The definitive beignet: Pate a choux or yeast dough?
Happy Sunday, all. In your opinion, what's the definitive beignet dough/batter--a risen yeast dough or a pate a choux? I just made the pate a choux version out of the 1997 Joy of Cooking, and I thought they were too light and eggy compared to my memories of eating them in New Orleans at Cafe Du Monde (those seemed more rich and cakey to me). But the Internet was no help: I found both kinds of recipes in equal representation. A little help from any NOLA folks out there would be much appreciated.