{"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\/fr\/sinspirer\/beignet\/","title":{"rendered":"Recette de Beignets Souffl\u00e9s \u2013 Des Beignets L\u00e9gers et Croustillants Fa\u00e7on Professionnelle"},"content":{"rendered":"<p>Une p\u00e2te \u00e0 beignets a\u00e9r\u00e9e au siphon : l\u00e9g\u00e8re, alv\u00e9ol\u00e9e et homog\u00e8ne. Con\u00e7ue pour garantir une qualit\u00e9 constante m\u00eame sous la pression du service, pr\u00e9par\u00e9e \u00e0 l\u2019aide du moule \u00e0 beignets Nordic Chefs.<\/p>\n<h3>Qu'est-ce qu'un beignet souffl\u00e9 ?<\/h3>\n<p>Un beignet souffl\u00e9 est une variation a\u00e9r\u00e9e par siphon du beignet fran\u00e7ais classique. Au lieu d'une p\u00e2te lev\u00e9e ou fouett\u00e9e \u00e0 la main, la base est fouett\u00e9e m\u00e9caniquement dans un siphon \u00e0 cr\u00e8me et gaz\u00e9ifi\u00e9e avec du protoxyde d'azote, ce qui lui conf\u00e8re une structure creuse, semblable \u00e0 celle de la meringue, avant m\u00eame qu'elle ne touche l'huile chaude. Le r\u00e9sultat gonfle uniform\u00e9ment, conserve sa forme sous la pression du service et offre une mie plus l\u00e9g\u00e8re et plus homog\u00e8ne qu'une recette de beignet traditionnelle, ce qui explique pourquoi de plus en plus de cuisines l'int\u00e8grent dans un dessert \u00e0 la carte r\u00e9p\u00e9table plut\u00f4t qu'un plat de brunch ponctuel.<\/p>\n<h3>Pourquoi un fer \u00e0 beignets plut\u00f4t qu'une poche \u00e0 douille<\/h3>\n<p>Le portionnement de la p\u00e2te a\u00e9r\u00e9e \u00e0 la main \u2014 avec une cuill\u00e8re, une dosette ou une poche \u00e0 douille \u2014 est l'endroit o\u00f9 la plupart des cuisines perdent en consistance : les tailles varient, la temp\u00e9rature de l'huile fluctue \u00e0 chaque goutte, et le dressage ralentit sous le couvert. <a href=\"https:\/\/nordic-chefs.com\/fr\/boutique\/fer-a-beignet\/\">Moule \u00e0 beignets Nordic Chefs<\/a> donne \u00e0 chaque portion la m\u00eame forme, la m\u00eame superficie et le m\u00eame temps de friture, de sorte qu'un cuisinier qui travaille \u00e0 la friteuse en fin de service obtient le m\u00eame r\u00e9sultat qu'avec le premier ticket de la soir\u00e9e. C'est la diff\u00e9rence entre une recette de beignets qui fonctionne une fois en cuisine exp\u00e9rimentale et une recette qui tient le coup soir apr\u00e8s soir sur un menu en direct.<\/p>\n<h3>Outils utilis\u00e9s dans cette recette<\/h3>\n<p>&nbsp;<\/p>\n<p>Beignet Iron \u2014 l'outil qui le fait. Achetez-le<a href=\"https:\/\/nordic-chefs.com\/fr\/boutique\/fer-a-beignet\/\">e Nordic Chefs Appareil \u00e0 beignets<\/a>.<br \/>\n&nbsp;<\/p>\n<p>Plateaux \u00e9gouttoirs \u2014 drainent l'exc\u00e8s d'huile apr\u00e8s la friture. Achetez <a href=\"https:\/\/nordic-chefs.com\/fr\/plateaux-de-finition\/\">Plateaux de finition.<\/a><br \/>\n&nbsp;<\/p>\n<p>Pince Chef \u2014 pour le dressage pr\u00e9cis de truffes. Acheter <a href=\"https:\/\/nordic-chefs.com\/fr\/tweezers\/\">Pinces de chef.<\/a><br \/>\n&nbsp;<br \/>\n&nbsp;<\/p>\n<p>La recette et le cr\u00e9dit de la vid\u00e9o sont <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\/fr\/wp-json\/wp\/v2\/inspirations\/21476","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/inspirations"}],"about":[{"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/types\/inspirations"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/media\/21485"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/media?parent=21476"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/tags?post=21476"},{"taxonomy":"inspiration-type","embeddable":true,"href":"https:\/\/nordic-chefs.com\/fr\/wp-json\/wp\/v2\/inspiration-type?post=21476"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}