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archive for March 9th, 2012

i believe in doughnuts

Friday, March 9th, 2012

Recipe: french crullers

I went on my annual sandhill crane migration shoot in southern Colorado earlier this week with my shooting partner, Jason. We crammed driving to and from Monte Vista, four shoots, a half day at Wolf Creek (ski resort), and not a lot of sleep into 48 hours. The town of Monte Vista, Colorado holds their Crane Festival this weekend (March 9-11).


shooting at sunset

pre-dawn

tandem

silhouettes as the sun rises



A big shout out and thank you to Pro Photo Rental for supplying us with the 200-400mm Nikkor f4 and the 500mm Nikkor f4 on this trip. You can see the entire set on my photoblog. Lack of sleep combined with standing around in the dark and cold at 5 am probably resulted in the cold I came down with Wednesday evening. That made sifting through my 2,687 photos a lot of fun. But I’m on the mend now and it’s back to the business at hand. Let’s talk doughnuts. Specifically – French crullers.

all you need: eggs, flour, water, butter, salt, sugar

bring the water, butter, sugar, and salt to a boil

add the flour



French crullers are my favorite doughnuts. They are eggy and light, made from pâte à choux – a sort of fried version of the cream puff. These are the ones I always search for if we ever happen upon a doughnut shop. Jeremy goes for the chocolate-filled, drenched-in-chocolate, chocolate something or other, but I am perfectly happy with a delicate, simple French cruller.

keep stirring until a thin film forms on the pan

beat the eggs in one at a time

then beat in the whites until you get a smooth and glossy batter



**Jump for more butter**