Choux pastry donuts is an interesting alternative to the classic recipe for this delicacy. They are light and fluffy, and the addition of custard cream makes them melt in your mouth with every bite. If your household includes both small and large sweet tooths, they will surely like this dessert. You can also prepare it as a treat for coffee guests. However, be prepared for requests to share the recipe.
To prepare the donuts, you will need:
- 250 ml of water,
- 160 g of cake flour,
- 50 g of butter,
- 3 eggs,
- oil for frying.
For the custard cream:
- 500 ml of milk,
- 200 g of butter,
- 2 vanilla puddings with no added sugar,
- a bit of vanilla paste or vanilla seeds,
- 3 tablespoons of sugar.
Pour water and butter into a pot with a thick bottom, then bring to a boil. Then remove the pot from the burner, reduce its power, add flour to the hot water and butter and mix thoroughly with a whisk until smooth. Then put the pot back on the burner (set to low heat) and heat the mixture, stirring constantly, for about a minute. After this time, the dough should no longer stick to the walls of the pot – then set it aside to cool.
Add the eggs to the cooled dough one at a time and mix using a mixer. Be sure to set the revs as low as possible.
Cut the baking paper into squares (approx. 10×10 cm) and spread lightly with oil. Press a circle of dough onto each of them. It is best to use a pastry bag with a tip with a large hole at the end.
Heat the oil in a pot to fry the steamed donuts. The oil must be well heated, so it is best to heat it for about 10 minutes on medium heat. Place the sockets with the paper side up into the heated oil. Remove the paper immediately. Fry the donuts for a maximum of 4 minutes on each side, then remove the beautifully browned cake from the fat and place it on parchment paper to remove excess fat.
Prepare the custard cream. Place the milk in a pot and pour out a little to dissolve the pudding. Heat the milk on medium heat and when it starts to boil, add the puddings dissolved in the milk, some vanilla paste and sugar. Stir vigorously until smooth and thick. Remove from the burner and cool thoroughly.
Mix the soft butter until white, then add the pudding a spoonful at a time and mix until you obtain a uniform cream. Cut the cold sockets and fill them with custard cream.
Sources: Terazogtuje.pl
