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Croissant-style donut filled with pastry cream: a decadent delight

Croissant-style donut filled with pastry cream: a decadent delight


Imagine biting into a light and fluffy crescent-shaped donut, brimming with rich custard. This recipe brings together the best of both worlds: the buttery layers of a croissant and the soft sweetness of a donut, filled with luscious vanilla custard.

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Why you'll love it:

  • Single merger: A delicious combination of croissant and donut textures.
  • Rich filling: The homemade pastry cream adds a creamy and delicious touch.
  • Perfect softness: Not too sweet, with a delicate balance of flavors.
  • Impressive and delicious: Be sure to wow your guests and satisfy your sweet tooth.

Ingredients for the dough:

  • 500 grams of flour
  • 15 grams of yeast (1½ tablespoons)
  • 100 grams of sugar (½ cup)
  • 230 ml lukewarm milk
  • 50 grams of soft butter
  • 1 teaspoon of vanilla extract
  • 2 medium eggs
  • 1 tablespoon of cognac or vodka
  • 1 teaspoon of salt

For the covering:

For frying:

For the pastry cream:

  • 3 medium egg yolks
  • 250 ml of milk (1 cup)
  • 60 grams of sugar (¼ cup)
  • 25 grams of cornstarch (2½ tablespoons)
  • 1 teaspoon high quality vanilla extract or 1 vanilla pod
  • 40 grams of cold butter

Instructions:

  1. Prepare the dough: In a mixer fitted with a dough hook, mix all ingredients except the butter on low speed for 7 to 8 minutes. Gradually add the softened butter until you obtain a smooth and sticky dough. Transfer the dough to a floured surface, shape into a ball and place in a lightly greased bowl. Cover with plastic wrap and let rise for 30 minutes. After the first rise, deflate the dough and knead by hand for 2 minutes, then let it rise again until doubled in volume (about 1 hour).
  2. Prepare the pastry cream: Whisk the egg yolks, sugar and cornstarch in a bowl until smooth and pale. Heat the milk and vanilla in a saucepan until it begins to boil. Gradually add the hot milk to the egg mixture, whisking continuously. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens (about 4 minutes). Remove from heat and stir in the butter. Transfer to a bowl, cover with plastic wrap, and chill in the refrigerator for 1 hour.
  3. Shape and fry the dough: Once the dough has doubled, roll it out on a floured surface into a thin rectangle and cut it into equal triangles. Gently stretch each triangle and roll from the wide end to form crescent shapes. Place on lightly greased squares of parchment paper, cover and let rise until doubled. Heat the oil to 160°-170°C and fry the croissants, bottom side up, for 2 minutes on each side. Transfer to paper towels to drain and cool.
  4. replaces the word nice with empty assemble: Roll each croissant in fine sugar. Make a hole in the center of each and fill generously with pastry cream using a piping bag.

Enjoy these heavenly croissant-style donuts filled with custard!


content team


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