The Best Authentic New Orleans Beignets Recipe

[@tblgbn]

I love how he assures you, you dont need all the fancy stuff, whatever you have is just good enough. And he makes it all soooooo simple.

[@ChefBillyParisi]

Thanks for the kind words and for watching!

[@rogerroo]

That’s exactly how I felt watching this! He’s not annoying at all either lol.

[@melisa5114]

Yes I was worried I don't have the candy thermometer 😅

[@nomadmarauder-dw9re]

@@ChefBillyParisi everybody just fries up canned biscuits.

[@popawalker]

We only went to Cafe' Du Monde once a long time ago, I remembered liking the Beinegets. I tried the mix about a year ago and they were ok, but I used this recipe this morning, oh my, they were good. Thank you for posting this.

[@ChefBillyParisi]

That’s awesome, and yeah I’ve heard that about the mix that they’re just OK. I wanted to give you the biggest fluffiest pillow beignets on the Internet. Thanks for watching my friend.

[@michaelmacdonell4834]

That is all the recommendation I need!

[@nope.thankies]

I hear using heavy cream and lard with the box mix improves the beinegets.. maybe adding something extra so they puff up more would help too

[@davec5312]

I first saw these on "princess and the frog" and now I very much want to try them. They seem similar to NM sopapillas.

[@ChefBillyParisi]

Great movie, I have kids! Not far off from a sopapilla, replace the powdered sugar with honey.

[@jamiefromtexas1380]

Best line of the movie: “Gimme some of those man-catching beignets” 😂

[@ChefBillyParisi]

@@jamiefromtexas1380 😂😂😂

[@lrs1519]

If you ever find yourself at a restaurant that serves them, I urge you to try. They are truly special.

[@davec5312]

@@lrs1519 for sure!

[@fatimahwan5695]

Here’s the standard metric measurements for anyone that needs them: 237 water 7g yeast 50g sugar 158g milk 1egg + yolk 14g butter 552g flour Edit: i did have to add a bit of flour extra but other than that they alway come out fine!

[@jbnhgaming3680]

tysm!

[@mariasangines4971]

Thank you very much !!!!!!

[@pureimagination3825]

Did you make the beignets with these listed metric measurements? How did it turn out?

[@trashybear7915]

Thank you so much sir

[@fendyou17]

i coverting one by one. and just read this coment. lol..

[@PrazerFabiana]

I have a tip! I made them and I did a test: some I waited to golden on one side and then turned. With others I kept turning, didnt wait for it to golden completely. The ones I turned once turned out to be higher (more beautiful cause they look fluffy) but they were hollow. The other ones came out perfect, super fluffy. So I recommend doing that (:

[@janetbibriesca7371]

I did what you suggested and it’s totally true. I liked the ones that came out fluffy and not hollow much better. Thanks for the tip.

[@ThymeforBouldering]

@@janetbibriesca7371 you can fill the hollow ones with Creme patisserie ;)

[@sharonsolana]

Fabulous tip! Thank you!

[@cynthialopez4485]

Thanks.

[@sestdaentataina6184]

Only thing is, they supposed to be hollow ... SMH not dense and bready ....

[@sunshinejxssie3384]

I remeber hearing,"Beignets" in the princess and frog and always wanting to eat them but have never knew they were real..(silly..I know) I am so gonna ask my mom to help me make these! Cant wait!!

[@ChefBillyParisi]

Nice! My daughter loves that movie.

[@Serai3]

"but have never knew they were real..(silly..I know)" . Hey, I never knew sugarplums were real until I found the recipe! :D

[@alondrafelix7777]

same 🥺 it’s my favorite movie of all time

[@evelynd3342]

Not silly at all! I too didn’t realise they were real, I’m from the UK so we only have bland food here

[@sunshinejxssie3384]

@@evelynd3342 Oh dang 😔

[@anotherlilaclieutenant]

I've never felt such a sense of accomplishment as I did once I finished making these bad boys. I've peaked. It's all downhill from here.

[@ChefBillyParisi]

Haha! Thanks for watching!

[@13crazydaze]

Joyzlynn have you made croissants? Lots of waiting for the layers, but so well worth it.💕

[@anotherlilaclieutenant]

@@13crazydaze I haven't tried for croissants yet. But I've still got some good quarantine time left.

[@amalialiberty7532]

I too feel accomplished! My grandchildren absolutely love these!

[@nomperfect]

hahaha i know what you mean, but nah you may surprise yourself XD

[@hiwarda]

I made this and I couldn’t believe that I succeeded the very first time. Thank you for the great instructions! Beignets were sooo yummy!!

[@bcask61]

I’m so glad you showed how to put the salt in with slo motion. It can be so tricky

[@ChefBillyParisi]

haha, sorry I know I can get a little crazy with the video. My background is in video production as well and I can go overboard sometimes. I just want food to be beautiful is all.

[@diannajordison9179]

😂😂😂

[@nattitosandy4879]

😂🤣😩

[@cgalaforo777]

These were excellent! I’m from Louisiana, born and raised. Thank you so much for this recipe. There is something so satisfying about making something and it turn out just like the restaurants. I can now make beignets just like Café Du Monde.

[@AdamFaeth]

I made these today and they turned out great! I used 520g of AP flour and it was a little wet. Bob’s Red Mill says their AP flour is 136g/cup so I should have started with something closer to 590g instead. I was able to fold more flour in and it worked out. Thanks for sharing the recipe.

[@nancychace8619]

I remember Cafe du Monde from once-upon-a-time, a long time ago. There was nothing better than beignets and chicory coffee overlooking the Mississippi...

[@truelily7]

Made these yesterday. Scrumptious! We have eaten them at Cafe Du Monde. Wish We were there now. New Orleans is fantastic! Unless you have a big family at home you may want to half the recipe. It makes a ton. Usually my grandson wanders in to help fry but we have to distance right now. I miss my family but we must stay safe until danger is over. Thanks for great recipe. I will subscribe.

[@emilybradley3821]

We've made this recipe about 6 times now. After experimentation, we've found that 650 grams of flour works well. Also this recipe makes a huge amount! I think this would be enough for 6-8 adults.

[@ChefBillyParisi]

For sure!! Thanks for making it!

[@mallorynelsonn]

needed this! my dough wasn’t working

[@sapphiredarnell4124]

NOLA native here... I see a lot of comments comparing these to Cafe Du Monde. I'm sure this recipe is AMAZING as everyone is mentioning but *Cafe Du Monde is not the only, nor the best, beignet place in NOLA.* 🗣🗣🗣🗣 They're more dense and doughy. Morning Call, Cafe Beignet, Loretta's, Antoine's Famous Cakes (AMAZING glazed beignets instead of powdered sugar) New Orleans Coffee & Beignet Co and countless other places who have more of a hollow, light and airy beignets. CDM is good, just making you all aware that there are other places, that aren't famously known, that you might find even better. 🤷🏾‍♀️ This recipe looks incredible, btw. 👍🏾👌🏾🙌🏾

[@um_ellah]

I learned how to make beignets when i was like 10. In East Africa beignet are like the staple food and we learned how to cook and bake at a very young age. I've grown so used to it that I never measure anything not that I was ever taught to measure them in the first place lol. I just add ingredients until it feels right (as we do with all our cooking lol). So, I always find it so interesting when people are this precise with their recipes and measurements. Also, beignet are the best with a nice up of hot chai or tea (better if it African or Indian chai). You just dip it in there and it soaks up all hat chai goodness. amaizing.

[@vulpecula182]

I think there is a little difference between our beignets & new Orleans style ones

[@MGsupergirl]

I had to cancel my trip to New Orleans this week. I will be making these little lovelies.

[@ChefBillyParisi]

Yeah cancelling travel sucks right now, just had to pull the plug on a trip today too. Thanks for watching.

[@alanpzeiser]

Finally!!! Thank you! Thank you!! Thank you!!! I've seen many other people here on KZbin that have tried to recreate beignets from scratch and never come close! I'm from the New Orleans area, have lived here all 40 years of my life and have been to Cafe du Monde more times than I can count. Thank you for pronouncing the name of the city correctly and thank you for staying authentic to the way beignets are truly made!

[@ChefBillyParisi]

Welcome, thanks for watching.

[@noyatoledano2424]

These are INCREDIBLE They take a while but super easy to make!!

[@ChefBillyParisi]

Thank you so kindly!!

[@bisousmeable]

I am French and Italian - I grew up on French Beignet living in France and this is an awesome recipe. I made them last weekend and they were the best :) This is the best recipe ever!!!

[@colorado.alleyoop]

Oh my !!! Let me tell you, I've made these a few times. They are now a family favorite. Great recipe!! Follow each step and they come out soooo amazing! You can not eat just one or two or three lol so soft and so yummy 😋

[@milanbroussard]

Man, your video has inspired me to start my beignet business at 17! I have enough courage to follow my dream, thank you so much!

[@guyroo9974]

made these the other day, and they turned out amazing! I used honey and caramel as dipping sauces and they were delicious.

[@ChefBillyParisi]

That sounds delicious

[@kowardlykow12]

@Aisha Rahman - yes, they’re supposed to be hollow and light in the inside. Edit: (basically fluffy inside)

[@kalsoom6923]

Is this in degrees Celsius?

[@melvinwong2232]

@@kalsoom6923 Fahrenheit my friend. If it was in celcius, you would have seen boiling water. P.S - water can only boil to 100 degrees celcius unless superheated

[@jerrikriz7820]

My kids requested beignets. I've only used a boxed mix and was dreading the sticky mess. I'll never go back to that box again! This recipe from scratch was so satisfying to make and eat. I felt accomplished in my efforts. Kids were happy. Mom was happy. Thank you!!!

[@aishasadiq2210]

Lovely. We have a similar snack from the northern part of Nigeria known as "chin chin". They contain the same ingredients except the yeast, commonly baking powder is used. Amazingly they ate also cubes, but smaller bite size ones. Popular party snacks. Small world

[@gemmaperrotta9243]

This recipe produces fluffy, crispy, authentic beignets. Delicious results and a simple recipe- I’ve tried several other methods and this one is by far the best!

[@traceyfriedman5308]

OMG, just made these - INCREDIBLE! I was short on my regular all-purpose flour, so used 3 cups all-purpose flour and 1-1/3 cups bread flour. Perfection! Thank you, Chef!

[@ChefBillyParisi]

Awesome

[@marieantoinettev712]

Love chef Billy Parisi! Clear, simple, knowledgeable and fun 🤩

[@loriwilson4933]

We lived in NOLA for a year and going for beignets and chicory coffee at Café du Monde was such a treat. Good times

[@ChefBillyParisi]

The best!

[@cassondrasatcher-mitchell6831]

I am from New Orleans and I think you may give Cafe Du Monde a run for their money. Good job Chef, they look delicious.

[@ChefBillyParisi]

Haha, I appreciate that so much!

[@lanckwaah9384]

I just made these. 10/10 recommend. I didn’t have a stand mixer so I just use like the whisks that you put in the electric things, and it worked okay. I like how these are super customizable. My parents don’t like it sweet so they don’t add any powdered sugar whereas my siblings can add a lot (when my parents aren’t looking 😂).

[@ChefBillyParisi]

Awesome

[@janetbibriesca7371]

Delicious 🤤 I made these beignets and they came out super fluffy and tasty all my boys ( including my husband) loved them. Thanks for your wonderful recipe.

[@hongrn]

Hi Chef Bill, my wife is an ardent beignet fan, so when I presented her with a plate full of beignets I made using your recipe, she ended her social (marital) distancing. Thanks so much for an awesome, easy recipe!

[@KUSZPREM]

Currently in Quarantine... and I’m about to try this recipe... it looks delicious 😋

[@ChefBillyParisi]

Do it up. PS, love Tribe. Once again used to be one of my favorite songs back in the day.

[@chelseykate14]

I made these a few days ago and they were so good. I had to alter the recipe and cook time. Since I used all purpose flour I had to double the flour-7-8 cups before the dough reached the good consistency where it was pulling from the bowl. And since I added more flour I added about 1/3 cup more sugar to the mix. The rise time took longer when I did this. I think it took 4-5 hours to fully rise (honestly I thought I messed up at that point-but it did finally rise when I quit checking on it lol). I put the dough in the fridge after and fried them the next day. It took about 30 seconds on each side to cook. I was so scared they were going to turn out horrible since I had to deviate from this recipe but they were AMAZING. So if anyone is wondering if all purpose flour is ok-its is but you will have to add twice as much or you will get a cake batter consistency.

[@ChefBillyParisi]

You def should not need to do that, you would just need to back off the liquid. Glad it turned out ok.

[@janpham487]

So what is the dough or flour to use to make it real good?

[@conniegant7781]

He also used A.P. Flour just a certain brand.

[@janpham487]

Connie Gant thanks Connie😊🙏

[@janpham487]

Connie Gant thanks Connie😊🙏

[@soniamills]

I made these yesterday. It was very easy and soooo good. By 6pm there was nothing left. Pity I can't paste the pic I took. I'm definitely keeping this recipe. Thank you Chef Parisi.

[@ChefBillyParisi]

Love this!

[@samzy8847]

He’s like that one cool teacher, but in a good way

[@ChefBillyParisi]

Hah, thanks for watching.

[@sctchar4040]

I'm in Thailand, I had visited Cafe' du Monde in 1988. I bought some bakes and coffee. ...So delicious..

[@dayspain7140]

I made these today and my family loved them!! Although they ruined the traditional powder sugar coating serving and turned them into Mexican churros, coated them with cinnamon sugar instead and filled them up with Mexican homemade cajeta (caramel) SUPER DELICIOUS!

[@ChefBillyParisi]

Awesome

[@claranepo]

I just appreciate so much that you make alternatives if you don't have the right tools. Thanks so much for this recipe! 😊

[@ChefBillyParisi]

Thanks for watching!

[@Bernicemarie]

Literally made these just now and OMG your recipe was PERFECT! So soft and pillowy! Thank you!!

[@ChefBillyParisi]

Awesome

[@PLGR97]

Just tried it today but I substituted AP flour with bread flour and whole milk with evap milk and it turned out to be so good and chewy, this really is the best recipe for beignet, thank you so much for this

[@robertfousch2703]

The real deal is bread flour and buttermilk. If you look at the flour content on the actual it’s wheat and malt barley.

[@quitethesoph3558]

During this craziness, I've decided to UP my baking and cooking game. I've started watching random cooking videos and when I see a recipe I have all the ingredients for, I add it to the list to try. I may as well use this time for something good. You can never really learn *too much*, anyway. Thank you for this recipe! We will definitely be trying this! Stay safe and healthy, everyone!

[@ChefBillyParisi]

I agree, time to do some fun stuff while we’re all stuck inside. Thanks for watching

[@geegnosis8888]

Oh wow, finally. A proper beignet instruction. Thanks my friend.

[@ChefBillyParisi]

Thank you so kindly!!

[@gmcrilley]

These are delicious! Great recipe. We tried them with the powdered sugar and they were good, but with a simple glaze on them they were fantastic!

[@ChefBillyParisi]

Yum!!

[@nelliej.6796]

Made these the other day and they were the bomb dot com!!! The dough made so many. I had cooked the whole thing. Gave some away and stored the rest in a plastic container in the fridge. Had 2 a day for like a week and a half lol. Heated them up in the oven at 350°. Was so surprised that they never tasted a day old. Great recipe!!!🤗

[@ChefBillyParisi]

Nice!

[@mnfrancis1]

I tried this last night and OMG!! Definitely a legit recipe!! Tasted just like the ones I had in NOLA!

[@ChefBillyParisi]

Thanks for giving it a shot!

[@Andrew-3445]

I topped these with some raspberry jam and it was the best donut I ever had. Now I make these almost every weekend.

[@montanammah6468]

Thank you Chef Billy, Made these today, gave most of them away to friends, a number of them said they were transported to Cafe du Monde

[@ChefBillyParisi]

Welcome, thanks for watching

[@woofwoofwoof1827]

I made beignets with this recipe and it was a absolute success! I've made beignets before but they didn't turn out good. This helped SO much thanks!

[@ChefBillyParisi]

Thanks for giving it a shot

[@80cheeze]

Thank you..thank you...thank you... I've made this today. My whole family loves it. Soft and not too sweet. I added another 1/2 cup of flour, maybe because of Malaysia hot & humid weather.

[@ChefBillyParisi]

Absolutely could be. Going to have slight variations depending on where you live.

[@lindaadhola4514]

I love that you always try to give the history of food , we have them in Kenya , East Africa , that's one way of making them , you can also use baking powder n omit the yeast or can use both or .....anyway there are many ways of making them , we call them mandazi, or mahamri .

[@adriana-lu3ib]

Thanks to covid-19, it has sparked an interest for baking in me. I'm trying to expand the list of things I know how to make when I came across your video. Thank you so much for this recipe, I had a lot of fun making it for my family and friends! To you who is reading this, pls take care, stay safe and stay sane! We will get thru this u guys

[@BenitaThomas-k6q]

I’m gonna make this, they look delicious

[@twosiciliansisters5747]

I have never made beignets before and I always have wanted to. I live in indiana and have never eaten a beignet from New Orleans. Here in indiana they are fried rolls. Well I did it and taste better with cinnamon sugar. Yum thank you You made me challenge myself

[@debimoore4926]

Best DAGGUM Beignets ever!! I used bread machine for easy kneading.They were so light an perfect!!Thanks Chef!!!

[@ChefBillyParisi]

Thanks for watching and making :-)

[@mimikyo0]

I made these today and it turned out so fluffy and perfect. Ty😊

[@ChefBillyParisi]

Awesome

[@calebh778]

Was the dough really sticky when you removed it from the stand mixer? That’s what happens to me...

[@justinenettrour3888]

I tried your recipe and the beignets turned out fabulous! Although honestly I used just regular AP flour.

[@tajuanaharris3482]

These look just like Cafe du Monde's! They are so beautiful! Definitely going to make these.

[@ChefBillyParisi]

Thank you so much, appreciate that!

[@stizan24]

I’m making these for my family for Easter. No family coming over for dinner because of Covid-19 so a lot less cooking today. This is the second time I made them, I love them.

[@ChefBillyParisi]

Enjoy.

[@stizan24]

@@ChefBillyParisi they turned out awesome. My family used to go,to,the circus and get “elephant ears” fried bread with cinnamon and sugar. So I roll these in cinnamon and sugar. Memories! I showed this video to my coworkers too. So easy to make and you present it in a fun way that is easy to understand. Not only what to do, or how to do it, but also why.

[@iluvclairo]

i made these today. they were absolutely delicious. I would just recommend that if your dough is kind of sticky out more flour. takes just like cafe du monde’s beignets

[@ChefBillyParisi]

So great they worked out!

[@ahobbins123]

I made these twice already. They are AMAZING!!

[@ChefBillyParisi]

Awesome

[@bobbied6125]

I just made these. OMG! They were just as good as the ones I had in New Orleans. The hardest part was waiting for the dough to rise. I was so impatient but they turned out perfect! Thank you!

[@jamespennock3010]

Worked at Disney's Port Orleans in the 90's. They had a restaurant called Bonfamille's. Beignets was a big breakfast staple. Loved them!

[@ChefBillyParisi]

Nice

[@jazzminatento5374]

THIS IS THE BEST RECIPE!!! Thank you so much for making this so easy. I nailed it on my first try!

[@ChefBillyParisi]

Nice!

[@lathamshomestead]

I love cafe du monde beignets. We live about 40 minutes from New Orleans and they my favorite. We will be trying these to see if they just as good.. thanks 😊

[@MrExguru]

just landed on this video. He has a very calming voice. I'm sticking around for more. definitely subscribing.

[@ChefBillyParisi]

Thanks!

[@alexandraapalaghiei5274]

Omg. This is the first time I’ve actually checked the recipe and I just realised how similar they are to our Romanian ‘Gigosi’ recipe. I am soooo making these today. Thank you 🙏

[@ChefBillyParisi]

Thanks for watching!

[@MysTeri0usMatT7]

This vidio is very underrated...yet it is best ive seen by far. 5 ***** no questions asked.

[@ChefBillyParisi]

Thanks for the love, appreciate it!

[@itsacarolbthing5221]

They look divine.

[@azizaali6113]

Its maandazi from Tanzania. I make it everyday for my children.

[@mzaifuddin]

I try these its very easy. I make it for tea time very good

[@eberjom9119]

I just went to Cafe Du Monde for the first time during Mardi Gras of this year (2020). The beignets and the chickory coffee were so good

[@ChefBillyParisi]

Jealous!

[@pastoryoda2789]

Eberjo M Stay out of New Orleans it is full of the Devil and Voodoo

[@sherrilyndacarney6287]

SSG Squidward - Have you ever been to New Orleans? Because if you haven’t I invite you to come after quarantine has been lifted and see for yourself that it’s definitely not what you have been lead to believe.

[@GDSmith-dv1xy]

Eberjo M. U may need to check yourself. That is about the time covid-19 invaded NOLA. U could b a carrier and not know it.

[@carollincoln7945]

I just made these Beignets, they are so delicious. My daughter forwarded your recipe and it wasn’t hard at all and most of all it was super yummy! . Thanks Chef Parisi!

[@ChefBillyParisi]

Thanks for giving it a shot!

[@ShakiraYah]

Good job baby!!! Your recipe is spot on the butter makes the difference ya heard me..⚜⚜⚜⚜⚜⚜⚜⚜⚜⚜ I make these all the time.. Cottonseed oil can be purchased on Amazon too! The mix is for tourist who dont know better...

[@ChefBillyParisi]

Thanks for watching!

[@coffeebeann1]

Chef Billy Parisi how much water did you start off with????

[@fannyescudero6284]

Happy New Year. This will be my first 2022 recipe to try .

[@eveliajimenez9890]

I made these today and they turned out really good! Going to make them again once I get a stand mixer lol.

[@ChefBillyParisi]

Awesome!

[@marissaw2074]

I went through Louisiana during a road trip and stopped right outside New Orleans to get beignets and they taste SOOO GOOD ty princess n the frog for introducing me to them 💗

[@ChefBillyParisi]

So good!!

[@jtbburch4674]

My daughter has begged to make these because of Princess and the Frog, and I just recently came across your video. Thank you for making it easy and fun for us! She loved it.

[@ChefBillyParisi]

Awesome and have fun making them!

[@Simply_Helen]

These are FANTASTIC!!!! It was worth the extra effort instead of the mix. And you're right, the dough is so soft and pillowy, so nice to roll out. I would highly recommend! FYI ... I don't own a stand mixer. I used my kitchen aide 9 speed handmixer with it's dough hook attachment. I also did have to add a little bit more flour. Looks exactly 💯 as pictured in your video! Sooo soft and puffy! 🥰

[@mignonfrench4983]

i cooked this after watching this video and they were amazing! I found that if i followed the time he suggested they turned out as brown as the ones in the video. If oil is really hot, I fried for almost 1 minute on each side for golden brown

[@ChefBillyParisi]

Thanks for giving them a shot

[@lindarobinson663]

Cool thanks a lot

[@sarinamelwani2492]

This is the perfect recipe! It’s so easy to make these beignets and they taste amazing!!

[@kevinspafford212]

Just made some with freshly ground white whole wheat flour. Great recipe! Thank you!!

[@ChefBillyParisi]

Yum!

[@CHOONIE0613]

Thank you bro. Just tried your method. But instead of the mixer, I kneaded it. It works like magic. My kid loved it.

[@ChefBillyParisi]

You can do that too. Thanks for giving it a shot

[@jazmyn130]

I just made these!! Truly amazing and I’m the recipe makes a lot!

[@LifeWithDieselandKona]

Absolutely love beignets! Husband's side of the family is French! Thank you for sharing this recipe!

[@brucequisido6417]

hands down to you, chef!! love the way you explained each and every step, you made this recipe pretty doable!!

[@ChefBillyParisi]

Awesome

[@joliejolie1]

Ok this was extremely easy and AHMAZING!!!!!!!

[@ninditafara2612]

How long does the beignets stay soft and pillowy in the room temprature after frying? Thank youu....

[@ChefBillyParisi]

Not too long, you can keep them on a rack over a sheet tray in the oven at 165 and you may get an hour out of that.

[@masakprasak]

I Made this and it was DELICIOUS! the dough was so soft I had trouble cutting it. This makes a looot of beignets, everyone had about 4/5 pieces. It was good after second day but after third it really lost all of it's magic. Amazing recipe! Can't wait to try more from you 🤗 😁👏 Have any of you tried some of his recipes and is willing to recommend them to me ?

[@ChefBillyParisi]

Thanks for giving it a shot

[@valerieneal2747]

IT'S BEST TO EAT THEM SAME DAY THEY WERE MADE.

[@mrjprocks]

These look amazing! New Orleans is one of my favorite city. How long can you refrigerate the leftover dough for?

[@ChefBillyParisi]

You could refrigerate the dough for 2 days

[@mrjprocks]

Chef Billy Parisi thanks!

[@mrjprocks]

Why are some airy and some more doughy. How do I get the consistency of airy beignets?

[@miyahvm4109]

John P some might of not been cooked long enough

[@mrjprocks]

miyahvm it browned nicely and cooked all the way. But it was probably over mixing the dough because I don’t have a auto mixer. Thanks

[@sabrinaramirez4585]

made these fro thanksgiving and everybody loved them.

[@ChefBillyParisi]

Nice!

[@kateamarlow]

Woah! I love the combo of great, technical cooking and cinematography. Am I watching an art film? A cooking show? WHO KNOWS BUT I LOVE IT! So relaxing! ETA: this is my first time here. I'm so excited to binge the rest of the content 👏

[@ChefBillyParisi]

Hey thanks for watching, appreciate it!

[@BSWVI]

Me too!! Sometimes the algorithm gets it right!!

[@SaraBethGroover]

Craved. Made. My. DAY.

[@ChefBillyParisi]

Nice!!

[@LIZZIE-lizzie]

Absolutely THANK YOU for including the ingredients and measurements in your description! I guess Louisiana has their baguettes and NYC has zeppole. It really is six of one, half dozen of the other. Thanks for a great recipe👍

[@ChefBillyParisi]

Thanks for watching!

[@angesanchez9323]

sometimes to check the heat i’ll get a bit of the scraps and plop it in, cook completely and adjust the heat from that!! this recipe is amazing i’ve done it before and i’m doing again today!!!

[@ChefBillyParisi]

That’ll work too!

[@cappyjones]

These were a big hit with my family! 👍 Thank you so much!

[@ChefBillyParisi]

Awesome

[@jamiepark888]

I grew up eating Café du Monde beignets and now that I live far from my beloved Nawlins, I have to learn to make these. It’s Fat Tuesday this week so think I’ll give it a try. Thanks!

[@valentino1646]

This is such a dramatic video, I love it😂

[@ChefBillyParisi]

Hah

[@christya2488]

I've been to the French Quarter Cafe du Monde in New Orleans many times. The beignets and cafe au lait are amazing! I definitely plan to try this recipe.

[@ChefBillyParisi]

So good!!