Beignets aux Pommes Recette Facile et Rapide
Beignets aux Pommes Recette Facile et Rapide is a easy French recipe that serves 4. 210 calories per serving. Recipe by MaxiRecettes on YouTube.
Prep: 1 hr 15 min | Cook: 10 min | Total: 1 hr 25 min
Cost: $5.03 total, $1.26 per serving
Ingredients
- 3 pieces Golden Apples (peeled, cored, sliced about 1 cm thick)
- 250 ml Milk (room temperature)
- 50 g Granulated Sugar
- 5 g Baking Powder (half a sachet)
- 2 pieces Eggs (large, at room temperature)
- 250 g All-Purpose Flour (sifted, fluid flour)
- 1 pinch Salt
- 5 ml Orange Blossom Water (optional, for aroma)
- 20 g Powdered Sugar (for dusting)
- 1 liter Vegetable Oil (neutral oil for deep frying)
Instructions
Make batter
In a mixing bowl combine the flour, granulated sugar, baking powder and a pinch of salt. Whisk together, then add the eggs, milk gradually and the orange blossom water, whisking until the batter is smooth and free of lumps.
Time: PT5M
Rest batter
Cover the bowl with plastic wrap and let the batter rest at room temperature for about 1 hour. This relaxes the gluten and yields a lighter beignet.
Time: PT1H
Slice apples
Peel, core and slice the apples into rounds about 1 cm thick. Keep the slices uniform so they cook evenly.
Time: PT5M
Heat oil
Pour the vegetable oil into the pan to a depth of about 2 cm. Heat it to 180°C (350°F) using a thermometer.
Time: PT5M
Temperature: 180°C
Fry apple rings (first side)
Dip each apple slice into the batter, letting excess drip off, then carefully place it in the hot oil. Fry for about 2 minutes until the bottom is golden.
Time: PT2M
Temperature: 180°C
Fry second side
Turn the apple rings and fry the other side for another 2 minutes, until both sides are golden and the apple is tender.
Time: PT2M
Temperature: 180°C
Drain and dust
Remove the beignets with a slotted spoon, place them on a plate lined with paper towels to drain, then sprinkle lightly with powdered sugar while still warm.
Time: PT2M
Serve
Serve the apple beignets warm as a snack or dessert. They are excellent on their own or with a drizzle of honey or caramel sauce.
Time: PT0M
Nutrition Facts
- Calories
- 210
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 8 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Eggs, Milk, Wheat
Ingredient Substitutions
- Instead of Golden Apples: Fuji apples, Honeycrisp apples
- Instead of Milk: Almond milk, Oat milk
- Instead of Granulated Sugar: Coconut sugar
- Instead of Baking Powder: Baking soda + cream of tartar (1 g soda + 2 g tartar)
- Instead of Eggs: Flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- Instead of All-Purpose Flour: Cake flour
- Instead of Orange Blossom Water: Vanilla extract
- Instead of Powdered Sugar: Confectioners' sugar
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Mixing Bowl
- Whisk
- Frying Pan or Deep Fryer
- Thermometer
- Knife
- Cutting Board
- Slotted Spoon
- Plate with Paper Towels
- Sieve (optional)
Critical Steps — Do Not Skip
- Ensure batter is smooth without lumps
- Rest batter for at least 1 hour
- Maintain oil temperature at 180°C
- Do not overcrowd pan during frying
- Drain excess oil before serving
Chef Tips from the Video
- A few drops of orange blossom water give a subtle fragrant note
- Golden apples provide the best sweetness and melt nicely inside the beignet
- Add 1 tbsp cornstarch to the flour for extra crispness
- Serve with a drizzle of honey or caramel for extra indulgence
Troubleshooting
Batter is lumpy
Sift the flour and whisk vigorously; add milk gradually to achieve a smooth consistency
Beignets absorb too much oil and become soggy
Make sure the oil is at 180°C before adding batter, fry in small batches, and drain on paper towels immediately
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in a hot oven before serving.
Freezer: Not recommended – texture becomes soggy when frozen.
Room temperature: Best eaten the same day; can sit out for up to 2 hours.
Make-Ahead Tips
- Prepare the batter a day ahead and keep it refrigerated
- Slice apples and keep them in a bowl of water with a splash of lemon to prevent browning
- Fry the beignets and reheat in a 150°C oven for a few minutes before serving
Frequently Asked Questions
What is the cultural significance and history of Apple Beignets in French cuisine?
Apple beignets, or "beignets aux pommes," are a traditional French street‑food treat that dates back to the 19th century, when vendors fried fruit‑coated batter in oil for quick, portable sweets. They are especially popular in the regions of Normandy and Brittany, where apples are abundant.
What are the traditional regional variations of Apple Beignets in France?
In Normandy, beignets are often flavored with Calvados or apple brandy, while in Provence they may include orange blossom water, as shown in this recipe. Some regions add a pinch of cinnamon or serve them with caramel sauce.
How are Apple Beignets traditionally served in French cafés?
They are typically served warm, dusted with powdered sugar, and accompanied by a café au lait or a glass of cider. Occasionally a side of vanilla ice cream or a drizzle of caramel is offered for extra indulgence.
During which French celebrations are Apple Beignets commonly enjoyed?
Apple beignets are popular during the autumn harvest festivals, especially the Fête de la Pomme, and are also enjoyed at family gatherings during the holiday season when fresh apples are plentiful.
How does Apple Beignets fit into the broader French pastry tradition?
They belong to the family of fried dough pastries such as churros and beignets de carnaval, showcasing the French love for light, airy batters and the use of seasonal fruit to add flavor and texture.
What are the authentic traditional ingredients for Apple Beignets versus acceptable substitutes?
Authentic recipes use golden apples, all‑purpose flour, eggs, milk, sugar, baking powder, and a pinch of salt. Substitutes like almond milk, gluten‑free flour, or vanilla extract can be used without drastically changing the result, though the texture may vary slightly.
What other French dishes pair well with Apple Beignets?
Apple beignets pair beautifully with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a side of crème fraîche. They also complement a light apple compote or a glass of sweet Calvados.
What are the most common mistakes to avoid when making Apple Beignets?
Common errors include using cold oil (which makes the batter absorb too much oil), overcrowding the pan (which drops the temperature), and skipping the batter rest – all of which lead to soggy, heavy beignets.
Why does this Apple Beignets recipe use a batter similar to pancake batter instead of a yeast dough?
A pancake‑style batter creates a light, crisp coating that cooks quickly at 180 °C, whereas a yeast dough would require longer proofing and result in a denser texture not ideal for quick‑fried fruit slices.
What does the YouTube channel MaxiRecettes specialize in?
The YouTube channel MaxiRecettes focuses on simple, home‑cooked French‑inspired recipes, often featuring quick techniques, clear step‑by‑step instructions, and occasional behind‑the‑scenes production upgrades like better audio equipment.
How does the YouTube channel MaxiRecettes' approach to French cooking differ from other French cooking channels?
MaxiRecettes emphasizes ultra‑accessible, everyday ingredients and short preparation times, while still preserving authentic flavors. The host often adds personal tips, such as using orange blossom water for fragrance, which sets the channel apart from more formal, technique‑heavy French cooking channels.
Last updated: August 20, 2026
