Panini Pete’s Beignets

Indulge in the heavenly creations crafted from pâte à choux pastry, a versatile dough that transforms into an array of delectable desserts. From the crispy delights of churros to the delicate éclairs, from the petite profiteroles to the grandeur of towering croquembouches, the possibilities are endless with choux pastry.

While beignets are traditionally associated with a chewier, yeast-based variety in the South, a lesser-known gem exists: the fluffy choux beignet. Popularized by the culinary prowess of Panini Pete, these delectable treats have garnered a devoted following in Fairhope and Mobile, Alabama. At Pete's establishment, an early morning queue forms, testament to the irresistible allure of his choux beignets.

Imagine sinking your teeth into a hot, fluffy doughnut-like delight, perfectly fried to golden perfection. Dusting them with a generous layer of Confectioners’ sugar while they're still warm enhances their irresistible appeal. For a burst of freshness, a gentle squeeze of lemon adds a tantalizing tang, though it's wise to indulge swiftly as they are best enjoyed promptly. At Pete's, these heavenly creations disappear in a blink, leaving only satisfied smiles in their wake.

Prep Time: 12 minutes   Cook Time: 7-8 minutes per batch
INGREDIENTS
1 ½ cups water
6 ounces unsalted butter
1 ½ cups all purpose flour
6 eggs, room temperature
1/8 teaspoon kosher salt
1 teaspoon pure vanilla extract
Canola oil for frying
Food thermometer
Confectioners’ sugar and lemon wedges for garnish
DIRECTIONS: 

Prep Time: 12 minutes   Cook Time: 7-8 minutes per batch

INGREDIENTS

1 ½ cups water

6 ounces unsalted butter

1 ½ cups all purpose flour

6 eggs, room temperature

1/8 teaspoon kosher salt

1 teaspoon pure vanilla extract

Canola oil for frying

Food thermometer

Confectioners’ sugar and lemon wedges for garnish

DIRECTIONS: 

Put canola oil in a large Dutch oven over medium high heat and bring it to 350 degrees F.

Mix the salt into the flour.  

Put the water and butter in a large saucepan. Bring to a boil. Remove from the heat and whisk in the flour all at one time to combine and form dough which will pull away from the side of the pan. Switch to a wooden spoon. Add the eggs, two at a time, blending well with the wooden spoon between each addition. Beat the dough with the wooden spoon until it goes from ‘slippery’ and glossy to matte.  Add the vanilla and stir to incorporate.

Scoop the dough with a small ice cream scoop and place in the hot oil. Take care not to over crowd the pot or the temperature of the oil will drop and your beignets will soak up oil. Fry for 7-8 minutes, turning the beignets around frequently in the oil. Drain on paper toweling.

Serve warm with a dusting of Confectioners’ sugar and lemon, lime, or orange wedges.

 

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