# St Joseph's Beignets: Traditional Fried Choux Beignets

Recipe by [Inès Lambert](https://fridge.menu/en/u/ineslambert)

A classic Italian treat for St Joseph's Day: choux buns deep-fried and filled with lemon-scented custard cream.

Servings: 10 · Desserts

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: St Joseph's Beignets: Traditional Fried Choux Beignets](https://image.fridge.menu/adaptations/fdjp3vca/d8c0856d52d75b8c5fe93751dbce83435db126534e9167ae8f46fc6f5ac305d8.jpg)

## Ingredients

- 500 ml [Milk](https://fridge.menu/en/i/milk)
- 250 ml [Water](https://fridge.menu/en/i/water)
- 250 g [Plain flour](https://fridge.menu/en/i/flour)
- 30 g [Plain flour](https://fridge.menu/en/i/flour)
- 50 g [Butter](https://fridge.menu/en/i/butter)
- 6 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 6 pcs [Egg yolk](https://fridge.menu/en/i/egg-yolk)
- 1/2 tsp [Salt](https://fridge.menu/en/i/salt)
- 150 g [Sugar](https://fridge.menu/en/i/sugar)
- 20 g [Cornflour](https://fridge.menu/en/i/corn-starch)
- 1 pcs [Lemon](https://fridge.menu/en/i/lemon)
- 1 tsp [Vanilla extract](https://fridge.menu/en/i/vanilla-extract)
- [Icing sugar](https://fridge.menu/en/i/powdered-sugar) — to taste
- [Vegetable oil](https://fridge.menu/en/i/vegetable-oil) — enough for deep-frying

## Steps

1. Heat the milk in a saucepan with the whole lemon zest and bring to the boil.
2. Whisk the egg yolks with the sugar and vanilla extract using a hand whisk.
3. Add the sifted plain flour and cornflour to the egg mixture.
4. Strain the milk through a sieve into the egg mixture and stir well.
5. Pour everything into the saucepan and cook, stirring constantly, until the custard thickens.
6. Pour the hot custard into a glass dish, cover with cling film touching the surface and chill.
7. Put the butter in a saucepan with the water and salt, bring to the boil.
8. Remove from the heat and add the plain flour, mixing well with a wooden spoon.
9. Return to the heat and cook for 1-2 minutes, until the dough starts to come away from the sides. (2 min)
10. Transfer the dough to a bowl and let it cool, stirring occasionally.
11. Add the eggs one at a time, beating energetically after each until fully absorbed.
12. Heat plenty of oil in a saucepan to 170°C.
13. Fill a piping bag with the dough and pipe small balls onto baking paper.
14. Fry the beignets in the hot oil at 170°C, removing the paper after a few seconds.
15. Fry the beignets, turning them, until they have risen, are dry and lightly golden.
16. Remove the beignets onto kitchen paper and let them cool.
17. Transfer the custard cream into a piping bag fitted with a nozzle and fill the beignets.
18. Decorate the beignets with icing sugar and serve.

Published 2026-10-08

https://fridge.menu/en/r/saint-josephs-beignets-fdjp3vca

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