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Traditional donut with apricot jam and sugar powder on napkins on the table.

$Mixed German Berlin jelly donuts with different toppings and fillings . Toppings with coconut flakes, powdered sugar, icing with colored sugar sprinkles, icing and chocolate.\nThe fillings are with vanilla cream, raspberry jam, and chocolate cream$

Fat Thursday is a traditional Polish custom. On this day, everyone eats donuts with traditional marmalade filling. The most popular donuts are glazed donuts stuffed with marmalade.

Close-Up of doughnuts with hundreds and thousands.

Close up selective focus Typical dessert Dough in Alcala style, Rosquillas de Alcala, puff pastry with yellow egg yolk coating with syrup, Ring shaped, donuts, in pastry shop

Multicolored ringed donuts with fondant icing hanging on sticks on doughnut stand

A pastry coated with milk and topped with nuts.

Orange iced donuts to celebrate King's Day on April 27th. Orange is the national color in the Netherlands

Donut on orange color background with palm tree shadow. 3d render. Digitally generated image.

Various colorful donuts on the shelf in the pastry shop

Donuts on buffet table with other baked desserts

Cropped image of a woman at the buffet bar picking up a sugar doughnut with serving tongs.

Bright orange donut decorated with glaze and chocolate balls on a white blanket background.

Sweet tasty doughnut with sprinkles on blue background

Orange bavarois confectionery in a shop window

Close-up of donuts. sweet bakery food. snack. High quality

Multicolored ringed donuts with fondant icing hanging on sticks on doughnut stand, sweet food on display

Delicious donuts decorated with different decorations displayed in cafe glass cabinet. Selective focus blured background

A bakery shop displays various freshly baked bread buns, showcasing a range of options for customers.

$Pâte à Choux is a French pastry dough used to make a variety of desserts and savory dishes decorated with little red roses. It is a simple mixture of water, butter, flour, and eggs that is cooked on the stovetop and then baked in the oven. The dough is light and airy, with a hollow center that can be filled with a variety of sweet or savory fillings. Almond-studded choux pastry and rich, nutty praline crème mousseline join forces in this impressive French dessert.\n\nPâte à Choux is used to make classic French pastries such as eclairs, profiteroles, and croquembouche. It can also be used to make savory dishes such as gougères, a type of cheese puff. The dough is versatile and can be shaped in many ways, from piped rounds and tubes to more intricate shapes like swans and trees.\n\nThe dough is made by boiling water and butter together, then adding flour to create a thick paste. Eggs are then added one at a time, which helps to create the dough's light and airy texture. The dough can be flavored with a variety of ingredients, such as cheese or herbs, depending on the desired final product.\n\nOnce the dough is made, it is piped or spooned onto a baking sheet and baked in the oven until golden brown and crisp on the outside. The inside of the dough remains hollow and is perfect for filling with creams, custards, or other fillings.\n\nPâte à Choux can be a bit finicky to work with, as it requires precise measurements and careful attention to cooking and baking times. However, with a bit of practice and patience, it can be a rewarding pastry dough to master and can be used to create impressive and delicious desserts and savory dishes.$

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