I got so excited about trying Formaggio's special weekend- only beignets, after they were featured in the recent Globe piece on donuts. Man am I glad we only got one of each to try. Their flavors vary each wkend. This time they were: granola, banana w/ lemon cream, and cinnamon.
They call these Beignets????? Well, stupid me; I ASSumed these would be fried choux pastry- as in New Orl. beignets (light, airy and possibly ethereal) but no, these are German/Polish style yeast dough beignets. I would describe them as BIG slightly sweet bagels w/ no hole; very dense and VERY heavy, and, with all the icing and filling- enough to knock you out for the day. I cannot imagine having one of these for breakfast. Maybe if you'd done hard labor all morning and were going to be doing it the rest of the day...... but i don't think you could move very far after one of these settled into your stomach. At any rate, I'm sure these have a significant fan base, but I really just wanted to warn anyone who had in mind the light beignets , as I did- and had put them on a list of things to try.
BTW, i think the bakers at Formaggio are talented people; i have had excellent things there over the years- orange chocolate tea cake, pots de creme, hazelnut orange brownies,*granola*. But I will not be returning for these beignets. Yiiiiikes.
This talks about the 2 different types of beignet (dough):
244 Huron Ave, Cambridge, MA 02138