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Omnom Beignets

Omnom Beignets

It’s the second day of Advent, and we have another surprise for you. These Beignets with blueberry balsamic chocolate sauce will get you a special place in everyone’s hearts.

Omnom Beignet

450 g flour

1 teaspoon dry yeast

50 g sugar

90 ml water

140 ml milk

50 g butter

1 egg 

1 teaspoon salt 

Spicy Sugar 

200 g sugar

4 teaspoon crushed cardamom seeds 


Start by mixing together the sugar and cardamom seeds.

Put the flour, yeast and sugar together in the mixer bowl.  

Warm up the water, milk and butter until the butter has melted and mix together with the egg. 

Mix the the egg together with the dry ingredients and let it  knead until dough feels smooth and elastic.

Grease a bowl with oil and place the dough inside and let rise in a warm place for an hour. 

Dust some flour on your workstation, place the dough on it and roll out with a rolling pin until it is about 1 cm thick. 

With a cookie cutter, cut out 4 cm wide circle and place on parchment paper.

Let the dough rise for another 20 minutes. 

Heat the oil in a pot to 150°c.

Fry the beignets until they are golden on both sides or for about 4-6 minutes, but make sure not to overfill the pot.

Once the beignets are ready, remove them from the pot and place on paper towels and dust immediately with the cardamom sugar. 

Let the beignets cool down and then fill with the Blueberry-Balsamic chocolate sauce.

Blueberry-balsamic chocolate sauce

50 g sugar

2,5 g pectin

500 g blueberries

300 g sugar

90 g Omnom Madagascar 66%, dark chocolate

50 g Balsamic vinegar.

Mix together 50 g of sugar and pectin. Mix with the blueberries, place in a pot  and 300 g of sugar and let it simmer over medium heat for about 10 minutes

Remove from the heat.

Chop the chocolate up and add to the blend and mix well. 

Let it cool down and then add the vinegar. 

Serve and have a great advent! 

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