Jump to Recipe
New Orleans-Style Beignets with Chocolate and Caramel Sauces inspired by Cobblestones of Lowell
AI generated image
Inspired by Cobblestones of Lowell
Try the Original

New Orleans-Style Beignets with Chocolate and Caramel Sauces

Dessert Vegetarian
These light and airy beignets feature a pillowy yeast dough that puffs beautifully when fried, creating delicate pockets inside. A generous dusting of powdered sugar adds sweetness to the warm pastries, while the accompanying chocolate and caramel dipping sauces elevate this classic treat. The technique focuses on achieving the perfect texture - crisp exterior with a soft, fluffy interior.
Prep Time 30 mins
Cook Time 20 mins
Inactive Time 90 mins
Total Time 140 mins
Servings 6

Ingredients

  • 3/4 cup warm water (105-115°F)
  • 2 1/4 tsp active dry yeast (1 standard packet)
  • 1/4 cup granulated sugar (Divided)
  • 1/2 cup evaporated milk (Warmed slightly)
  • 2 whole large eggs (Beaten, at room temperature)
  • 1 tsp salt
  • 3 1/2 cups all-purpose flour (Plus more for dusting)
  • 2 tbsp unsalted butter (Melted)
  • 3 cups vegetable oil (For frying)
  • 2 cups powdered sugar (For dusting)
  • 1 cup heavy cream (For sauces)
  • 1 cup semisweet chocolate chips
  • 1 tsp vanilla extract (Divided)
  • 1/2 cup granulated sugar (For caramel sauce)
  • 2 tbsp unsalted butter (For caramel sauce)
  • 1/4 tsp sea salt (For caramel sauce)

Tools You'll Need

  • Stand mixer or large mixing bowl
  • Rolling pin
  • Pizza cutter or sharp knife
  • Deep-fry thermometer
  • Heavy-bottomed pot for frying
  • Paper towels
  • Fine-mesh sieve for powdered sugar
  • Small saucepans for sauces
  • Ramekins for serving sauces

Chef's Tip

When cutting the dough into squares, use a pizza cutter rather than a knife for clean edges without dragging. This helps the beignets puff evenly during frying. Also, maintain oil temperature between 350-360°F for perfectly golden pastries that are fully cooked inside.

Instructions

  1. In a large bowl, combine warm water, yeast, and 2 teaspoons of the sugar. Let stand until foamy, about 5-10 minutes.
  2. Add the remaining sugar, evaporated milk, eggs, salt, and 2 cups of flour. Mix until smooth.
  3. Stir in the melted butter, then gradually add remaining 1 1/2 cups of flour, mixing until a soft, slightly sticky dough forms.
  4. Knead on a floured surface until smooth and elastic, about 5 minutes. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
  5. Meanwhile, prepare the chocolate sauce: Heat 1/2 cup heavy cream until just simmering. Pour over chocolate chips in a bowl, add 1/2 teaspoon vanilla, and let stand 1 minute. Whisk until smooth. Set aside.
  6. For the caramel sauce: Heat granulated sugar in a saucepan over medium heat, stirring occasionally, until melted and amber colored. Remove from heat, carefully add remaining 1/2 cup cream and 2 tablespoons butter (it will bubble vigorously). Return to low heat, stir until smooth. Add 1/2 teaspoon vanilla and sea salt. Set aside.
  7. Punch down dough and turn onto a floured surface. Roll to 1/4-inch thickness. Cut into 2-inch squares (no need to let rise again).
  8. Heat oil to 360°F in a large, heavy pot. Fry beignets in batches, 2-3 minutes per side, until golden brown. Drain on paper towels.
  9. While still warm, generously dust beignets with powdered sugar using a fine-mesh sieve.
  10. Serve immediately with chocolate and caramel dipping sauces.

Plating

Arrange 3-4 warm beignets in a small pile on a dessert plate, ensuring they're generously dusted with powdered sugar. Place small ramekins of the chocolate and caramel sauces alongside. For an elegant presentation, dust the plate with additional powdered sugar around the beignets and add a small sprig of mint for color contrast.

Storage & Reheating

Beignets are best served immediately after frying and dusting with powdered sugar. If necessary, store cooled beignets in an airtight container at room temperature for up to 1 day and reheat in a 350°F oven for 5 minutes before serving. The dough can be refrigerated overnight before frying - bring to room temperature before rolling and cutting. Chocolate and caramel sauces can be refrigerated for up to 1 week; reheat gently before serving.

About This Recipe

These beignets draw inspiration from the iconic New Orleans pastry, transformed into a shareable dessert with decadent dipping sauces. The light, airy pastry showcases the traditional square shape and powdered sugar coating that are hallmarks of this beloved treat. The addition of rich chocolate and buttery caramel sauces provides complementary flavors that enhance the simple fried dough without overwhelming its delicate texture.

How did it turn out?

We'd love to hear about your experience making this recipe!