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Homemade Beignets with French Hot Chocolate Recipe

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4 from 3 reviews

These Homemade Beignets with French Hot Chocolate offer a cozy, indulgent treat featuring pillowy soft beignets with a crisp golden exterior, dusted with powdered sugar and paired with rich, velvety French hot chocolate topped with optional marshmallow fluff, whipped cream, and chocolate shavings. Perfect for a café-style experience at home, this recipe combines frying and stovetop methods for an unforgettable dessert.

  • 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 (or 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 recommended)
  • 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 tablespoon of the granulated sugar, sprinkle the active dry yeast over the top, stir lightly, and let it sit for 5-7 minutes until frothy and activated, indicating the yeast is alive and ready for use.
  2. Prepare the dough: In a large bowl, whisk together the flour and salt and set aside. Once the yeast mixture is ready, pour it into the bowl of a stand mixer (or a large mixing bowl for hand mixing). Add the remaining sugar (half a cup minus the one tablespoon used for activation), eggs, butter, vanilla extract, and the flour mixture. Mix on low speed for one minute until ingredients are just combined. Rest the dough for five minutes to hydrate the flour, then mix on medium speed for 7-8 minutes until elastic, smooth, and pulling away from the bowl’s sides. If too sticky, add flour by tablespoons until slightly sticky but manageable. For hand mixing, knead the dough on a floured surface for 7-8 minutes until smooth.
  3. First rise: Transfer the dough to a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. This fermentation step develops flavor and texture.
  4. Prepare parchment paper squares and shape beignets: While the dough rises, cut sixteen 2.5-inch squares of parchment paper and place them on two baking sheets. Once the dough has doubled, punch it down gently and roll it out on a lightly floured surface to a 10-inch square about 1/2 inch thick. Cut into 16 equal squares using a pizza cutter or knife. Transfer each square onto a parchment paper piece on the baking sheets. Loosely cover with a kitchen towel and allow to proof for 30 to 45 minutes until the beignets appear puffy.
  5. Prepare the French hot chocolate: While the beignets proof, combine the milk, heavy cream, sugar, cocoa powder, and optional instant espresso powder in a medium saucepan over medium heat. Stir until heated through but not boiling. Add the chopped dark chocolate, whisking constantly until fully melted and smooth. Remove from heat, then stir in vanilla extract and salt. Adjust thickness by adding more milk if desired. Keep warm until serving.
  6. Fry the beignets: In a deep heavy-bottomed pot or skillet, heat olive or avocado oil to 350°F (175°C). Carefully lift each beignet with its parchment piece and slide into the hot oil, removing the parchment as the beignet begins frying. Fry in batches for about 2-3 minutes per side, turning once, until golden brown, puffed, and cooked through. Use a slotted spoon to remove and drain on paper towels. Continue until all beignets are fried.
  7. Optional whipped cream topping: For whipped cream, use a chilled bowl and beat the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Serve with the warm hot chocolate.
  8. Serve: Dust the warm beignets generously with powdered sugar. Serve immediately with the thick French hot chocolate, topped with whipped cream, marshmallow fluff, and chocolate shavings if desired. Dip beignets into the hot chocolate for the classic indulgent experience.

Notes

  • Ensure milk for yeast activation is warm but not hot to avoid killing the yeast.
  • Dough should be slightly sticky but manageable; too much flour can make beignets dense.
  • Proofing on parchment squares makes frying easier and prevents sticking.
  • Oil temperature must be maintained at about 350°F for perfect frying—too hot will burn edges and too cool will make them greasy.
  • Adjust hot chocolate thickness by varying milk amount to your preference.
  • Whipped cream is optional but adds a wonderful creamy texture to complement the chocolate.
  • Serve beignets immediately after frying for best texture—crispy outside and pillowy inside.

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