What is the texture of properly made French doughnuts expected to be like?

The texture of properly made French doughnuts is expected to be light and fluffy due to the use of ingredients and techniques that promote aeration. In the preparation of French doughnuts, particularly those made from pâte à choux (such as éclairs and cream puffs), the dough is cooked on the stove before being piped and baked or fried. This method creates a structure that traps steam, which expands during cooking, resulting in a puffed, airy consistency.

The lightness comes from incorporating the right balance of eggs, which provide structure and moisture, along with the leavening action of steam. When executed correctly, French doughnuts should be pleasantly airy to the bite while having a slightly crisp outer layer that complements the soft interior. This combination of textures is what distinguishes them from other types of doughnuts that may have denser qualities or different preparation methods.