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!
16 thoughts on “The Doughnut Cookbook Photoshoot”
Crullers are my favorite type of doughnuts. Most crullers I find around the city (if I am able to find them at all) are not very good with the exception of Frost. Congrats with your draft manuscript submitted!
PS: If these are your outtake photos, I cannot wait to see the actual ones you choose for your cookbook.
Just this afternoon, my three-year-old asked if we could have dougnuts. I told him that we couldn’t go to the shop, because we’d have to walk and it’s raining.
He then said. “No Mummy. You can make them, those ones you made before, please?”
This is the effect you have on my family. I think they’ll be indebted to you (and your book!) for life.
I must say, I LOVE plain cake donuts. My preference in order
Plain cake with cinnamon
Plain cake glazed
Chocolate Plain cake
Chocolate Plain cake glazed
I go to Fox’s Donut Den in Nashville every time I am back home. looovveeeeeeee them.
Those crullers look amazing, Lara. Can’t wait to buy your book. Congratulations again!
These look amazing! I wish I could have one right now.
But first they would need to be converted to gluten free.
Hmmm…. maybe a weekend project.
I used to get cruellers like these as a kid from an amazing German baker.
Those look like my dream crullers.
Can’t wait for this book, but I have a bad feeling that it will actually shorten the collective lifespan of my family.
Congrats on turning in the draft! this book is going to be great 🙂
OMG, these look soooooo delicious. I can’t imagine you have any left, but I’d love to sink my teeth in! CONGRATS!
Crullers are my favorite kind of donut and those look incredible! Congrats!
oh yummy yummy, they look great! I had never heard about those. I guess that shows that I am not “from around”! 🙂
Congratulations on the manuscript, Lara! I’m eagerly looking to the day when I can make these at home too!
Congrats on handing out the manuscript! Looking good! That book is going to sell like hotcakes! So proud of you Lara!
Never knew of these doughnuts. They look gorgeous, though. Hope to discover a world of doughnuts in your book. 🙂
I came across your blog by accident and am very excited for your doughnut cookbook….love, love, love doughnuts. Wonderful pics…..best of luck.
I’m a new fan of your work and I’m very excited to get your cookbook. Any idea when it might come out? The photos of the crullers are phenomenal. I can’t believe they are “outtakes”. 😉
French crullers are my favourite! I didn’t realize they were different in the USA. There was an article in the paper here recently with a recipe for them, and now that I’ve seen this I have to make them!