![\"beignets](\"https:\/\/thatrecipe.com\/wp-content\/uploads\/2014\/03\/French-Beignets-pin2.jpg\")
<\/figure>\n\n\n\nThis particularly recipe is a no rise version handed down to me by my great grandmother, Helene Lalanne.<\/p>\n\n\n\n
I remember sitting at a family gathering in my teens listening to my great grandmother and her sister talking about how hard it was stirring all of the eggs<\/em> into the batter to make Beignets.<\/p>\n\n\n\n It took a few decades, but I finally made them.<\/p>\n\n\n\n I love Gram and Aunt Olga but, really?<\/em> It wasn't that hard. I think they just didn't want to be talked into making them.<\/p>\n\n\n\n Stirring in the first egg is a bit tough, but it gets easier with each addition.<\/p>\n\n\n\n Beignet<\/em> is the French word for fritter or donut. There are at least three different kinds of Beignets, those with yeast that need to rise overnight (like those served at the infamous Caf\u00e9 du Monde<\/a> in New Orleans), those that use baking powder as a leavener, and more fritter-like ones without any leaveners.<\/p>\n\n\n\n This Lalanne family recipe is the kind without leaveners. It is basically fried choux pastry (p\u00e2te \u00e0 choux). The water releases steam that get trapped in the layers to rise when the dough is heated. <\/p>\n\n\n\n French food, like most world cuisines can be anything from fancy gourmet dishes (haute cuisine) to simpler peasant dishes (cuisine paysanne). Both are fabulous in their own way. Here are some French recipes for you to try at home:<\/p>\n\n\n\n <\/p><\/div>\nKinds of Beignets<\/h2>\n\n\n\n
More French Recipes<\/h2>\n\n\n\n
French Gastronomy Day<\/H3>\n
\n
We share Recipes From Our Dinner Table<\/a>! Join our group and share your recipes, too! While you're at it, join our Pinterest board<\/a>, too!<\/p>\n\n\n\n![\"beignets](\"https:\/\/thatrecipe.com\/wp-content\/uploads\/2014\/03\/French-Beignets-fb-720x540.jpg\")
<\/div>\n\nRecipe<\/h2>