Fried Oreo Beignets Recipe
Vanilla Bean Cream With Raspberry Basil Coulis
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Beignets
For the Vanilla Bean Cream
For the Raspberry Basil Coulis
Method
For the Beignets
- 1
Prepare the Batter
In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 2
- 3
Prepare Oreo Cookies
Take each Oreo cookie and dip it into the batter, making sure it is fully coated.
- 4
- 5
Fry the Beignets
Carefully drop the coated Oreo cookies into the hot oil, frying them in batches for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
For the Vanilla Bean Cream
- 6
Whip the Cream
In a mixing bowl, pour the heavy cream and whip until soft peaks form.
- 7
Add Sugar and Vanilla
Gradually add powdered sugar and vanilla bean paste while continuing to whip until stiff peaks form. Set aside in the refrigerator until ready to serve.
For the Raspberry Basil Coulis
- 8
Prepare the Coulis
In a small saucepan over medium heat, combine fresh raspberries, granulated sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.
- 9
Blend and Strain
Remove from heat, add fresh basil, and blend until smooth. Strain through a fine-mesh sieve to remove seeds and set aside.
