Crisp, airy, and addictive, these iconic, anytime-of-day New Orleans pastries come buried beneath mounds of sweet, sweet confectioners’ sugar, never naked.
Constance Snow is the author of nearly half a dozen cookbooks, including Williams-Sonoma Foods of the World: New Orleans and Gulf Coast Kitchens, which won an IACP Cookbook Award. Her food and travel stories have appeared in numerous publications, including The Los Angeles Times and National Geographic Traveler. She's also written a weekly cooking column for The New Orleans Times-Picayune since 1995. She lives in New Orleans, LA.