At the weekend I made some Rousserolles a type of deep fried beignet flavoured with liqueur or orange flower water, which are a speciality of the southern Touraine. Rouserolles are traditionally eaten in the Carnival season and on Mardi Gras (Shrove Tuesday to you Brits).
Pate or dough of Rousserolles is readily available in the . . . → Read More: Rustling up some Rousserolles