Cafe Du Monde Beignet Mix, 28 Oz (Pack of 1)

I’m from Louisiana, where beignets are almost a household staple. The café du monde brand is superb. Sunday mornings at café Du monde on Decatur Ave Were always a special occasion. beignets have always been a family tradition and this mix makes it easy and delicious and it’s something I do not allow my house to run out of. highly recommend this brand I would also recommend their chicory coffee

Hi Are these the most astounding, nothing can possibly be better approach? No, of course not. This is a quick mix that does not involve "fun" like 16 hours in the fridge ahead of making breakfast. Does it make yummy beignets? Yup, it sure does. Nothing terribly complicated about it. Read the directions, check a few things on the web. Whip up a batch in the electric fry pan. How we did it: Peanut oil is what we have sitting around fresh, so that was the oil of choice. The flour on these gets into the oil. You will get one pass out of the oil. Doing them in a big fryer will use up a lot of oil.Yes there are filtering setups, getting flour out isn't really what they do well (at least not the ones I've seen). We ran the pan up to 370 and kept it above 350 the whole time. On the next batch we probably will run it a bit hotter. They all came out fluffy and fairly light. The ones done in the hotter oil were a bit lighter. Mixing up the dough was about what I expected from the information on the web. It's a very wet and sticky dough. We did not use the rolling pin, we just did it by hand. At a thickness of 1/8 of an inch, we got about the right number of 2" squares. Put another way, yes you can get nearly 48 out of a box of mix. These are not as big as a Dunkin Doughnut. You do need fine grain sugar. We used confectioners sugar. It worked fine. Just about any grade of powdered sugar should do the same thing. Granulated sugar isn't going to stick to the surface. These cook pretty fast. Cook one, let it cool, and try it. If it's not fluffy enough - see if hotter oil will help. If that's not the answer, you may not have enough water in the dough. That's when you suddenly go - why didn't I mix up 1/4 of the box first? Since there is no real rise process, mixing up small(er) batches is not that hard ... What ever is left over from the box needs to be refrigerated. I suspect that's as much to take care of any bugs that might have crawled in after the box was opened as anything else. This is *not* something I'd plan on eating every day. They are just to yummy. I'd put on a hundred pounds in a month ...The box will get stored here long enough that refrigeration is a worthwhile idea. If you plan to run through the entire box in two days, not so big a deal. Both boxes we got (in November) have expiration dates out in July of next year. I doubt they will hang around that long ... Did I mention yummy :) Bob

I'm a New Orleans native living away from the city. My wife and I like to have Beignets on Sunday mornings. Our results vary, surprisingly some times. On our recent trip to New Orleans we stood behind Cafe Du Monde by Jackson Square and watched the pros making the tasty fritters and learned a couple of things. 1) The dough needs to be very very moist. It almost oozes when they drop it into the machine that rolls them out. 2) The instructions tell you to use a lot of flower. We werent using enough, but when your dough is super wet you really need that flour. 3) The instructions say 1/8 of an inch but i think that they should be closer to 3/16's or a quarter of an inch. I think that the directions call for 2 cups of mix to make 2 dozen Beignets, i think that 2 cups of mix should give you closer to 1 dozen. (we usually make half that much) 4) 370 seems to be a good oil temp, as the instructions request. To know that you have the mix thick and wet enough the beignets should take just about 4 minutes to cook. If they cook faster than that, they are either too thin or too dry or both. (We timed the cook at Cafe du Monde at just about 3:50) 5) When the pros make them, they toss the flower covered dough into the oil and dunk them occasionally as they're getting all of the beignets tossed in. One they're all in, they use a perforated screen material to hold them submerged during the rest of cooking. We had an epiphany when watching this. We could get a very similar result at home by taking the basket out of our deep frier and tossing the beignets directly into the oil. The thing is, the beignets will float, so you can easily scoop them out with a slotted spoon. This allows us to use the basket to keep them pushed under the oil. I tried this yesterday and it worked great. A couple of the beignets touched the heating element and got a little burn mark on them but either way, these were the best i've ever made. My wife cant tell the difference but i swear that the sugar that they used in New Orleans tastes different than the stuff we've been getting from our super market. It's sweeter and has no after taste. I find our confectioners sugar has a slightly bitter after taste. I think that theirs tends to want to clump a little which makes me think that the store bought stuff has an ingredient to keep it from clumping that theirs lacks. I'm going to be on the hunt for a higher quality sugar. I hope that these tips help someone. Good luck. Also, if you ever get the chance to visit Cafe du Monde, you should do so. If for no better reason than to give your pallet an ideal to strive for!

If you’ve ever been to Café Du Monde in New Orleans, this mix brings that same magic home. The beignets come out light, fluffy, and golden with just the right crisp. Super easy to make—just add water, roll, cut, and fry. Don’t forget a generous dusting of powdered sugar! One box makes a lot, so it’s great for sharing (or not). Perfect for weekend brunches or a sweet treat anytime. Tastes authentic and delicious!

I followed the instructions on the box to the letter it was sort of a mess. The dough is super sticky when first mixed. Rolling this dough is a challenge, it needs to be thicker than 1/8 of an inch per the box and the dough needs to rise for at least and hour until it doubles in size - also not on the box recipe. I watched about 6 videos on beignets on the web, 3 from NOLA and 5 of 6 said that the dough has to rise and double - 1 to 2 hours. They also said grape seed oil was the oil of choice. The reason for the 4 stars is I think the recipe on the box needs tweaking based on the videos I watched. The actual mix is excellent! My first batch came out tasty but misshapen - see the photos. As I mentioned, they were very hard to roll. Mine looked a lot more like Chrusciki, a Polish pastry than Beignets (see the photo of Chrusciki). The box says use flour liberally. The videos said at least 1/4 cup of flour. That’s more than “liberally”. I used a deep fryer with canola oil at 370 degrees and that temp seemed ideal. Next time, I’ll let the dough rise until it doubles and the roll the dough thicker - like 1/4 inch plus. And use a LOT more flour! I’m sure they will come out fine next time. The actual mix is terrific. I just have to work out the details. Fun learning curve!

So easy to make beignets. They taste just like the ones at Café Dumond in New Orleans.

Obviously, this product yields Café Du Monde perfect beignets, but only if you follow directions for consistency and thickness EXACTLY and practice kitchen safety with hot oil. Ça c’est bon, says this Cajun!

We have used this product for the last 7 years. It is the absolute best quality! We make beignets every Christmas eve and many other times throughout the year. I've never loved a mix as much as I love this mix. It's so light and airy. They also make a unique gift for teachers. :) We gave a box to all our daughters teachers last winter.