Cafe Du Monde would be proud! They look delicious Renee, and you did a fine job of shaping those corners “ cornery” 😁 new one on me- I like it! Look forward to your next video, Thank you
I LOVE how organized and clean you are. You made it look so easy to watch and learn. Thank you for sharing your awesome cooking talent! Im going to try it.😁👌 AND SUBSCRIBED!😋😋
you are the next you tube cooking sensation! well, and your editor...fab! btw, i'm admiring your cast iron - looks to be a fried chicken cooker - i have a similar one from my great grandmother, and it's prob my fav cooking tool. can you lmk who made yours? thanks renee!
Thank you for such a kind comment! I have to say I’m fortunate enough to own a Griswold #8 from the 1940s or 50s that I got at a yard sale! It’s my favorite pan!
The cold helps keep the shape of the dough when you drop it in the oil. It also allows for a crispier texture, because the cold dough expands in a more even way. You can do them without putting them in the fridge. They will spread out a bit more, and may not be as puffy. They are still good though.
Cafe Du Monde would be proud! They look delicious Renee, and you did a fine job of shaping those corners “ cornery” 😁 new one on me- I like it! Look forward to your next video, Thank you
🤣🤣🤣 “Cornery”! And Cafe Du Monde! Wow. Thank you!
Looks delicious! I always thought beignets were impossible to make at home. You showed me it IS possible! Thank you!
YUM, indeed, Renee😋 Thank you for the recipe and tips...
I really enjoy your cooking and I can't wait to try this recipe. I can taste them with honey while watching The Six Million Dollar Man 😋
😀. Thank you so much. Let me know how they turn out!
I LOVE how organized and clean you are. You made it look so easy to watch and learn.
Thank you for sharing your awesome cooking talent! Im going to try it.😁👌
AND SUBSCRIBED!😋😋
Oh thank you so much!! I’m so glad you are going to try it!! I hope they turn out well for you!! Let me know!
you are the next you tube cooking sensation! well, and your editor...fab! btw, i'm admiring your cast iron - looks to be a fried chicken cooker - i have a similar one from my great grandmother, and it's prob my fav cooking tool. can you lmk who made yours? thanks renee!
Thank you for such a kind comment!
I have to say I’m fortunate enough to own a Griswold #8 from the 1940s or 50s that I got at a yard sale!
It’s my favorite pan!
Interesting to put the dough in the refrigerator. I thought to get dough to rise you leave it out near heat. Is this unique to this pastry?
The cold helps keep the shape of the dough when you drop it in the oil. It also allows for a crispier texture, because the cold dough expands in a more even way. You can do them without putting them in the fridge. They will spread out a bit more, and may not be as puffy. They are still good though.
Enjoy your recipe please subscribe
It’s doughnuts with a different name!
You are the bionic women ?😉