Choux pastry:
100 g flour
85 g butter
85 g water
3 beaten eggs
image10 dashes ANGOSTURA® cocoa bitters
 ¼ tsp salt
1 tsp granulated sugar
2 cups vegetable oil for frying
For dusting:
1 cup powdered sugar
image5 dashes ANGOSTURA® cocoa bitters


Boil water, butter, salt and sugar for 2 minutes or until the butter is melted.

Add the flour and stir to dry out the dough. Let cool, then add the eggs in thirds, stirring constantly.

Add the ANGOSTURA® cocoa bitters and let the dough rest for an hour.

Place the vegetable oil in a frying pan and heat to 350˚F. Using 2 spoons, scoop bite-sized pieces of the Choux pastry and fry until golden brown. Then, place the dusting sugar on a tray and roll or dip the fried beignets in the sugar until evenly coated.


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