tools
Mixing bowls
Whisk
Wooden spoon or silicone spatula
Measuring cups and spoons
Stand mixer or hand mixer (optional)
Pastry brush
Rolling pin
Baking sheet
Parchment paper
Deep fryer or large pot
Spider strainer or slotted spoon
Cooling rack
Powdered sugar sifter
With these basic tools, you'll be well-prepared to whip up some delightful vegan New Orleans Style Beignets and vegan French Bugnes. Enjoy the baking process and the delicious treats that await!
Welcome to the ultimate showdown between two iconic treats: Vegan New Orleans Style Beignets and Vegan French Bugnes! Get ready for a battle of flavors that will leave your taste buds begging for more. As a proud vegan French pastry chef based in the beautiful city of Lyon, I'm here to settle the score and bring these delicious delights to your kitchen.
First up, let's talk about the Vegan New Orleans Style Beignets:
Originating from the vibrant streets of New Orleans, these pillowy pockets of joy are a beloved staple of the Big Easy. Traditionally made with eggs and milk, we're giving them a compassionate twist without sacrificing an ounce of flavor. These beignets are so light and airy that they practically melt in your mouth, leaving behind a delightful dusting of powdered sugar.
Now, let's not forget about the French Bugnes from my very own Lyon. These delicate pastries are like a delicious dance for your taste buds. They're known for their distinctive twisted shape and irresistibly crispy texture. Traditionally made with butter and eggs, our vegan version is a testament to the art of plant-based baking. Each bite is a reminder of the rich culinary heritage of Lyon, perfectly suited for those seeking a compassionate and scrumptious dessert.
In this epic battle, both treats bring their A-game to the table. But which one will come out on top? You'll have to try them for yourself to find out! Whether you're team New Orleans or team Lyon, these recipes will transport you to a world of indulgence and sweet satisfaction.
So, grab your apron, preheat the oven, and let the culinary battle begin! Join me in my video tutorial on YouTube as we dive into the step-by-step process of creating these mouthwatering vegan delights. From mixing the ingredients to watching the dough rise, you'll be able to recreate these culinary masterpieces in the comfort of your own kitchen.
Prepare for an unforgettable taste experience that will make your friends and family beg for the recipes. Together, let's celebrate the joy of vegan baking, while paying homage to the flavors and traditions of New Orleans and Lyon. So, grab a cup of coffee, gather your loved ones, and let's embark on a sweet journey of friendly competition and culinary delight.
Bon appétit!
About the Recipe
Ingredients
460g Flour
40g Gluten
40g Lupin Flour
100g Sugar
15g Salt
80g Margarine
300g Plant-based Milk
18g Yeast (or 9g in-stant dry yeast and 2 tbsp warm water)
100g Icing Sugar
Preparation
kneading
In the stand mixer bowl, place the flour first. On one side of the bowl, crumble the yeast (it should not come into contact with sugar or salt).
Add on another side of the bowl the salt, sugar, lupine flour and gluten
Pour in milk and the margarine melted.
Knead the dough using the "hook" accessory for 4 minutes on low speed, then about 10 minutes at medium speed. The dough must come off the bowl and be able to be stretched without breaking
At the end of kneading, remove the dough from the hook. Form a ball and place it in a big bowl, then cover it.
Leave to stand for 30 minutes at room temperature.
Fold the dough in half.
Cover the bowl with cling film and leave to rest for around 2 hours at room temperature. When the ball of dough as doubled in size, it is ready to be used.
Now at this stage you could make your dough into New Orleans style Beignets our into the French specialty from the City of Lyon “Bugnes” that are twisted little beignet dough instead of cut little pocket de dough.
· Mardi gras beignet (from the French Quarter of New Orleans)
Roll out the dough on a lightly floured work surface into a roughly 20 x 25cm rectangle about 1cm thick. Cut into 20 x 5cm squares.
Pour the oil into a deep stock pot or saucepan, so it is no deeper than one-third full. Or, use a deep-fat fryer.
Heat the oil to 175C.
Line a baking tray with kitchen paper.
Fry the beignets in batches for 3 mins, turning occasionally with tongs, until puffed up and golden brown.
Lift the beignets onto the paper to drain, then move to a wire rack, dust generously with icing sugar and serve warm.
· Bugnes (French Specialty from lyon)
To form the bugnes, roll out all the dough with a floured rolling pin on a floured work surface, so as to obtain a base of dough a few millimeters thick.
Cut the dough into diamond shapes (with a knife or a pastry wheel).
For each diamond, start by making a small incision then spread it by hand and pass the two shortest pointed corners of the bugne through it.
To cook the bugnes, heat the frying oil in a fryer or a pot.
Dip the bugnes in the simmering oil, then let them cook for about 3 to 4 minutes.
Take them out when they are golden brown, drain them on absorbent paper and serve them sprinkled with icing sugar.
ENJOY!!!
# tags:
French Pastries, New Orleans Cuisine, Beignets, Bugnes, Vegan Baking, Dessert Recipes, Plant-Based Treats, Lyon Specialties, Vegan French Cuisine, Easy Vegan Recipes, Pastry Chef, Recipe Battle, Foodie Competition, YouTube Tutorial, Sweet Indulgences, Vegan Comfort Food, Friendly Food Challenge
