{"id":21476,"date":"2026-07-13T22:05:15","date_gmt":"2026-07-13T20:05:15","guid":{"rendered":"https:\/\/nordic-chefs.com\/"},"modified":"2026-07-13T23:10:23","modified_gmt":"2026-07-13T21:10:23","slug":"beignet","status":"publish","type":"inspirations","link":"https:\/\/nordic-chefs.com\/de\/sich-inspirieren-lassen\/beignet\/","title":{"rendered":"Beignet Souffl\u00e9 Rezept \u2013 Leichte, knusprige Beignets wie vom Profi"},"content":{"rendered":"<p>Ein mit einem Siphon bel\u00fcfteter Beignet-Teig \u2013 leicht, hohl und pr\u00e4zise. Entwickelt f\u00fcr gleichbleibende Qualit\u00e4t unter Service-Bedingungen, zubereitet mit dem Nordic Chefs Beignet-Eisen.<\/p>\n<h3>Was ist ein Beignet Souffl\u00e9?<\/h3>\n<p>Ein Beignet Souffl\u00e9 ist eine mit einem Siphon aufgesch\u00e4umte Variante des klassischen franz\u00f6sischen Beignets. Anstelle eines mit Hefe oder von Hand aufgeschlagenen Teigs wird die Basis mechanisch in einem Sahnesiphon aufgeschlagen und mit Lachgas versetzt, was ihm eine hohle, baiser\u00e4hnliche Struktur verleiht, noch bevor er in hei\u00dfes \u00d6l kommt. Das Ergebnis bl\u00e4ht sich gleichm\u00e4\u00dfig auf, beh\u00e4lt seine Form unter dem Druck des Services und liefert eine leichtere, konsistentere Krume als ein traditionelles Beignet-Rezept \u2013 deshalb bauen immer mehr K\u00fcchen ihn als wiederholbare Dessertoption \u00e0 la carte ein und nicht nur als einmaligen Brunch-Artikel.<\/p>\n<h3>Warum eine Beignet-Form statt eines Spritzbeutels<\/h3>\n<p>Das Portionieren von luftigem Teig von Hand \u2013 mit einem L\u00f6ffel, einer Schaufel oder einem Spritzbeutel \u2013 ist der Punkt, an dem die meisten K\u00fcchen an Konsistenz verlieren: Die Gr\u00f6\u00dfen schwanken, die \u00d6ltemperatur \u00e4ndert sich mit jedem Tropfen, und das Anrichten verlangsamt sich unter Deckung. Das <a href=\"https:\/\/nordic-chefs.com\/de\/shop\/beignet-iron\/\">Nordic Chefs Beignet-Eisen<\/a> gibt jeder Portion die gleiche Form, die gleiche Oberfl\u00e4che und die gleiche Frittierzeit, sodass ein Koch, der sp\u00e4t am Abend frittiert, das gleiche Ergebnis erzielt wie beim ersten Auftrag des Abends. Es ist der Unterschied zwischen einem Beignet-Rezept, das einmal in einem Testlabor funktioniert, und einem, das Abend f\u00fcr Abend auf einer Live-Speisekarte besteht.<\/p>\n<h3>Verwendete Werkzeuge in diesem Rezept<\/h3>\n<p>&nbsp;<\/p>\n<p>Beignet Iron \u2014 das Werkzeug, das es macht. Kaufen Sie es<a href=\"https:\/\/nordic-chefs.com\/de\/shop\/beignet-iron\/\">e Nordic Chefs Beignet-Eisen<\/a>.<br \/>\n&nbsp;<\/p>\n<p>Ablaufschalen \u2013 leiten \u00fcbersch\u00fcssiges \u00d6l nach dem Frittieren ab. Shop <a href=\"https:\/\/nordic-chefs.com\/de\/finishing-trays\/\">Endschalen.<\/a><br \/>\n&nbsp;<\/p>\n<p>K\u00fcchenpinzette \u2013 f\u00fcr pr\u00e4zises Tr\u00fcffel-Anrichten. Jetzt kaufen <a href=\"https:\/\/nordic-chefs.com\/de\/pinzette\/\">Chef Pinzette.<\/a><br \/>\n&nbsp;<br \/>\n&nbsp;<\/p>\n<p>Das Rezept und die Videocredits sind <a href=\"https:\/\/www.instagram.com\/sichefs_?igsh=djAzcDVpZGNwc2wy\">Sichefs<\/a><\/p>","protected":false},"featured_media":21485,"parent":0,"template":"","meta":{"_acf_changed":false,"_seopress_titles_title":"Beignet Souffl\u00e9 Recipe | Nordic Chefs","_seopress_titles_desc":"A siphon-aerated beignet souffl\u00e9 made with the Nordic Chefs Beignet Iron. 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Blend with an immersion blender until completely smooth and homogeneous.\nAdd the flour and blend again until the batter is smooth and free of lumps.\nPass the batter through a fine-mesh sieve and transfer to a 0.5 L siphon. Charge with one N2O charger, shake well, and refrigerate until ready to use.\nHeat sunflower oil (or other neutral frying oil) to 180C.\nDispense the batter directly from the siphon into the hot oil, portioning to preferred size.\nFry until golden brown, then transfer to a Nordic Chefs Finishing Tray to drain excess oil.\nUsing chef tweezers, plate shaved black truffle over each beignet just before serving."},{"_seopress_pro_rich_snippets_article_type":"Article","_seopress_pro_rich_snippets_article_title":"","_seopress_pro_rich_snippets_article_desc":"","_seopress_pro_rich_snippets_article_author":"","_seopress_pro_rich_snippets_article_img":"","_seopress_pro_rich_snippets_article_coverage_start_date":"","_seopress_pro_rich_snippets_article_coverage_start_time":"","_seopress_pro_rich_snippets_article_coverage_end_date":"","_seopress_pro_rich_snippets_article_coverage_end_time":"","_seopress_pro_rich_snippets_article_speakable_css_selector":"","_seopress_pro_rich_snippets_type":"videos","_seopress_pro_rich_snippets_videos_name":"Beignet Souffl\u00e9 Recipe","_seopress_pro_rich_snippets_videos_img":"https:\/\/i.ytimg.com\/vi\/1xfwS82yyVg\/maxresdefault.jpg","_seopress_pro_rich_snippets_videos_duration":"","_seopress_pro_rich_snippets_videos_url":"https:\/\/www.youtube.com\/watch?v=1xfwS82yyVg","_seopress_pro_rich_snippets_videos_description":"Learn how to make a beignet souffl\u00e9 with a Nordic Chefs Beignet Iron, finished with shaved black truffle."},{"_seopress_pro_rich_snippets_article_type":"Article","_seopress_pro_rich_snippets_article_title":"","_seopress_pro_rich_snippets_article_desc":"","_seopress_pro_rich_snippets_article_author":"","_seopress_pro_rich_snippets_article_img":"","_seopress_pro_rich_snippets_article_coverage_start_date":"","_seopress_pro_rich_snippets_article_coverage_start_time":"","_seopress_pro_rich_snippets_article_coverage_end_date":"","_seopress_pro_rich_snippets_article_coverage_end_time":"","_seopress_pro_rich_snippets_article_speakable_css_selector":"","_seopress_pro_rich_snippets_type":"faq","_seopress_pro_rich_snippets_faq":[{"question":"What is a beignet souffl\u00e9?","answer":"A beignet souffl\u00e9 is a siphon-aerated beignet batter, mechanically whipped for a lighter, more consistent structure than a hand-whisked or yeasted batter."},{"question":"Can I make this without a whipping siphon?","answer":"Yes, but the batter will be denser and less consistent. The siphon is what gives this version its characteristic light, hollow crumb."},{"question":"What oil temperature works best?","answer":"180C (356F) gives a golden, crisp shell without over-browning before the center cooks through."},{"question":"Can I make a savory version?","answer":"Yes. Folding grated Parmesan into the batter alongside the truffle finish creates a fully savory take, shown in the video above."}]}],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"tags":[298,299,300,301],"inspiration-type":[252],"class_list":["post-21476","inspirations","type-inspirations","status-publish","has-post-thumbnail","hentry","tag-beignet-recipe","tag-beignet-souffle","tag-siphon-beignet","tag-truffle-beignet","inspiration-type-croustade_recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/inspirations\/21476","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/media\/21485"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/media?parent=21476"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/tags?post=21476"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/de\/wp-json\/wp\/v2\/inspiration-type?post=21476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}