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Place the yeast, sugar, and lukewarm water in a small bowl and allow to stand for 10 minutes until the yeast becomes foamy. (This is proofing the yeast.) Meanwhile, place the shortening and sugar in a mixing bowl. Add the boiling water and stir until everything is dissolved. Add the cream. When the mixture has cooled somewhat, beat in the egg, then stir in the yeast. If the yeast is added to the water while hot, it will die. Beat in 2 cups of unsifted, all-purpose flour. Stir together until the batter becomes smooth and velvety (2-3 minutes). Stir in the additional flour, 1/4 cup at a time. When the dough becomes too stiff to stir, use your fingers and work in additional flour until it becomes firm enough to hold its shape. Place the dough on a lightly floured surface and gently knead for 2-3 minutes, adding flour as necessary, a little at a time. You want to add as little as possible because if too much flour is added to the dough, the beignet will be heavy and dense in texture. Knead until the dough is smooth. Flatten the dough by pushing it down with your fingers, then roll out to a thickness of about 3/8 inch. The dough is still extremely soft so exert gentle pressure with your rolling pin. Using a pastry wheel or pizza cutter, cut the dough into 3-inch squares. Heat 3 inches of oil in a deep pan to about 375 degrees. To test the temperature of the oil, sprinkle a few drops of water into the pan; it should sizzle and pop the instant the water touches the oil. Drop the beignets into the hot oil one at a time. It should first sink to the bottom then rise to the surface after about 10 seconds. (If it stays on the bottom too long, the oil is not hot enough; if it surfaces immediately, the oil is too hot). When the beignet rises to the top, ladle the hot oil over it until it is thoroughly puffed Turn and cook until both sides are golden. Fry only 2-3 at a time. Drain on absorbent paper; sprinkle with powdered sugar, and serve immediately.
