by Steven Doyle
What is made up of butter, flour, water and eggs, piped into several shapes for a variety of uses, and made most famous by our friends at Cafe du Monde in New Orleans? It is, of course, this special dough which brings us delicious pastries, both sweet and savory, such as eclairs, cream puffs, profiteroles, croquembouches, French crullers, and Indonesian kue sus, dumplings. In the case of Cafe du Monde, choux is also responsible for the beignet, that wonderful little bit of fried dough that we typically dump a crazy amount of confectioner’s sugar onto and devour without remorse alongside a steaming cup of coffee.
There are more than a few versions of the beignet in Dallas, and bring you some of the best. Continue reading
by Steven Doyle
