Description
Delightful French-inspired fried croissant beignets served with a smooth, rich chocolate dipping sauce. These golden, puffed pastries are rolled from crescent dough, fried to perfection, and coated with cinnamon-sugar for a sweet and satisfying treat that’s perfect for dessert or a special snack.
Ingredients
Scale
Beignets
- 1 can refrigerated croissant dough (crescent rolls)
- 1/2 cup all-purpose flour (for dusting)
- Vegetable oil for frying
- 1/2 cup granulated sugar (for coating)
- 1 teaspoon cinnamon (optional)
Chocolate Sauce
- 1/2 cup chocolate chips or chopped dark chocolate
- 1/4 cup heavy cream
Instructions
- Prepare the dough: Lightly flour a clean surface and unroll the croissant dough. Pinch the seams together carefully and gently roll the dough out to about 1/4-inch thickness to create an even layer.
- Cut into shapes: Using a sharp knife or pizza cutter, cut the rolled dough into 2-inch squares or your preferred shape, making sure the pieces are uniform for even frying.
- Heat the oil: Pour vegetable oil into a deep skillet or heavy pot to a depth of about 2 inches. Heat the oil to 350°F (175°C), using a thermometer to maintain consistent temperature for proper frying.
- Fry the beignets: In batches, carefully drop the dough pieces into the hot oil using tongs or a slotted spoon. Fry each side for 1 to 2 minutes until the beignets are golden brown and puffy. Avoid overcrowding the pan to maintain oil temperature.
- Drain and coat: Remove the fried beignets with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. While still warm, transfer them to a bowl containing the granulated sugar mixed with cinnamon (if using) and toss gently to coat evenly.
- Make the chocolate sauce: Combine the chocolate chips or chopped chocolate and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until the mixture is smooth, glossy, and fully melted.
- Serve: Arrange the warm beignets on a serving plate alongside the chocolate dipping sauce. Enjoy immediately for the best texture and flavor.
Notes
- For a filled beignet variation, use a piping bag to inject chocolate or hazelnut spread into the center immediately after frying and before coating with sugar.
- Beignets are best served fresh and warm to maintain their crispy exterior and fluffy interior.
- Maintain oil temperature consistently at 350°F to avoid greasy or undercooked beignets.
