignets until golden brown on all sides, about 2-3 minutes per side. Use a slotted spoon or tongs to transfer beignets to a paper towel-lined plate to drain excess oil.
  8. Dust and serve: Generously dust the warm beignets with powdered sugar. Serve immediately alongside the prepared French hot chocolate topped with optional homemade whipped cream, marshmallow fluff, and chocolate shavings for an indulgent experience.
  9. Make whipped cream (optional): In a chilled bowl, beat cold heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Use as a garnish for the hot chocolate or beignets.

Notes

  • Use bread flour for best texture, but all-purpose flour can be substituted.
  • Ensure milk is warm but not hot to properly activate yeast.
  • The dough should be slightly sticky to produce tender beignets; avoid over-flouring.
  • Carefully control oil temperature while frying to prevent greasy beignets.
  • Proofing time can vary depending on room temperature; dough should double in size before proceeding.
  • The French hot chocolate is intentionally thick and rich; adjust with milk to your preferred consistency.
  • Serve beignets immediately after frying for the best texture and flavor.
  • Use parchment squares to ensure easy transfer into hot oil during frying.

Find it online: https://zaracooking.com/homemade-beignets-with-french-hot-chocolate-recipe-2/