Talk:Beignet

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]

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]

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]