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To make hazelnut cream beignets, you need these key items: - 1 cup all-purpose flour - 1 tablespoon granulated sugar - 1/2 teaspoon salt - 2 large eggs - 1/2 cup water - 2 tablespoons unsalted butter - 1 teaspoon vanilla extract - 1/4 cup hazelnut spread (like Nutella) - 1 cup heavy cream - 1/4 cup powdered sugar (plus extra for dusting) - Vegetable oil for frying These ingredients create a soft and fluffy dough, perfect for frying. You will need a few simple tools to make this recipe: - Medium saucepan - Spatula - Mixing bowl - Electric mixer - Deep frying pan - Slotted spoon - Small ice cream scoop or two teaspoons - Toothpick or skewer These tools help you prepare, mix, and fry the beignets with ease. If you don’t have all the ingredients, here are some substitutes: - All-purpose flour: Use gluten-free flour for a gluten-free option. - Granulated sugar: Brown sugar adds a deeper flavor. - Heavy cream: Use coconut cream for a dairy-free version. - Hazelnut spread: Almond butter or peanut butter works in a pinch. These swaps can still yield tasty beignets while working with what you have. {{ingredient_image_2}} Start by making the dough. In a medium saucepan, mix the water, unsalted butter, and granulated sugar. Heat this over medium heat until it boils. Stir until the butter melts completely. Once it boils, remove it from heat. Now, add the all-purpose flour and salt all at once. Stir hard with a spatula. Keep stirring until the dough forms a smooth ball. This will take a minute or two. Let it cool for about 5 minutes. After cooling, add the eggs one by one. Mix well after each egg until it all blends nicely. The dough should look smooth and shiny. Finally, stir in the vanilla extract. This adds a lovely aroma and flavor to the dough. Next, let’s fry the beignets. Heat about 2 inches of vegetable oil in a deep frying pan. Aim for a temperature of 350°F (175°C). To check the oil, drop a small piece of dough into it. If it sizzles, you're ready. Use a small ice cream scoop or two teaspoons to drop rounded dough balls into the hot oil. Be careful not to overcrowd the pan. Fry in small batches for the best results. Fry each beignet for about 3-4 minutes. Watch for them to turn golden brown and puffed up. Use a slotted spoon to lift them out. Place them on a plate lined with paper towels to soak up extra oil. Now it’s time to fill those tasty beignets. First, whip together the heavy cream and powdered sugar in a bowl. Use an electric mixer until soft peaks form. This will create light and fluffy whipped cream. When the beignets cool, make a small hole in each with a toothpick or skewer. Gently pipe hazelnut spread into the hole. Then, fill it with the whipped cream. For a great finish, dust the beignets with extra powdered sugar. This makes them look so tempting! Serve them on a nice platter. You can add a small bowl of hazelnut spread for dipping, too. Enjoy your delightful sweet treats! To get the best texture in your beignets, focus on the dough. After mixing the flour, salt, and egg, check the consistency. It should feel smooth and glossy. If it is too thick, add a tiny bit of water. If it's too thin, mix in a little more flour. When frying, keep the oil at 350°F (175°C). Use a thermometer for accuracy. This heat helps the beignets puff up and turn golden brown. Fry them in small batches. This way, they get enough space to rise and cook evenly. One common mistake is overcrowding the frying pan. This cools the oil and makes the beignets greasy. Always fry a few at a time. Another mistake is not letting the dough rest after cooking. Letting it cool for a few minutes helps it firm up. Also, avoid undercooking the beignets. They need 3-4 minutes on each side. Check for a golden color. If they look pale, they need more time. If you have leftover beignets, store them properly. Keep them in an airtight container at room temperature. They stay fresh for one day. If you want to keep them longer, freeze them. To freeze, place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. When you want to eat them, reheat in the oven. This makes them crispy again. Pro Tips Chill the Dough: For the best results, let the dough rest in the refrigerator for about 30 minutes before frying. This helps to firm it up and can lead to a lighter beignet. Use a Candy Thermometer: To ensure the oil is at the correct frying temperature, consider using a candy thermometer. This will help you achieve the perfect golden brown color without burning. Experiment with Fillings: While hazelnut spread is delicious, feel free to get creative! Try filling the beignets with fruit preserves, chocolate ganache, or even flavored whipped cream for variety. Serve Immediately: Beignets are best enjoyed fresh out of the fryer. Serve them immediately after filling to maintain their crispiness and warm, gooey center. {{image_4}} You can change the filling in your beignets to mix things up. Instead of hazelnut spread, try using: - Chocolate ganache - Vanilla pastry cream - Raspberry jam - Almond cream These fillings will give your beignets a unique taste. Each one adds its own charm. Chocolate is rich and sweet, while raspberry brings a fruity zing. You can also tweak the dough for different flavors. Here are some fun ideas: - Add a pinch of cinnamon for warmth. - Mix in orange zest for a bright, citrusy note. - Swap out some all-purpose flour for whole wheat flour for a nutty flavor. These changes will create a different texture and taste. Experiment until you find your favorite mix. Toppings can make your beignets stand out. Consider these options: - Drizzle melted chocolate on top. - Sprinkle crushed nuts for crunch. - Use caramel sauce for a sweet finish. For serving, place your beignets on a fancy platter. Dust them with powdered sugar for a beautiful look. Consider adding a small bowl of warm hazelnut spread for dipping. These ideas will make your beignets even more special! To keep your beignets fresh, place them in an airtight container. Let them cool completely before storing. This helps keep them from getting soggy. If you have a lot, you can layer them with parchment paper. This will stop them from sticking together. When you want to eat leftover beignets, a quick reheat in the oven works best. Preheat your oven to 350°F (175°C). Place the beignets on a baking sheet. Heat them for about 5 to 7 minutes until warm. This keeps the outside nice and crispy. If you want to store beignets for longer, freezing is a great option. After cooling, place them in a single layer on a baking sheet. Freeze them for about an hour until solid. Then, move them to a freezer-safe bag. Be sure to remove as much air as you can. They can last in the freezer for about 1 month. When ready to eat, thaw them overnight in the fridge and reheat in the oven. You can swap hazelnut spread with chocolate spread. Almond butter works too. If you want a fruity twist, try raspberry jam. Each option gives its own taste to your beignets. Make sure to use spreads that are smooth and easy to pipe. Yes, you can bake them! Preheat your oven to 375°F (190°C). Place the beignet dough on a baking sheet lined with parchment paper. Bake for about 20 minutes or until golden. They won't be as crispy as fried ones, but they will still taste great. To check if the oil is hot enough, use a wooden spoon. Dip the spoon into the oil. If bubbles form around the spoon, the oil is ready. You can also use a thermometer. The oil should be around 350°F (175°C) for perfect frying. In this post, we covered how to make hazelnut cream beignets. You learned about the main ingredients, essential tools, and how to prepare the dough. I shared tips for frying, filling, and storing your beignets. You can even explore flavor variations to keep things exciting. Enjoy making these treats and sharing them with friends. With practice, you’ll perfect this recipe and impress everyone. Happy cooking!

Hazelnut Cream Beignets

Delicious beignets filled with hazelnut cream and whipped cream, dusted with powdered sugar.
Print Recipe Pin Recipe
Course Dessert
Cuisine French
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup water
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 cup hazelnut spread (like Nutella)
  • 1 cup heavy cream
  • 1/4 cup powdered sugar (plus extra for dusting)
  • Vegetable oil for frying

Instructions
 

  • In a medium saucepan, combine the water, unsalted butter, and granulated sugar. Bring the mixture to a gentle boil over medium heat, stirring occasionally until the butter is fully melted.
  • Remove the saucepan from heat and immediately add the all-purpose flour and salt. Stir vigorously with a spatula until the mixture comes together to form a smooth ball of dough that pulls away from the sides of the pan. Allow it to cool slightly for about 5 minutes.
  • Once the dough has cooled, add the eggs one at a time, mixing thoroughly after each addition until fully incorporated. The dough should be smooth, silky, and glossy.
  • Next, stir in the vanilla extract until well blended and uniform in texture.
  • In a deep frying pan, heat approximately 2 inches of vegetable oil over medium-high heat until it reaches a temperature of 350°F (175°C).
  • When the oil is hot, use a small ice cream scoop or two teaspoons to carefully drop rounded balls of dough into the hot oil, taking care not to overcrowd the pan. Fry in batches if necessary.
  • Fry the beignets for about 3-4 minutes on each side, or until they are golden brown and puffed up. Use a slotted spoon to remove the beignets and transfer them to a plate lined with paper towels to absorb any excess oil.
  • While the beignets cool slightly, whip the heavy cream and powdered sugar in a mixing bowl using an electric mixer until soft peaks form, creating a fluffy whipped cream.
  • Once the beignets are just warm to the touch, use a toothpick or skewer to make a small hole in the side of each. Gently pipe the hazelnut spread into the cavity, followed by the whipped cream until filled.
  • To finish, dust the beignets generously with extra powdered sugar for a delightful presentation before serving.

Notes

Serve on a decorative platter with extra powdered sugar and hazelnut spread for dipping.
Keyword beignets, dessert, hazelnut