Beignet Soufflé is the French term for pastry made from deep-fried Pâte à choux. Beignets are commonly known in New Orleans as a breakfast served with powdered sugar on top. They are traditionally prepared right before consumption to be eaten fresh and hot.
The tradition of Beignets in Europe is speculated to have originated with a heavy influence of Islamic culinary tradition. The term beignet can be applied to two varieties, depending on the type of pastry. The French-style beigner in the United States has the specific meaning of deep-fried choux pastry. Beignets can also be made with yeast pastry, which might be called boules de Berlin in French, referring to Berliner doughnuts which have a spherical shape. filled with fruit or jam. In Corsica, beignets are made with chestnut flour known as fritelli.
The filling is Crème Diplomat with a scent of Vodka and I coated the top with Apricot jam and fondant.