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24
pastriesEasy
1 hr 10
Published 2015
THE RECIPE These beignets are the result of deep-frying pâte à choux dough. Similar to baking, deep-frying is hot and slow enough to allow the dough to expand and form a hard shell that retains its shape. And like most pâte à choux recipes, beignets are best eaten right away—and by the dozen.