Beignets Souffles with Lemon Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Great British Chefs

By Kit Chapman

Published 1989

  • About


For the choux paste

  • 150 ml (¼ pt) water
  • 150 ml (¼ pt) milk
  • 100 g (4 oz) unsalted butter
  • a pinch of sugar
  • a pinch of salt
  • 150 g (5 oz) plain flour
  • 4–5 eggs, beaten
  • a little caster sugar mixed with powdered cinnamon

For the lemon sauce

  • 100 g (4 oz) unsalted butter
  • 100 g (4 oz) caster sugar
  • grated zest and juice of 4 lemons
  • 3 egg yolks


To make the choux paste, bring the water, milk, butter, sugar and salt to the boil. Add the flour and beat until it leaves the sides of the pan. Add the eggs and beat well.

Heat the oil in a deep fryer to medium and drop in the choux paste in 2.5 cm (1 inch) balls. Allow to puff up, turning occasionally. Remove after approximately 8 minutes, drain and roll in cinnamon sugar.

To make the lemon sauce, melt the butter, sugar, lemon zest and juice in a double boiler. Add the egg yolks and stir frequently until thickened. This will take about 30 minutes. Remove from the heat and pass through a fine sieve. Check the flavour and adjust the sugar if necessary. Serve in a sauceboat with the beignets.