Filling
2 cups milk
1/4 cup all-purpose flour
5 tablespoons unsalted butter, softened
2 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
2 teaspoons vanilla extract
3 large eggs
1 pinch salt
Dough
3 cups all-purpose flour
1 cup milk
1/2 cup unsalted butter, melted
1 tablespoon unsalted butter, softened
1/2 teaspoon active dry yeast
7 large eggs
1 pinch salt
For frying
3 cups vegetable oil
To dust
1/3 cup powdered sugar
Filling
2 cups milk
1/4 cup all-purpose flour
5 tablespoons unsalted butter, softened
2 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
2 teaspoons vanilla extract
3 large eggs
1 pinch salt
Dough
3 cups all-purpose flour
1 cup milk
1/2 cup unsalted butter, melted
1 tablespoon unsalted butter, softened
1/2 teaspoon active dry yeast
7 large eggs
1 pinch salt
For frying
3 cups vegetable oil
To dust
1/3 cup powdered sugar
Filling
In a medium saucepan, combine all the ingredients
Bring to a simmer over low heat, whisking constantly until thickened and cooked through
Remove from heat and let cool
Dough
1
In a saucepan, scald the milk with the butter over low heat until the butter has melted
Add the flour, yeast, and salt
Continue cooking, whisking constantly, until the mixture pulls away from the sides of the pan
Remove from heat and let cool
2
Add the eggs one at a time, whisking constantly
Combine until smooth and creamy
Add the yeast and whisk again
3
Heat the oil in a deep frying pan over medium heat (see page 55)
Use a spoon to drop small portions of the dough into the hot oil, about 5 minutes or until golden brown on the outside and cooked through
Drain on paper towels
4
Cut the doughnuts in half and fill with a little of the reserved chocolate cream
Arrange on a serving plate and dust with powdered sugar
Serve.
