Boston & Bavarian Cream

Let's Cook

1. Step 1.

   Set a fine-mesh sieve over a medium bowl and set aside.

2. Step 2.

   In a medium heavy-bottomed pot over medium heat, combine 1 cup whole milk, the split vanilla bean, and a pinch of kosher salt. Simmer, stirring constantly.

3. Step 3.

   In a small bowl, whisk together ¼ cup (60 grams) superfine sugar and 1 tablespoon cornstarch. Beat in 1 egg until smooth.

4. Step 4.

   Slowly drizzle about one-third of the hot milk into the egg mixture, whisking constantly to temper the eggs. Then pour the warmed egg mixture back into the pot with the remaining hot milk.

5. Step 5.

   Continue whisking over medium heat for about 2 minutes, until the pastry cream thickens. Immediately remove from heat and pour through the prepared sieve into the bowl.

6. Step 6.

   Let the pastry cream cool for about 5 minutes, stirring occasionally to prevent a skin from forming. Add 1 tablespoon unsalted butter and stir until fully blended.

7. Step 7.

   Press plastic wrap directly onto the surface of the pastry cream to prevent a skin and condensation. Refrigerate for at least 1 hour, or up to 2 days. If the mixture separates after chilling, whisk briskly until creamy.

8. Step 8.

   While the pastry cream chills, prepare 1 batch raised dough of choice for filled doughnuts. Fry or bake as directed, then let the doughnuts cool completely.

9. Step 9.

   When the doughnuts have cooled, spoon the chilled pastry cream into a pastry bag fitted with a Bismarck (#230) tip. Hold a doughnut in one hand, plunge the tip into the side about ¾ inch deep, and gently squeeze to fill, withdrawing the tip slowly as you squeeze. Repeat with remaining doughnuts.

10. Step 10.

    For Boston Cream doughnuts, glaze the tops with 1 batch Chocolate glaze and allow it to set before serving. For Bavarian Cream doughnuts, dust each filled doughnut with confectioners' sugar.