The Art of French Pastry

much less butter in it than
a regular brioche dough,
are the type that I grew up
eating around Mardi Gras,
the only time of year that
French pâtissiers produced
them. They are usually
shaped like round flying
saucers and are filled with
a delicious jam. Every
semester my kids ask me
when beignets are going to
be taught at the French