On this morning’s Ca C’est Bon, GMA was LIVE at Vermilionville making a batch of delicious beignets.
KATC’s Abby Breidenbach met up with Chef Marcus Bergeron who walked us through the steps to make these classic Louisiana treats.
The first order of business in creating these pillows of dough is to bring together your dry ingredients. Chef Marcus shows us how:
After your mixture has come together it’s time to roll out the dough. For these steps, get the family involved.
Before sinking your teeth into these squares, it’s time to fry. This might be a job best left for the adults, but the finishing touch of powdered sugar might be the perfect task for aspiring young chefs.
And there you have it! Tasty beignets the whole family can enjoy.
The things you’ll need to complete this recipe:
4 to 5 cups of flour
1 cup of cream
1/2 cup of milk
1 tsp. of salt
6 tablespoons sugar
4 tsp. of baking powder
Mix eggs, cream, salt, sugar, baking powder and 2 cups of flour together. Gradually add the remaining flour until the dough is no longer sticky. Cut into two halves. Roll out dough on a floured surface until it is fairly thin. Cut into small squares and put 2 slits in each square. The slits are needed for the dough to puff up properly. Fry in hot fat at approximately 380 degrees until brown.
View our last segment of Ca C’est Bon where we made Rougarou Gumbo with chef Mandi Lacombe.