Doughnut lovers often fall into one of two camps, cake or yeast, but the French cruller, made from pâte à choux, or cream puff dough, is lighter and easier to make than both. The dough, which comes together quickly, puffs dramatically when it hits the hot oil due to its high egg content, making a lightly crispy and extremely tender doughnut with an airy, webbed interior. The dough needs to be able to hold its shape during piping, so err on the side of adding less egg rather than more during the mixing process if you’re unsure. This will also prevent the crullers from hollowing too much during frying and collapsing as they cool.