{"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\/es\/inspirate\/beignet\/","title":{"rendered":"Receta de Souffl\u00e9 de Bu\u00f1uelos \u2013 Bu\u00f1uelos Ligeros y Crujientes Hechos a la Manera Profesional"},"content":{"rendered":"<p>Una masa para beignets aireada mediante sif\u00f3n: ligera, hueca y precisa. Dise\u00f1ada para mantener la consistencia bajo la presi\u00f3n del servicio, elaborada con la plancha para beignets Nordic Chefs.<\/p>\n<h3>\u00bfQu\u00e9 es un Beignet Souffl\u00e9?<\/h3>\n<p>Un beignet souffl\u00e9 es una variaci\u00f3n aireada por sif\u00f3n del cl\u00e1sico beignet franc\u00e9s. En lugar de una masa levada o batida a mano, la base se bate mec\u00e1nicamente en un sif\u00f3n de crema y se carga con \u00f3xido nitroso, lo que le da una estructura hueca, similar al merengue, antes de que toque el aceite caliente. El resultado se hincha de manera uniforme, mantiene su forma bajo la presi\u00f3n del servicio y ofrece una miga m\u00e1s ligera y consistente que una receta de beignet tradicional, raz\u00f3n por la cual m\u00e1s cocinas lo est\u00e1n incorporando como un postre repetible y a la carta en lugar de un art\u00edculo ocasional para el brunch.<\/p>\n<h3>\u00bfPor qu\u00e9 una plancha para beignets en lugar de una manga pastelera?<\/h3>\n<p>Porcionar masa aireada a mano \u2014con una cuchara, cuchar\u00f3n o manga pastelera\u2014 es donde la mayor\u00eda de las cocinas pierden consistencia: los tama\u00f1os var\u00edan, la temperatura del aceite fluct\u00faa con cada gota y el emplatado se ralentiza bajo presi\u00f3n. <a href=\"https:\/\/nordic-chefs.com\/es\/tienda\/hierro-para-bunuelos\/\">Plancha para beignets Nordic Chefs<\/a> da a cada porci\u00f3n la misma forma, la misma \u00e1rea de superficie y el mismo tiempo de fritura, de modo que un cocinero de l\u00ednea que trabaja en la freidora al final del servicio obtenga el mismo resultado que en la primera comanda de la noche. Es la diferencia entre una receta de beignets que funciona una vez en una cocina de prueba y una que se mantiene noche tras noche en un men\u00fa en vivo.<\/p>\n<h3>Herramientas Utilizadas en Esta Receta<\/h3>\n<p>&nbsp;<\/p>\n<p>Beignet Iron \u2014 la herramienta que lo hace. Compra th<a href=\"https:\/\/nordic-chefs.com\/es\/tienda\/hierro-para-bunuelos\/\">Plancha para beignets Nordic Chefs<\/a>.<br \/>\n&nbsp;<\/p>\n<p>Rejillas de Acabado \u2014 drenan el exceso de aceite despu\u00e9s de fre\u00edr. Comprar <a href=\"https:\/\/nordic-chefs.com\/es\/bandejas-de-acabado\/\">Bandejas de acabado.<\/a><br \/>\n&nbsp;<\/p>\n<p>Pinzas de chef \u2014 para emplatar trufas con precisi\u00f3n. Comprar <a href=\"https:\/\/nordic-chefs.com\/es\/pinzas\/\">Pinzas de chef.<\/a><br \/>\n&nbsp;<br \/>\n&nbsp;<\/p>\n<p>La receta y el cr\u00e9dito del video son <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\/es\/wp-json\/wp\/v2\/inspirations\/21476","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/media\/21485"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/media?parent=21476"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/tags?post=21476"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/es\/wp-json\/wp\/v2\/inspiration-type?post=21476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}