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“Back at the stove, she used a spatula to dunk the puffed-up pastries into the hot oil, making sure the edges were a warm golden brown before she scooped them out of the fryer. That was the key to making sure her beignets were crispy on the outside and pillow-soft on the inside. She plated them on one of T&J's Supper Club's signature emerald-green plates and sprinkled just the right amount of powdery confectioners' sugar on the top. Perfect.” — Farrah Rochon
Back at the stove, she used a spatula to dunk the puffed-up pastries into the hot oil, making sure the edges were a warm golden brown before she scooped them out of the fryer. That was the key to making sure her beignets were crispy on the outside and pillow-soft on the inside.
She plated them on one of T&J's Supper Club's signature emerald-green plates and sprinkled just the right amount of powdery confectioners' sugar on the top.
Perfect.