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Vanilla Cream-Filled Doughnuts

VanillaCream-Filled Doughnuts,

Vanilla Cream–Filled Doughnuts

by Joanne Chang  Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe

 1 package (2 1/2 teaspoons) active dry yeast or 2/3 ounce (18 grams) fresh cake yeast

2/3 cup (160 grams) milk, at room temperature

3 1/2 cups (490 grams) unbleached all-purpose flour

1 1/3 cups (270 grams) sugar

2 teaspoons kosher salt

3 eggs

7 tablespoons (3/4 stick/100 grams) butter, at room temperature, cut into 6 to 8 pieces

Canola oil, for frying

Vanilla Cream Filling

6 tablespoons (90 grams) heavy cream

Pastry Cream , chilled

Preparation

In a stand mixer fitted with the dough hook, combine the yeast and milk. Stir together briefly, then let sit for about 1 minute to dissolve the yeast. Add the flour, 1/3 cup (70 grams) of the sugar, the salt, and the eggs and mix on low speed for about 1 minute, or until the dough comes together. Then, still on low speed, mix for another 2 to 3 minutes to develop the dough further. Now, begin to add the butter, a few pieces at a time, and continue to mix for 5 to 6 minutes, or until the butter is fully incorporated and the dough is soft and cohesive.

Remove the dough from the bowl, wrap tightly in plastic wrap, and refrigerate for at least 6 hours or up to 15 hours.

Lightly flour a baking sheet. On a well-floured work surface, roll out the dough into a 12-inch square about 1/2 inch thick. Using a 3 1/2- to 4-inch round biscuit cutter, cut out 9 doughnuts. Arrange them on the prepared baking sheet, cover with plastic wrap, and place in a warm spot to proof for 2 to 3 hours, or until they are about doubled in height and feel poufy and pillowy.

When ready to fry, line a tray or baking sheet large enough to hold the doughnuts with paper towels. Pour oil to a depth of about 3 inches into a large, heavy saucepan and heat over medium-high heat until hot. To test the oil, throw in a pinch of flour. If it sizzles on contact, the oil is ready. (It should be 350 degrees if you are using a thermometer.) Working in batches, place the doughnuts in the hot oil, being careful not to crowd them. Fry on the first side for 2 to 3 minutes, or until brown. Then gently flip them and fry for another 2 to 3 minutes, or until brown on the second side. Using a slotted spoon, transfer the doughnuts to the prepared tray and let cool for a few minutes, or until cool enough to handle.

Place the remaining 1 cup (200 grams) sugar in a small bowl. One at a time, toss the warm doughnuts in the sugar to coat evenly. As each doughnut is coated, return it to the tray to cool completely. This will take 30 to 40 minutes.

To make the vanilla cream filling: While the doughnuts are cooking, whip the heavy cream until it holds stiff peaks. Using a rubber spatula, fold it into the pastry cream . You should have about 3 cups.

Pastry Cream  Makes 2 cups

When doughnuts are completely cooled, poke a hole in the side of each doughnut, spacing it equal distance between the top and bottom. Fit a pastry bag with a small round tip and fill the bag with the filling. Squirt about 1/3 cup filling into each doughnut. Serve immediately.Ingredients

1 1/2 cups milk

1/2 cup sugar

1/4 cup cake flour

1/2 teaspoon coarse salt

4 large egg yolks

1 teaspoon pure vanilla extract

Directions

In a medium saucepan, heat milk over medium-high heat until bubbles just start to form around the edges but milk is not yet boiling. Meanwhile, in a small bowl, stir together sugar, flour, and salt. In a medium bowl, whisk together egg yolks until well combined; slowly whisk in flour mixture until thick and pasty.

Remove milk from heat and slowly add to egg mixture, whisking constantly. Transfer egg mixture to saucepan and place over medium heat, whisking constantly until mixture thickens and comes to a boil, about 3 minutes. Boil, whisking, for 10 seconds, and immediately remove from heat.

Pour mixture through a fine mesh sieve set over a small heatproof bowl; stir in vanilla. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Refrigerate until chilled, at least 4 hours and up to 3 days.

http://www.epicurious.com/recipes/food/views/Vanilla-Cream-Filled-Doughn...

 

The Best Chocolate Sauce:
About 2 1/2 cups

By David Lebovitz

1 cup (250 ml) water
1/2 cup (100 g) sugar
1/2 cup (160 g) light corn syrup, agave nectar, or glucose
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped

 

1. In a medium saucepan, whisk together the water, sugar, corn syrup (or agave or glucose), and cocoa powder.

2. Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.

http://www.davidlebovitz.com