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Homemade Beignets with French Hot Chocolate Recipe

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4 from 10 reviews

These Homemade Beignets with French Hot Chocolate are a perfect indulgent treat featuring soft, pillowy fried beignets dusted with powdered sugar and paired with a rich, velvety French hot chocolate topped with whipped cream and chocolate shavings. This cozy café-style recipe combines deep-fried dough with a decadent chocolate drink, ideal for chilly days or special occasions.

  • 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, at room temperature
  • 2 eggs, at 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
  • 9 oz dark chocolate, chopped (7 oz 72% cacao + 2 oz 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 measuring cup, add 1 tbsp (12g) of the granulated sugar, and sprinkle the yeast overtop. Stir gently and let it sit for 5-7 minutes until frothy and activated.
  2. Mix dry ingredients: In a large bowl, whisk together the bread flour and salt; set aside.
  3. Combine dough ingredients: Pour the activated yeast mixture into the bowl of a stand mixer or large mixing bowl. Add the remaining granulated sugar (1/2 cup minus 1 tbsp), eggs, room temperature butter, vanilla bean paste, and the flour-salt mixture.
  4. Initial mixing and resting: Using a dough hook or wooden spoon, mix on low speed for 1 minute until barely combined. Let the mixture rest for 5 minutes to allow the flour to absorb the liquids.
  5. Final kneading: Mix on medium speed for 7-8 minutes until the dough is elastic, smooth, and starts pulling away from the bowl sides. Add flour sparingly if too sticky, aiming for slightly sticky dough. If kneading by hand, transfer to a floured surface and knead for 7-8 minutes.
  6. First rise: Transfer dough to a lightly oiled bowl, cover, and let rise in a warm area for 1 to 1.5 hours until doubled in size.
  7. Prepare parchment and shape beignets: Cut 16 squares of parchment paper and lay them on two baking sheets. Punch down the risen dough, roll out on floured surface to a roughly 10x10-inch square about 1/2-inch thick, then cut into 16 roughly 2.5x2.5-inch squares. Place each piece on a parchment square on the baking sheets.
  8. Proof beignets: Loosely cover the beignets with a kitchen towel and let proof for 30-45 minutes until puffy.
  9. Prepare French hot chocolate: In a medium saucepan over medium heat, combine milk, heavy cream, sugar, cocoa powder, and optional espresso powder. Stir and heat until hot but not boiling. Add chopped chocolate and whisk until melted and smooth. Remove from heat, then whisk in vanilla bean paste and a large pinch of salt. Adjust consistency by whisking in more milk if desired. Set aside.
  10. Fry beignets: Heat olive or avocado oil in a deep pan or skillet to approximately 350°F (175°C). One at a time (with parchment under each piece for easy transfer), carefully place beignets in the hot oil. Fry for about 2-3 minutes per side or until golden and puffed. Remove with a slotted spoon and drain on paper towels. Repeat with remaining beignets.
  11. Add finishing touches: Generously dust the warm beignets with powdered sugar.
  12. Optional whipped cream: To prepare the whipped cream, whip the cold heavy cream with powdered sugar and vanilla bean paste until soft peaks form. Serve alongside beignets and hot chocolate.
  13. Serve: Serve warm beignets with a cup of the thick French hot chocolate topped with whipped cream, marshmallow fluff, and chocolate shavings if desired for the ultimate cozy indulgence.

Notes

  • Ensure milk is warmed to about 110°F to properly activate the yeast but not kill it.
  • Keep dough slightly sticky to achieve light and airy beignets; avoid adding too much flour.
  • Oil temperature is critical: too hot will burn the beignets, too cool will make them greasy.
  • You can substitute bread flour with all-purpose flour with slight adjustment in texture.
  • The proofing times can vary depending on room temperature.
  • Use a slotted spoon to remove beignets and drain excess oil.
  • French hot chocolate should be thick and velvety; adjust milk quantity for preferred thickness.
  • Whipped cream and chocolate shavings are optional but enhance the presentation and taste.

Find it online: https://zaracooking.com/homemade-beignets-with-french-hot-chocolate-recipe-3/