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

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!”

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!

Love this mix it's very versatile, great price and shipped fast.

Great taste. Have to be careful when mixing . Their instructions on amount of water is too much . It has to be much lesser . Otherwise it gets way too sticky and won’t work . Taste is very good .

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.

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

Ridiculously good. Easy to make. Just like N'Orleans.

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!