I've seen that they are usually served with jams and jellies. Is there a specific type or flavor of jam or jelly that they are served with? Or are they most often served plain? I DO know that they have LOADS of powdered sugar on them, but besides that, what is traditionally served with/on them?
Does anyone have any good beignet recipe that doesn't use evaporated milk but regular milk?
We bought some Cafe du Monde beignet mix and followed the directions (so we think), but the beignets came out kind of hard and flat… they didn't puff up and get light like the ones from the real Cafe du Monde. We know we rolled them to the right thickness, but they didn't float to the top as quickly as the package said they should. Maybe we didn't have the oil hot enough? Anyone know what we might have done wrong to make them turn out flat and chewy?