• Beignet
  • 350 milliliters Lukewarm Water
  • 110 grams Caster Sugar
  • 7 grams Instant Yeast
  • 2 Eggs
  • 1 teaspoon Salt
  • 1 Cup Evaporated Milk
  • 890 grams Bread Flour
  • 50 grams Vegetable Shortening
  • Canola Oil For Frying
  • Creme Patisserie
  • 100 grams Caster Sugar
  • 28 grams Cornflour/Cornstarch
  • Pinch Salt
  • 475 milliliters Milk
  • 4 Egg Yolks
  • 1 Vanilla Pod
  • Icing Sugar, for serving


  1. Mix the water, sugar and yeast together in a bowl and let the sit for 5 minutes until frothy.
  2. In another bowl, beat the eggs, evaporated milk and salt together and add these to the yeast mixture.
  3. Add half of the flour to a stand mixer along with the shortening and pour in the liquids. Mix on a low speed and add the remaining flour until all the liquid is absorbed. Don't worry if the dough looks too wet.
  4. Knead for 5 minutes on medium speed or 10 minutes by hand until smooth. Place in an oiled bowl and allow to double in size (1-2 hours).
  5. Meanwhile make the pastry cream. In a pan whisk the cornflour, salt and sugar together.
  6. Deseed a vanilla pod and add that into a jug with the milk and egg yolks. Whisk until everything is combined.
  7. Pour the milk mixture into the pan on a medium heat. Bring to the boil whisking constantly and allow to boil for 1 minute.
  8. Remove from the heat, strain through a fine sieve and chill in the fridge covered for 1 1/2 hours.
  9. Pre heat the oil in a large pan to 175C/350F.
  10. Knock the dough back and roll it into a rectangle on a floured surface, about 1/4 inches thick. Cut 1 1/2 inch squares.
  11. Drop the squares 2 at a time into the oil and fry until golden. Drain off the excess oil on a paper towel.
  12. Using a round tip piping nozzle, poke a hole in the bottom of each beignet and pipe a small amount of pastry cream. Coat with icing sugar before serving.