i like the french ones best! In NY, there are 2 basic crullers, a long cruller is a cake like (read: dense, leaden, soggy with grease) and french crullers.. made from a pate a chou-- (cream puff dough) they are light, and airy, and have a very crunch crust!... and they are always lightly glaced, Not the same as KK, but pretty damn good!an they are formed with a pastry tube, and have deep ridged edges..so there is lots of crust!