Ultimate Pastry, Savory & Craft Beverage Ingredients

Beignets with Banana Cream Filling

Posted on 05 February 2018

A delicious banana cream filling sets the tone for Mardi Gras festivities; it's time to enjoy some beignets!


  • ⅔ cup warm water (around 110°F)
  • 1⅛ tsp yeast
  • ¼ cup sugar, divided
  • ½ cup evaporated milk
  • 2 large eggs, lightly beaten
  • ½ tsp salt
  • ½ tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X
  • 3⅔ cups bread flour, plus more for kneading
  • 2 tbsp shortening
  • colored sugar, for coating
  • fry thermometer


  1. In a small pot, whisk together milk, Madagascar Bourbon Vanilla and sugar. Heat until it steams.
  2. In a separate bowl combine remaining ingredients and whisk thoroughly.
  3. Whisk scalded milk mixture into yolk mixture in a slow and steady stream.
  4. Immediately place mixture back into the pot and whisk continuously over medium low heat until it thickens.
  5. Remove from heat and strain into a wide and shallow container.
  6. Place plastic wrap directly on top so no skin forms as it cools. Cool in refrigerator until ready to use.
  1. Combine water, yeast, and 2 tbsp of sugar. Let sit for 10 minutes.
  2. Meanwhile, whisk evaporated milk, eggs, salt, Madagascar Bourbon Vanilla, and remaining sugar. Add to yeast mixture.
  3. Add 3 cups of the flour and stir with a wooden spoon.
  4. Add vegetable shortening and continue to stir while incorporating the remaining flour.
  5. Keep mixing until a shaggy dough forms. Knead for several minutes until dough is somewhat smooth and elastic. Dough should be soft but not sticky.
  6. Place in a greased bowl, turning to coat evenly with oil, and cover it with plastic wrap.
  7. Proof for 3 to 4 hours. After proofing dough is ready to cut or may be kept in the fridge for up to one week.
  8. In a large, deep pot begin heating oil.
  9. Roll the dough out to about ¼” thick and cut into 2” squares.
  10. Fry at 375°F to a light golden brown, turning halfway through.
  11. Remove from oil and toss in colored sugar while still hot.
  12. Whisk pastry cream and place in a pastry bag with a narrow tip.
  13. Once beignets have been sugared and are cool enough to work with, pierce the beignet with the pastry tip and fill with desired amount of pastry cream.
Amoretti Beignets with Banana Cream Filling: Delicious banana cream filling leaves no doubt, the Mardi Gras festivities have started! Amoretti Beignets with Banana Cream Filling

Products used in this recipe


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