What are French doughnuts considered to be?

French doughnuts are recognized as a fried version of pastry specifically used for creating cream puffs and éclairs. This classification is rooted in the technique used to prepare them, which involves a choux pastry base. Choux pastry is unique because it does not contain any leavening agents like baking powder or baking soda; instead, it gets its rise from steam generated during cooking. When the pastry is fried, it expands and forms a light, airy texture that is perfect for filling with creams or custards.

The association with cream puffs and éclairs further emphasizes the nature of these doughnuts being a specialized application of the choux pastry technique. This direct connection to traditional French pastry-making practices highlights their classification distinct from other types of pastries or baked goods that may use different base ingredients and methods. In this context, while French doughnuts could be described as a type of pastry or a baked good, the focus on their preparation as a fried variation tailored for specific desserts demonstrates why they are best categorized under this particular definition.