Boston Cream Doughnut
Whisk in the cornstarch mixture.
Boston cream doughnut. If its too thick add. Mix to make a soft dough. For the dough hand whisk the water and yeast together in the bowl of an electric mixer and let stand for 2 to 3 minutes to dissolve the yeast. Start with refrigerated biscuit dough and about 2 inches of hot oil in a heavy bottomed skillet or dutch oven.
We chilled the dough overnighta step called cold fermentationso that it wa. 2 in a heatproof bowl whisk together the egg yolks and the remaining 2 tablespoons of sugar. Stir in the eggs sugar salt and 3 cups of the flour. Whisk in the milk and shortening.
Warm over medium low heat until gently simmering stirring to dissolve the sugar. Allow the yeast to proof for about 5 minutes or until it starts to foam. This is a recipe for a popular riff on the classic boston cream pie with a crisp flaky doughnut as the vessel for silky pastry cream the only specialty tool youll need is a pastry bag but you can also poke a funnel into the side of the doughnut and spoon the cream. How to make boston cream donuts.
1 in a small bowl add the warm milk and sprinkle over 1 tsp of sugar and the yeast. 1 in a saucepan stir together the cream milk 2 tablespoons of the sugar and the salt. 2 in the bowl of a standing mixer add the sugar eggs salt melted butter and shortening mix either by hand or with a dough hook. With bavarian cream you make whipped cream with heavy cream and sugar to make a fluffier cream center for your doughnut.
Fry each donut until puffy and golden brown. Let stand 1 minute. Just like its cake counterpart it has pastry cream and a chocolate glaze only the cream is piped inside a yeasted doughnut and the glaze is poured over the top. Heat cream in a small pot over medium high until bubbling around edges 1 to 2 minutes.
Bavarian cream filling has a different texture than the bostom cream versions. Pour hot cream over chocolate mixture. Boston cream on the other hand has a thick custard. Our boston cream doughnuts are moist but light with a tender chew and restrained sweetness thanks to a careful balance of fat sugar and moisture in the dough.
The doughnut was made out of inspiration from the boston cream pie 3 which was in turn created by chef m. It is a two layer sponge cake filled with vanilla flavored custard and topped with chocolate glaze and has. Sanzian at bostons parker house hotel in 1856.