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beignet was created by africans but the europeans stole the idea as they did with everything in africa. nigerias also eat the dessert, but reffer to it as puff-puff.

Well, if that's true, it's a fascinating story. Got a source? Deltabeignet 05:21, 23 January 2006 (UTC)[reply]

US version not choux

The article currently says, "The French doughnut beignet in the United States is simply a deep-fried choux pastry." But as far as I can tell (try Googling beignet recipe) the US version is an enriched yeast dough. Very different stuff, since choux is unleavened. Vajrapoppy (talk) 03:06, 13 November 2009 (UTC)[reply]

Recipe

The recipe in the article doesn't make sense. It doesn't list any leavening agent, so "letting the dough sit overnight to rise" is pointless. In fact the egg-white foam will quickly collapse. If nobody protests, I will remove the recipe. --Bartosz 19:04, 24 April 2006 (UTC) Good point, blast it awaySnafflekid 05:38, 25 April 2006 (UTC)[reply]

Cafe Du Monde

I would like to point out that Cafe du Monde is not a restaurant. It is a cafe and only serves coffee, milk and beignets. Among most New Orleanians they are not just a place to get a beignet but are considered definitive.

Puff pastry link

The link to "puff pastry" should be to "choux pastry" or "cream puff pastry".

I think you're right. You can find choux-pastry recipes for beignets (Julia Child had one). Puff pastry is very different from choux pastry, and it just makes no sense to deep fry it--it would disintegrate! -- Bartosz 19:40, 26 April 2006 (UTC)[reply]

Merge

IMHO merging is a bad idea. Why? All we would end up with is a separate section on this page about Bugnes - they're different enough to warrant separate discussions. Bugnes are small, and a speciality unique to Lyon. Beignets are a general term for donutty things. I don't see a lot of advantage in combining the two on one page. Stevage 08:45, 17 August 2006 (UTC)[reply]

In that case, I'll take off the merge tag. --Jitterro 17:30, 17 August 2006 (UTC)[reply]

Slang

Has anyone else ever heard the slang "frogs" used to refer to beignets in some parts of Louisiana? Or maybe "frogs" were the poor man's bengnets since they were made starting by deep frying refrigerated biscuit dough. Just curious if this was something my grandmother just made-up or a colloquial use? And yes, I am quite sure they were not frogs the animal :-) Railgun 13:09, 12 June 2007 (UTC)[reply]

@@ Line 6: / Line 6: @@
 beignet was created by africans but the europeans stole the idea as they did with everything in africa. nigerias also eat the dessert, but reffer to it as puff-puff.
 *Well, if that's true, it's a fascinating story. Got a source? [[User:Deltabeignet|Deltabeignet]] 05:21, 23 January 2006 (UTC)
+===US version not choux===
+The article currently says, "The French doughnut beignet in the United States is simply a deep-fried choux pastry." But as far as I can tell (try Googling beignet recipe) the US version is an enriched yeast dough. Very different stuff, since choux is unleavened. [[User:Vajrapoppy|Vajrapoppy]] ([[User talk:Vajrapoppy|talk]]) 03:06, 13 November 2009 (UTC)
 ===Recipe===
 The recipe in the article doesn't make sense. It doesn't list any leavening agent, so "letting the dough sit overnight to ''rise''" is pointless. In fact the egg-white foam will quickly collapse. If nobody protests, I will remove the recipe.