Boston cream doughnuts recipe

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This was the doughnut that started it all: it’s the very first one that I put on the menu as the pastry chef at Craft. Berliner dough, vanilla pastry cream, and chocolate glaze? This is a creamy, luscious combination that’s impossible to dislike, as far as I’m concerned. But I’m biased. I fell for this doughnut back when I was still too small to see over the counter at the local Dunkin’ Donuts. During summertime when I can get big, beautiful local blueberries at the Union Square Greenmarket I love to pair this classic pastry with a simple blueberry compote to lend it a fresh, seasonal twist.

  • Yield: 1 dozen doughnuts

Ingredients

  • Basic Berliner dough
  • Vegetable oil, for frying
  • Vanilla Pastry Cream
  • Chocolate Glaze
  • Blueberry Compote
How to Make It
  1. Prepare the Berliner dough as directed.
  2. Heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer until the oil reaches 350°F. Prepare two baking sheets: one lined with paper towels, and the other dusted with flour.
  3. Using a floured biscuit or doughnut cutter, cut the dough into 2½- to 3-inch rounds and put them on the flour-dusted baking sheet.
  4. Fry the doughnuts in batches, taking care not to crowd the pot, until golden brown all over, 1 to 2 minutes per side. Drain on the paper-towel–lined baking sheet.
  5. While the doughnuts still feel almost too hot to handle, pierce each one with a pastry tip, paring knife, or other sharp object to create a point of entry for your doughnut filling.
  6. The best time to fill your doughnuts is no more than 1 hour before serving. Spoon room-temperature vanilla pastry cream into a pastry bag fitted with a #2 round tip. Pipe the pastry cream into the doughnut’s cavity until the pastry puffs slightly. Dip the filled doughnuts one at a time in the chocolate glaze, submerging the top half only, and put them on a wire rack to set.
  7. Once dry, serve them alongside a dish of warm blueberry compote.
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