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5001839 MINI BEIGNET SPECULOOS

Beignet made according to the traditional recipe: deep-fried dough with yeast & butter stuffed with speculoos (gingerbread) and dusted with powder sugar.


  • 25 g
  • 3 x 35 PCS C/S - 104 C/S PAL
  • Defrosting 22°C · 30'

  • Suitable for vegetarians

OCCASION

Coffee & tea time, in-between sweet(s), dessert

THE STORY BEHIND

Beignets made with yeast pastry or "Boules de Berlin " in French (referring to Berliner doughnuts which have a spherical shape) filled with jam or cream.  This variety is similar to the Polish paczkiand, the Portuguese Bola de Berlim or known as  "Krapfen " in Germany or "Oliebollen " in The Netherlands. In the US, beignets are associated with the city of New Orleans where they are served at restaurants like Café du Monde. They are also the official state doughnut of Louisiana.

TIPS & TRICKS

  • Serve next to coffee as cookie alternative, give-away or as part of a  "grand dessert " or "café gourmand". 
  • Tip: prick on a stick for a more eating comfort on-the-go.