Heat oil in a large pan and soften celeriac, shallots, and garlic.
Add wine, boil, and reduce the liquid by half.
Add chicken stock and simmer for 10-15 minutes until celeriac is tender.
Let cool for five minutes then blend the soup until smooth.
Return soup to the pan, stir in cream, heat through, and season.
Heat frying oil to 180°C.
Melt butter with 125ml water in a saucepan and boil for one minute.
Beat in flour and cayenne until smooth then cook for 2 minutes.
Remove from heat and beat in eggs one at a time.
Fold in crabmeat and sweetcorn then season the mixture.
Pipe 1.5cm sections into oil and fry for 2 minutes until golden.
Ladle soup into bowls and garnish with beignets, watercress, and apple.