BOSTON CREAM DONUTS
Chocolate glaze:
125 ml powdered sugar
30 ml unsweeted cocoa powder
1 teaspoon vanilla extract
30 ml milk – if glaze is too thick
Pastry cream:
1 packet instant vanilla pudding
225 ml milk, cold
225 ml cream, cold
1 teaspoon vanilla extract
Donuts:
2 packets puff pastries, thawed
1 egg, lightly beaten
Oil for frying
For glaze – in medium bowl, whisk together powdered sugar, cocoa powder, milk & vanilla until smooth. Set aside.
For pastry cream filling – in medium bowl, add pudding mix & milk and whisk until combined.
Pour in cream and whisk until fully incorporated. Add vanilla and whisk again until pudding has thickened.
Let it sit for 5 min. Fill pastry bag fitted with round tip.
Fill pot with oil and heat.
Dust a cutting board with flour. Unfold both pastries and open flat. Brush 1 side with egg wash. Top with other puff pastry.
With a round cookie cutter, cut out your rounds and lay on sheet tray.
Gently push down around the edges of each round.
Pierce each round in the idle with toothpick 3 times.
Place in freezer for 10 min.
Remove from freezer and transfer puff pastry rounds to hot oil.
Fry until golden brown, flip over until other side is golden.
Drain on paper towel. Let sit until cool enough to pick up.
To fill doughnuts with cream, insert the tip of pastry bag filled with cream pudding into the side of doughnut and squeeze.
Gently dip one side into the chocolate glaze.
Place on rack to let dry.
PS: I have adjusted the quantities of the Glaze and Cream filling, otherwise the glaze is too much and cream filling is runny.
Photo: Frances Smith
