Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Beignets (pronounced Benyays) are traditionally served for breakfast or as a dessert and are best eaten when fresh and warm served with powdered sugar on top and a cup of caf-au-lait. Throughout the American Southwest and Mexico Beignets are called Sopapillas and are often served with a drizzle of honey or with a dusting of cinnamon sugar.
What is a beignet from New Orleans?
Beignets were brought to Louisiana by the Acadians. The beignet back then was a fried fritter, sometimes filled with fruit. Today, the New Orleans beignet is a square piece of dough, fried and covered with powdered sugar. They are generally served in orders of three.
What do beignets taste like?
What are beignets supposed to taste like? Beignets are a donut, so they taste like a donut! But with a bit more yeast risen texture. The flavor on the inside is not as sweet as a traditional donut and they have larger holes in the center since they puff up more. The powdered sugar that is used to cover the beignet gives them a sweet taste.
What is the difference between a beignet and a donut?
Beignets are a French doughnut that is made up of yeast and sweetened dough. The beignet dough is then cut into squares, fried, then dusted with powdered sugar. Doughnuts are different in shape and texture. Doughnuts contain more eggs compared to beignets, leaving more air pockets in them.
Are beignets like funnel cakes?
Although Beignets are associated with New Orleans, they actually originated in France. Made from the delicate, spongy pâte à choux, these airy, square pastries are found throughout the country. Unlike beignets, the funnel cake starts with a batter of eggs, milk, flour, brown sugar, vanilla and baking powder. No beignets are not like funnel cakes.
What do you eat with beignets?
Whether coffee or tea is your preference, having a hot drink to accompany your sweet beignets makes a perfect pairing. To balance out the sugar, try drinking coffee with chicory, which offers more bitterness than many other brands of coffee, in addition to some extra New Orleans authenticity.
Can I order beignets from New Orleans? Do beignets travel well?
Beignets Don't Travel Well. Beignet Mix is the best alternative, if you do not live in New Orleans. Beignets should be freshly made and served for the sweet taste of New Orleans. Because of the frying technique used to produce the golden crunchy outside, shipping prepared Beignets is not possible. But now you can make your own!
Can you reheat beignets?
Beignets are best freshly made but can be fried 2 hours ahead and kept, loosely covered, at room temperature. Reheat beignets (they should not touch) on a rack set in a large shallow baking pan, uncovered, in a 325°F oven until hot, 15 to 20 minutes.
What oil is best for beignets?
How To Make a Beignet
A beignet is a very filling, square piece of dough, fried in oil and blanketed with powdered sugar.
We recommend using cottonseed oil, but if you do not have access to cottonseed oil, you can use Canola, Grapeseed or even clarified butter, all of which have a high smoking point and can handle deep frying.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.