Beignet

French roots in Louisiana

Beignets arrived in Louisiana with French colonists in the 18th century. The word is simply French for “fritter” — any dough fried in oil. In France, beignets encompass many shapes and fillings; the New Orleans version evolved into a distinct hollow square of choux dough, puffed by steam inside the hot oil.

The Café Du Monde version

Café Du Monde in the French Quarter has served beignets since 1862. The formula is deceptively simple: choux dough piped and cut into rectangles, dropped into hot oil until golden-brown and puffed, then pulled out and immediately buried under powdered sugar. The powdered sugar cloud — guaranteed to cover your dark clothing — is part of the experience.

The dough

Unlike American doughnuts made from yeasted dough, the classic New Orleans beignet uses choux pastry: a cooked paste of butter, water or milk, flour, and eggs. When dropped into hot oil, the water in the eggs turns to steam, inflating the beignet from within.

Mardi Gras

Beignets are traditional Mardi Gras food throughout Louisiana and southern France. In France, Mardi Gras (Fat Tuesday) was historically the last day to eat rich fried foods before Lent, making beignets central to pre-Lenten feasting.