12 to 18beignets
By Karen Morgan
April Bloomfield, chef and co-owner of the John Dory Oyster Bar, The Breslin, and the Spotted Pig, all in New York City, is a chef I admire for many reasons. Not least among them is her take on the cheese beignet. Just the aroma convinced me I had to try for a gluten-free version, to express my gratitude for her coming up with this in the first place.
The beignet is a savory choux paste–based goodie, a cousin of the sweet applications of choux (like Ch