Frying. this month's IMBB, allowed me to brush up on my beignets--they are now picture perfect.
Danno from New Orleans Cuisine stopped by the other day to help me with my beignets recipe. I had not been letting my beignets rise after rolling them out and cutting. I had been relying on the hot oil to make them puff up, which they did, but I had very large holes and little dough in my beignets.
By letting them rise double in bulk before frying, I now have puffy and fluffy beignets.
When I feel truly decadent, I grate some chocolate into my café au lait.
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