La Crème Pâtissière (The filling)
It is advisable to prepare it first so that it has time to cool.
Ingredients:
- Egg yolks: 6
- Sugar: 100g
- Cornstarch (Maïzena): 25g
- Flour: 25g
- Milk: 500ml
- Vanilla: 1 tablespoon (extract or vanilla sugar)
- Butter: 20g
Instructions :
- Whisk the egg yolks with the sugar until the mixture turns white.
- Add the starch and flour, then mix well.
- Gradually pour in the milk while whisking. Add the vanilla.
- Cook over medium heat in a saucepan, stirring constantly until the cream thickens.
- Remove from the heat and add the butter.
- Cover in contact with cling film (to avoid a skin) and leave to cool.
2. Donut Dough
Ingredients:
- Flour: 500g
- Sugar: 50g
- Baker's yeast: 20g
- Warm milk: 130g
- Lukewarm water: 90g
- Butter: 30g
- Oil: 30g
- Egg: 1
- Salt: ½ teaspoon
- Baking powder: 1 sachet (approx. 11g)
- Vanilla sugar: 1 sachet
Instructions :
- Preparation: Mix the dry ingredients, then add the liquids (milk, water, egg, oil). Knead until you obtain a soft dough. Add the butter at the end of the kneading.
- First growth: Let the dough rest in a warm place until it doubles in volume (about 1 hour).
- Shaping: Punch down the dough and roll it out. Cut out circles using a cookie cutter or a glass.
- Second shoot: Place the circles on a floured baking sheet and leave to rise for another 45 minutes to 1 hour.
- Frying: Fry in hot (but not smoking) oil until nicely browned on each side.
- Finish: Roll the donuts while still hot in sugar. Make a small hole in the side and garnish generously with pastry cream using a piping bag.
Note: You can also vary the pleasures by garnishing certain donuts with chocolate spread.