Parisian Beignets!

Serge Pambo

Serge Pambo makes dessert.

Photography by Beau Gustafson

The beignet in France is not really common fare in restaurants, says Serge Pambo, the French owner of Birmingham’s Cafe de Paris in the city’s Lakeview section. “It is mostly a family dessert. Eggs, flour, milk, water and butter, that is all it takes. It is a very home-cooking experience. In France, it is a symbol of joy, happiness and the reunion of families,” says Pambo, adding that it is a particularly popular treat at the end of Lent.

Cafe de Paris has been open for two and a half years now. “With faith, work and believing in yourself, there is a lot we can do, even move mountains,” says Pambo

Parisian Beignets


5 cups of flour

2 ½ cups  of sugar

pinch of salt

2 eggs

Powdered sugar

1 tablespoon of Vegetable Oil

¾1 cup of milk

2 oz. of butter (at room temperature)

1 oz. of yeast



1. Melt your yeast in the milk first, then in a big bowl mix flour and sugar, add the salt, the eggs, and the soft butter. Add the milk with the yeast and let your beignet dough set one hour.

2. Portion it the way you want and deep fry at 300 degrees

3. Brown every surface the same way and make sure the inside is cooked. If you are not sure stick a knife inside, and if it comes back clean the beignet is ready. Put them in paper towels to dry for two minutes.

4. Serve with vanilla ice cream, whipped cream and chocolate topping and a lot of powdered sugar.

One Response to “Parisian Beignets!”

  1. Grant says:

    Looks great! Is that supposed to be 1 and 3/4th cup of milk? Excited about giving it a try.

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