Buttermilk Beignets + Chicory Crème Pâtissière

Beautiful buttermilk beignets…the perfect alliteration. Food styling and recipe blog Local Milk could have stopped right there. If you can manage to not eat all of the beignets immediately, which is a lot to ask, then you will be rewarded with a gorgeous chicory crème pâtissière filling. Worth the wait, I think so.


1 packet (about 2 teaspoons) active dry yeast
175 ml (3/4 cup) warm (110°f) water
50 g (1/4 cup) sugar
3/4 tsp kosher salt
3/4 tsp nutmeg
1 large egg
120 ml (1/2 cup) buttermilk
430 g ap flour, divided into 180 g, 220 g, and 30 g (3 1/2 cups divided into 1 1/2, 1 3/4, and 1/4)
2 oz butter, softened and in 1/2″ pieces
canola oil for frying, enough to come about 1.5-2″ up the sides of a frying pan
powdered sugar for dusting, a lot, 2-3 cups

Chicory Crème Pâtissière Filling


2 cups whole milk
3 tablespoons chicory coffee, such as café du monde brand
6 egg yolks
1/2 cup sugar, divided in half
1/4 cup flour
seeds of 1 vanilla bean


You are almost in beignet heaven; see just how to construct this recipe on: Local Milk

Share on StumbleUpon0Pin on Pinterest997Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone