The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Beignet at the Cafe Du Monde in New Orleans

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SylviaH's picture
SylviaH

Beignet at the Cafe Du Monde in New Orleans

My daughter, her husband, 3 children and Moochie, one of their dog's just returned back home here in San Diego from a 4 day sightseeing trip to New Orleans.  This was one of their many stops.  Moochie goes everywhere..see his little ear and foot in the photo!  I bet he even got to enjoy some Beignet!


 Beignet at the Cafe Du Monde



Sylvia


 

Comments

Bixmeister's picture
Bixmeister

Stop you're making me hungry!  Those Beignets are very addictive.  I go to the Cafe Du Monde every time I go to New Orleans.  My Brother-In-Law lives there.


I am just about due for a visit to New Orleans.


Thanks, Sylvia

SylviaH's picture
SylviaH

What a great visit and food you must enjoy!  New Orleans has some great food! 


Sylvia  

farina22's picture
farina22

If you're going to NOLA soon, you just have to try the Morning Call (http://www.morningcallcoffeestand.com/index.html). I never miss it! They were in New Orleans for about 100 years until they moved out to Metairie, very close to town. They even moved the original counters. They are in a strip mall, but once you walk inside the the cafe, you are back in time. They still roll and cut the beignets by hand. Oh, you haven't lived!!

SylviaH's picture
SylviaH

My son-n-law has his business centered in Louisiana and is very familar with the Louisiana area.  I'll ask him about the Morning Call.   

shuttervector's picture
shuttervector

Hi, Sylvia,


I am also in San Diego. I took one bread class at Good News. The photo of the beignet is beautiful but having been there the taste is very disappointingly dull. New Orleans is great, though, on many levels.


Dorothy, shuttervector@gmail.com

SylviaH's picture
SylviaH

My daughter's family doesn't indulge much in rich pastries..especially my daughter..I had to laugh..this was just a fun sightseeing trip and was so like her husband and his sense of humor to take them for beignets....She just sent me a message..."I hope your not making those donuts!"  I can just see her face when they were served!


Sylvia 

La Mesa Bob's picture
La Mesa Bob

We love these too! World Market here in San Diego has cheap boxes of their mix--- about 3 dollars. There is also a great Lyonnais recipe for a French Version in Bocuse's Regional French Cooking-- page 58 Lyonnais Fritters (Bugnes) note* not at the public library in SD but available through Amazon


100 bugnes:


4 cups flour -- pinch sugar - 1/2 tablesppon baking powder - 4 eggs - 1/2 pound unsalted butter - grated lemon zest - 1 tablesoon rum - powdered sugar - 8 cups of veg oil for frying - scalloped pastry wheel and oil to 375


While the World Market Box is easier and cheap it does not include my favorite ingredients being the rum and zest in the Bocuse or any New Orleans jazz.

SylviaH's picture
SylviaH

I didn't know they had rum in them..or do they..you mean enjoying the good things to drink and the atmosphere.  I've never eaten one and would love to taste a good one.  When in the mood to really indulge in such a pastry..they look so delicious.  One of these days I'm going to fry up a batch!  : )


Sylvia

rfedele's picture
rfedele

So where's the recipe? You're killing me!

SylviaH's picture
SylviaH

I would love a good one too : ) 


Sylvia

Bixmeister's picture
Bixmeister

A store named Mardi Gras in Pt. Loma carries beignet mix as well as many other New Orleans a including a favorite, Boudin Blanc sausage.  They have alligator sausage as well.  I believe the store is near Midway.


 


I didn't know Cafe Du Monde moved to the Metairie location.  I had beignets at the Market as well as Metairie near where my brother-in-law lives the last time I was there, maybe 3 years ago.


 


Bix

La Mesa Bob's picture
La Mesa Bob

Mix flour and sugar in a mixing bowl. Add baking powder and mix, then stir eggs in one at a time.


 


Mix in softened butter, zest, and rum and use your hands to mix into a smooth dough. Roll dough on loightly floured board and roll until very thin. Cut into triangles about 4 inches with that pastry wheel and add to oil a few at a time and cook until light brown-- remove, dry and powder with powder sugar!  The picture in the book has little bows you can make too!

Yolandat's picture
Yolandat

I thought they were made with Yeast not baking powder. 

La Mesa Bob's picture
La Mesa Bob

The ingredients notes on the box are:


Source: http://www.cajungrocer.com/cafe-du-monde-beignet-mix-p-454.html


enriched wheat flour, enriched barley flour, milk, buttermilk, salt, sugar, leavening (baking powder, baking soda, and/or yeast), natural and artificial flavoring


 


They suggest cooking in cottonseed oil.Cotton Seed oil is even 'California Friendly' (i.e. transfat free). Cotton seed oil has been in use for about 200 years so may be the original oil used for these treats.


 


Apparently there is not much change between the two in terms of the final product if that is an 'either or' ingredient. I still think rum and zest better than whatever the artifical flavoring might be.


 


 

cranbo's picture
cranbo

I doubt that Cafe Du Monde makes the dough using their own mix. From what I've seen (in person & Youtube) they mix their beignet dough in house using Big Chief H&R flour (a bleached, bromated AP flour). Haven't been able to confirm whether they let their dough rise or not, that would confirm whether they leaven with yeast or with baking powder.