Beignets de Carnival Recipe | Food Gypsy (2024)

Looking for some Cajun inspiration this weekend, struck up a conversation with guy across the table who just happens to be a very talented Chef. “Go classic, go simple; Jambalaya and Beignets de Carnival” he says. “What’s a Beignet?” His eyes widened, his mouth dropped open “You don’t know Beignets?” “Apparently not.”

What followed (after the rolled eyes and the ‘tut-tuting’) was not just a lesson in French Cuisine but a sentimental journey down the garden path of childhood and family cooking in the kitchen with his Grandmother, Georgette.

Food Gypsy Technical Advisor (and love of my life) Chef Benoit Gelinotte learned to cook where most of us learned to cook, in the kitchens of his mother and his grandmother. The thing is, his maternal grandmother, Georgette, was the talented Chef Georgette.

The other thing is, he’s French.

Brought up in a culture of food, loving the process and seeing the day-to-day results in the kitchen with a strong-willed woman at the helm; when it came to a decision as to which career path to take, he followed in her footsteps and has now been in the kitchen for more than 25 years.

During his culinary education and into adulthood, Ben was expected in his Grandmother’s kitchen on all holidays, religious events, festivals and family gatherings. Cooking beignets for hours on end. Mountains of them.

No wonder he was her favourite.

“A ‘proper’ Beignet de Carnival is a yeasted dough similar to a brioche, fortified with egg and butter, then rolled, cut, twisted and fried, light and golden brownand dusted with sugar” he explains.

“So… it’s like a doughnut.”

“MAIS NON” says Ben “it’s like a FRENCH doughnut.”

Oooo la. The French do have a way with food.

The Influence of Food Culture

It’s that culture of cuisine that fuels Cajun cuisine, because after all, before they were ‘Cajun’ they were ‘Acadian’; French loyalist sent packing by the British from what are now the Canadian Maritime provinces, who then took root in the swamps of Louisiana and throughout the south.

In an all too brief trip to New Orleans some years ago, I developed a deep fondness for its people and their food. Rich in cultural lore, flavour and spice, plus that signature fingerprint of the French whichechoes in every bite.

Butter. Cream. Pork fat. Decadence.

The Beignet in particular is a tradition during carnival season, its distinct shape is twisted to represent the carnival mask. But it is the light crispness, combined with its rich buttery dough that rises and puffs as it’s cooked in hot fat… that makes the Beignet addictive.

Ben’s secret Beignet ingredient? Orange Blossom Water. A light, fragrant essence that make this a very traditional recipe. You can find Orange Blossom Water at most large grocery stores or specially food shops. Chef Georgette would insist. (So does Chef Benoit.)

Party, Marti Gras Style

Hope you enjoy our little Cajun tribute to Mardi Gras, click here for a classic, Spicy, Saucy Jambalaya a la Gypsy for some Louisiana heat… no matter where in the world you may be.

Literally translating to ‘Fat Tuesday’, Mardi Gras is the feast before Lent, 40 days of fasting and self-denial. After feasting on Beignets, now I know why it’s called ‘Fat Tuesday’, it should be followed by ‘Go-to-the-gym Wednesday’.

My jeans appear to have shrunk. I consider them faulty.

He made Beignets. First time in 20 years he’s madeBeignets. I’m a luckygirl.

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Gypsy Math: I know, I know it’s weighed, metric.The dude isFRENCH.Hey,I was just happyit was in English.

Conversions should be reasonably accurate, the most important measurements are flour, yeast, butter, and egg, which were checked twice, both on a conversion scale and in my kitchen.