Rich, eggy pastry cream is the key to a perfect Boston or Bavarian Cream doughnut; the only difference between the two is the glaze, so it’s easy to make a half-and-half batch.
INGREDIENTS
MAKES 8 TO 12 DOUGHNUTS
- 1 cup whole milk
- 1 vanilla bean, split lengthwise
- Pinch of kosher salt
- ¼ cup (60 grams) superfine sugar
- 1 tablespoon cornstarch
- 1 egg
- 1 tablespoon unsalted butter
- 1 batch raised dough of choice
- 1 batch Chocolate glaze
- Confectioners’ sugar for dusting
DIRECTIONS
• Start by making the pastry cream. Set a fine-mesh sieve over a medium bowl and set aside.
• In a medium heavy-bottomed pot over medium heat, combine the milk, vanilla bean, and salt. Simmer, stirring constantly.
• In a small bowl, whisk the superfine sugar and cornstarch. Beat in the egg. Warm the egg mixture by slowly drizzling in one-third of the hot
milk, whisking constantly. Add the warmed egg mixture to the pot with the remaining hot milk. Continue to whisk over medium heat for
about 2 minutes or until the mixture thickens. Immediately remove the pastry cream from the heat and pour through the sieve. Let the
mixture cool for about 5 minutes, stirring occasionally to prevent a skin from forming. Add the butter and stir until blended.
• Cover the pastry cream with plastic wrap pressed directly onto its surface to prevent a skin from forming or any condensation from
dripping onto it. Refrigerate for at least 1 hour and up to 2 days. If the mixture separates, just whisk briskly until creamy.
• Prepare the chosen dough for filled doughnuts and fry or bake as directed.
• When the doughnuts have cooled, spoon the pastry cream in a pastry bag fitted with a Bismarck (#230) tip. Holding a doughnut in one
hand, plunge the tip into the side of the doughnut, pushing it about ¾ inch deep. Gently squeeze the pastry bag to fill the doughnut,
withdrawing the tip slowly as you squeeze; you will feel the doughnut expand slightly as you fill it. Repeat with the remaining doughnuts.
• For Boston Cream doughnuts, glaze the tops with the chocolate glaze and allow it to set before serving. For Bavarian Cream doughnuts,
dust each doughnut with confectioners’ sugar.
