Cafe du Monde Beignets Are Not Great Anymore.
New Orleans is in serious trouble. Frankly, the city doesn’t have great beignets anymore. At least the beignets at the world-famous Cafe du Monde aren’t great anymore. Maybe they were great in 1862. But they’re not great anymore, folks. Believe me. Oh, believe me. We need to make Cafe du Monde’s beignets be great again. And it can happen. Our country has tremendous pastry prowess.
The problem here is fundamental. Cafe du Monde beignets are not good. People think they’re good – who knows why. Maybe because there are swarms of tourists fighting for tables as ferociously as the crowds who shove their way into Best Buy on Black Friday for the $100 My-HDTV-Is-Bigger-Than-Your-HDTV HDTV.
But the beignets are not good. The Cafe du Monde beignet is simply a square piece of dough, fried and covered with powdered sugar. No jam. No custard. No chocolate. Nothing. There’s nothing. Just lots and lots of powdered sugar. So much powdered sugar that when you bite into one, a plummet of white dust coats your face. It’s all over the place and you walk out looking like a Japanese Geisha girl. By the way, I love the Japanese. They have the best food in the world. The best!
I don’t want to brag but I know the best when I see it. I’ve had the best desserts out there. The best! Scarpetta’s Vanilla Caramel Budino, Bouchon Bakery’s Kouign-Amann and a butterscotch creme brûlée that inspired the creation of this blog in the first place.
And Cafe du Monde beignets are not good. They are a disaster. A disaster!
What Cafe du Monde needs is a beignet visionary. Somebody who can create great beignets. Delicious beignets. We need a truly great pastry leader and we need a truly great pastry leader now! And it only makes common sense. It makes common sense.
I say that person is Dominique Ansel, creator of the Cronut®. By making a deal between Cafe du Monde and Dominique Ansel, I will be the greatest beignet booster that God ever created. I tell you that.
Back in 2013, Dominique Ansel pounced on the pastry world by inventing the Cronut, the croissant-doughnut hybrid. He knows how to innovate with Cronut flavors like Fig Mascarpone, Valrhona Dark Chocolate Raspberry Chambord, and Brown Sugar Rhubarb with Lemon Thyme Sugar.
Dominique Ansel is a leader. He’s the pastry visionary Cafe du Monde needs. He will create great beignets. Great, great beignets that people will covet. No, they’ll worship. Even if the new beignets are truly great and cause riots over the tables, I think it’s a small price to pay.
If you agree, use #MakeCafeDuMondeGreatAgain! And copy me @DeathbedFood. Let’s get this #TrendingNow! We can do this.