Skip to main content
Dessert

Beignets Souffles

Beignets souffles are fried dough cakes made from flour and beer, served hot with salt and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Beignets Souffles

Ingredients

Directions

Make the batter

  1. Mix flour and beer to form a thick batter.

Fry and serve

  1. Pour a spoonful of batter into a buttered, boiling hot frying pan.

  2. Add more batter until you have enough in the pan.

  3. Sprinkle salt over the beignets and serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Flour + beertop 16% of all pairs
    Smell alikelow
    Cooked together781 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Beer + sugartop 22% of all pairs
    Smell alikelow
    Cooked together699 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the batter's structure, setting into a crisp, tender shell as it cooks.
Beer
Hydrates the flour and its carbonation adds air, giving the beignets a lighter texture.
Oil for frying
Conducts heat quickly into the batter, cooking the outside and browning it.

The step that matters

Pour into a boiling hot pan. Batter poured into hot fat sets quickly on the outside and puffs as its gas and moisture expand. If the pan is not hot enough, the batter soaks up oil slowly and turns heavy and greasy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes