How to make Boston cream donuts / homemade glazed custard donuts скачать в хорошем качестве

How to make Boston cream donuts / homemade glazed custard donuts

Today, I will show you how to make Boston cream donuts. In this video, you will see: how to make boston cream how to fill donuts with cream How to make a chocolate mirror glaze without gelatin Ingredients for 15 Boston Doughnuts Dough: • whole milk (full fat) : 220g - 1/2 CUP + 1/4CUP + 3 TBSP • active dry yeast : 2 TSP – 8 g • (Place in the bowl the milk and the active dry yeast; wait 10 minutes) • all-purpose flour : 4 CUPS - 500g • 2 eggs at room temperature • unsalted butter : ¼ CUP - 80g • Caster Sugar: ¼ CUP - 50g • Powdered Milk : 2 TBSP – 15g • Vanilla extract :1 TBSP – 10g • Salt ¼ TSP - 7g Cover with plastic wrap. Place in a warm place until doubled in size, about 1 ½ hours. On a lightly floured surface, roll dough about ½-inch thick. Using a 3-inch round cutter, cut donuts. Transfer to parchment paper-lined baking sheets Cover loosely with plastic wrap and set in a warm place for about 40 minutes. Use thermometer to check the oil temperature : 350°F Deep-fry the donuts, flipping once until golden, 2 to 3 minutes Express pastry cream / Boston Cream / vanilla custard filling : Ingredients • Milk (COLD) : 250ml - 1 CUP – 250g • Cornstarch (Maizena) : 20g - 2 TBSP • Vanilla extract: 1 TBSP = 30ml • Caster Sugar : 50g - 3 TBSP • Eggs yolks : 3 • A good Pinch of salt • Cold butter : 30g = 2 TBSP (at the end) • Cover and place in fridge Express Chocolate mirror GLAZE, without gelatine. On low heat. • heavy cream 30% FAT : 1 CUP - 250g – 25cl • honey : 3 TSBP - 60g • Dark chocolate : 150g • (150 grams of chocolate chips = 1 CUP) • Butter (cold) : ¼ CUP - 60g • IMPORTANT: chocolate temperature to soak the donuts - About. 37°C / 100°F The Boston cream doughnut or donut is a round, solid, yeast-risen doughnut with chocolate frosting and a custard filling, resulting in a doughnut reminiscent of a miniature Boston cream pie. The doughnut was made out of inspiration from the Boston cream pie which was, in turn, created by chef M. Sanzian at Boston's Parker House Hotel in 1856. The cake consists of vanilla-flavored custard sandwiched between two-layers of sponge cake and topped with chocolate glaze and has been popular in Massachusetts since its creation. The doughnut adaptation of the pie is popular not only in Massachusetts but throughout the United States and Canada The Boston cream doughnut was designated the official doughnut of Massachusetts in 2003 after the Boston cream pie itself was chosen as the state dessert in 1996. Although the doughnut's popularity made it a natural choice, it is one of only two official state donuts, the only other one being Louisiana, whose state donut is the beignet. 0:00 INTRO Boston cream donuts recipe 0:37 how to make donuts dough? 7:50 Rolling out the dough 8:36 How to Cut Donuts? 10:00 how to fry donut? 10:46 how to make boston cream ? 15:14 how to fill donuts with cream ? 17:30 How to make a chocolate mirror glaze without gelatin? 19:30 how to glaze donuts? 20:52 Final result Boston cream donuts