Recipes > Desserts > Beignets > Beignets de creme Ó la franšaise

Beignets de creme Ó la franšaise


  • 3 whole eggs, the yolks of 6
  • 2 tablespoonfuls sugar
  • 3/4 cup cream or milk
  • vanilla
  • marmalade
  • macaroons
  • fine bread crumbs


Beat up the eggs and add the sugar, cream or milk and a little vanilla; put this into 6 buttered cups, set them in a pan of water, cover and bake till firm; remove them from oven and when cold turn them out and cut each one into 3 slices; lay them onto a tin pan, cut a round piece out of the center and fill up the hole with warm marmalade; when cold dip the beignets first into pounded macaroons, then in beaten egg, then in fine bread crumbs and fry in boiling lard to a light brown; serve on a napkin dusted with sugar and send either a snow, vanilla or caramel sauce to table with them.


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Desserts and Salads (1920).

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