As I’ve been developing recipes, I’ve been taking photos (you’ve seen some of those on flickr)… but my draft manuscript was delivered on Sunday and now the photoshoot begins in earnest.
Today, I was shooting possibly one of my favorite recipes (and certainly my husband’s favorite), the cruller. If you find crullers at most doughnut shops in the US, they will probably be somewhat heavy, cake doughnuts that are piped with cool ridges. In Canada, however, a cruller means a French Cruller which has the same ridges, but is made with a cream puff dough (pate e choux). These doughnuts are rich and eggy, but super light at the same time. It took me quite some time to get the recipe just right, but I’m happy to say, I’ve got it down, so today’s photoshoot was a joy. A delicious joy at that!
I thought I’d share a few outtakes to tempt you:
Anyone want to swing by and try a few? Get them while they last!