Boston & Bavarian Cream
- 30m Prep Time
- 15m Cook Time
- 1h Ready In
Rich, eggy pastry cream is the key to perfect Boston or Bavarian Cream doughnuts. The only difference between the two is the glaze, so it's easy to make a half-and-half batch.
Ingredients
- 1 cup whole milk
- 1 vanilla bean split lengthwise
- kosher salt
- 1/4 cup superfine sugar
- 1 tbsp cornstarch
- 1 egg
- 1 tbsp unsalted butter
- 1 raised dough of choice
- 1 chocolate glaze
- confectioners' sugar for dusting
Nutrition (per serving, estimated)
Estimated based off 5 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 308 mg
- Iron: 1.06 mg
- Magnesium: 30.9 mg
- Phosphorus: 308 mg
- Potassium: 397 mg
- Zinc: 1.58 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup whole milk
- kosher salt
- 1/4 cup superfine sugar
- 1 tbsp cornstarch
- 1 egg
- 1 tbsp unsalted butter
- 1 raised dough of choice
- 1 chocolate glaze
Prepare
- 1 vanilla bean, split lengthwise
- confectioners' sugar, for dusting
Let's Cook
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Step 1.
Set a fine-mesh sieve over a medium bowl and set aside.
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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.
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Step 3.
In a small bowl, whisk together ¼ cup (60 grams) superfine sugar and 1 tablespoon cornstarch. Beat in 1 egg until smooth.
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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.
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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.
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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.
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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.
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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.
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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.
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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.