Wednesday 22 March 2017


These Parmesan cheese beignets are the perfect way to spruce up your meal. Whether you add them to a pasta dish or a soup, like this butternut squash and coconut soup, you will love them! They're wonderfully light with a great taste of cheese that everyone will enjoy. They're simply choux pastry with cheese added.

If you dislike Parmesan or are vegetarian, don't worry - just swap out the Parmesan for your favourite cheese instead. Anything from a blue Stilton to strong cheddar works well.



55g butter
75g hot water
75g milk
90g strong bread flour
2 eggs
Pinch of salt
50g grated Parmesan cheese

  • Sift the flour and salt then keep to one side.
  • Melt the butter in a medium saucepan with the milk and water. Once butter is melted turn up the heat to bring to the boil.
  • As the liquid mixture comes to boil stir in sifted flour and salt. 
  • Continue to stir and cook out over a medium heat until the dough forms a ball in the pan.
  • Remove from pan and press out onto a tray to cool slightly.
  • Once the dough is just warm to the touch add to a stand mixer. (Can also mix with a spoon by hand, just harder.).
  • Start to slowly beat the dough and add the eggs slowly till fully combined. 
  • The recipe can vary. You're looking for a consistency that just drops off the spoon. Once achieved don't add any more egg or it'll be too wet.
  • Now add the grated Parmesan cheese. Mix until fully incorporated.
  • Spoon the mixture into a piping bag for cooking. 
  • Heat a deep fryer to 180 degrees. Pipe the mixture slowly with one hand, using scissors in the other to cut the dough at around 1-2cm pieces. All depending on the size your looking for. (You can also use teaspoons to spoon the mixture if you're not confident.).
  • Fry for around 2 minutes, drain well and season before serving.
  • Enjoy with a delicious soup, a topping for pasta's or snacking on their own. Why not sprinkle with a little paprika too for extra enjoyment. 


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