I am haunted by those beignets I just had 2 hours ago.
At Fiamma. Did the pastry chef invent his own offspin of the 'true' beignet, or are they all lkie that?
Are beignets served warm always? I cant imagine not. They really ought to always be just out of the deep fry (I think that's how it must be done). Different cultures have their versions of the fried doughball but this far surpassess anything I have tasted.
I cant believe I never had this before.
Will I always have to be a slave to Fiamma or are other beignet servers bound by the (I hope) standard way of preparing this dessetr.?
My head is spinning...