"it’s donut time y’all! chocolate or lemon cream!"
Fluffy Doughnuts With Chocolate And Lemon Cream
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Ingredients:
1 x recipe yeasted doughnuts (Alex used this one here)
Optional Fillings:
Whipped Cream (heavy whipping cream, whipped until stiff peaks form)
Chocolate pastry cream (recipe below)
Homemade lemon curd (here is a link to one of our favorite lemon curd recipes)
Vanilla & Chocolate Pastry Cream
1 vanilla bean
500g milk
120g sugar
25g cornstarch
120g yolks
50g butter
10g salt
Rub vanilla bean into half of the sugar and steep in the milk over medium heat till hot. Reduce heat to low.
In a separate bowl, combine the remaining sugar, yolks, cornstarch, and salt.
Using a ladle in one hand and a whisk in the other, pour a scoop of hot milk into the egg mixture, whisking immediately. Continue adding about half of the milk, then pour the egg mixture back into the pot.
Increase heat back to medium. Whisk constantly until the mixture thickens - it should hold an impression of the whisk if you pull it out.
Strain through a chinois over the butter and whisk it all together after 1 minute. Surface wrap until using to prevent a film from developing
For chocolate: strain the hot pastry cream over the butter and 200g chocolate. Cool before using, and try adding some whipped cream for a lighter variant (crème diplomat).