Gastronomixs

Beignet batter

You can easily give this neutral-tasting batter a twist of your own by adding an ingredient that goes well with the filling.

Recipe by Jacques van Bragt, Jacques van Bragt pâtisserie, Geldrop, the Netherlands.

Beignet batterEnlarge

Ingredients

1000

g

flour

40

g

cinnamon

80

g

lemon zest

400

g

egg

1200

g

milk

200

g

sugar

Preparation method

Serving suggestions

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