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Anthony Valerio, the wise pastry chef behind ConfeXion Cupcakes+Cake's cronut knockoff known as the brioughnut, is at it again. Just in time for Mardi Gras, he's releasing a Beignetto, an Italian yeast doughnut he describes as "crispy and fluffy" and "sort of like a re-invention of a NOLA beignet." Valerio will unleash new flavors each month, but to start, on March 4, he'll serve Nutella Supreme, a $4 Beignetto filled with chocolate-hazelnut pastry cream, topped with French chocolate glaze and housemade caramelized hazelnuts. [EaterWire]