French Cruller and Boston Cream Donuts
French Cruller and Boston Cream Donuts from Cardigan Donuts in downtown Minneapolis, Minnesota I ordered on DoorDash for breakfast the other morning. Before we began fully digging in and eating them I decided to start practicing with natural lighting and food styling in my Minneapolis home photography studio since we are still in lockdown from the pandemic.
A yummy Boston Cream donut with a red cherry on top. Here is the full description from the bakery “Malted vanilla cream filling, chocolate icing and a cherry on top.” I love that the cherry is almost clear and glass like in appearance from the chocolate icing it is sitting upon and the back lighting from the window.
As you can see I tested what the texture of the donut would look like broken apart in this lighting setup. It had a nice contrast with the dark gray plate I bought for my food photography from Crate and Barrel. Next time I think I would use my macro lens for a more detailed close up of the texture. Here is the donuts description from the bakery as well! “Part donut, part soufflé. The cruller combines the best of all worlds. Light and airy, yet rich and buttery.”
So let’s compare the differences between the two donuts, which is your favorite?
French Crullers:
- Appearance: Long and twisted, with a deep-fried golden brown exterior and a light, airy texture. Some are simply dusted with powdered sugar, while others have a light glaze.
- Flavor: Delicately sweet, with a slightly eggy flavor from the choux pastry dough. They’re not too heavy or greasy, making them perfect for enjoying on their own or with a cup of coffee.
- Origin: Debated, but likely German or Dutch. The name “French cruller” is believed to be a later American invention.
- Variations: Some bakeries fill them with pastry cream or fruit jams, but the classic French cruller is simply enjoyed plain.
Boston Cream Donuts:
- Appearance: Round and cake-like, with a chocolate-glazed top and a dollop of vanilla custard peeking through the center. Often decorated with a maraschino cherry.
- Flavor: Rich and decadent, with a moist cakey dough, creamy vanilla filling, and a sweet chocolate glaze. The contrasting textures and flavors make them a classic favorite.
- Origin: Created in the mid-19th century by a Boston baker, hence the name.
- Variations: Some bakers experiment with different fillings, like chocolate or raspberry, or add toppings like chopped nuts or sprinkles.
Here’s a table summarizing the key differences:
| Feature | French Cruller | Boston Cream Donut |
|---|---|---|
| Shape | Long and twisted | Round |
| Dough | Choux pastry | Cake dough |
| Texture | Light and airy | Dense and cakey |
| Filling | None (usually) | Vanilla custard |
| Glaze | Powdered sugar or light glaze | Chocolate glaze |
| Flavor | Delicately sweet, eggy | Rich, sweet, chocolatey |
| Origin | German/Dutch | Boston, USA |
Ultimately, the choice between a French cruller and a Boston cream donut comes down to personal preference. If you’re looking for something light and airy, go for the cruller. If you’re in the mood for a decadent treat, the Boston cream donut is your best bet.
I hope this comparison helps you find your favorite between the two but ultimately trying each one will only be the deciding factor in your decision!
