French crullers: piped choux pastry

Useful to know

The French crullers in King Arthur Baking's recipe begin with choux pastry: flour is added to heated liquid and butter, with eggs incorporated at a later stage. The shapes are piped and fried. [1]

The broad category of doughnuts thus includes different techniques. This version does not involve rolling yeasted dough and cutting rings. The useful guide is how the base is made, because that determines how it can be shaped and what interior structure to expect.