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

Easy to make and delicious. Just like we had in New Orleans. Came fast and was packed very well. Easy to pour from the box and easy to store after use.

Very easy to make!Make sure to wait about 2–3 hours after mixing the dough before frying.After frying, add cane sugar and cinnamon — and thank me later!This is super tasty!”

This was so good! It tastes just like the real thing. I was quite surprised.

Makes great Beignets! Even in a pinch if you don’t have time to roll it out I put in enough milk or water for it to come together (like drop biscuits)and spoon into oil tastes exactly the same!

I lived in New Orleans as a young man and many a night ended at the Cafe Du Monde for locals and tourists alike. The directions on the box make it seem easy, but if you don't have any experience with a rolling pin and dough you're in for a surprise! You might want to put a drop cloth on the kitcen floor. I did eventually get the hang of it. The secret is to, after you plop the dough on the surface you will roll it on, cover the top of the dough with more of the mix or even flour, or the rolling pin will stick to the dough like glue. I did end up with a batch of delicious light and fluffy Beignets almost as good as the Cafe's. They truly are light, fluffy and delicious once you master the technic. At the Cafe du Monde, they are cooked to order and served warm covered with powdered sugar.

Great taste. Easy to make.

HiAre 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

28 Oz box of dried powder beignet mix. Easy to read and follow instructions. Makes a delicious treat. It tastes good and was good quality