This is our take on what is a classic. This doughnut is rich and indulgent, filled with vanilla custard and finished with a dark chocolate glaze.
For the vanilla custard
- 450ml milk
- 25g sugar
- 1 vanilla pod
- 30g corn flour
- 90g sugar
- 90g egg yolk, approximately
- 4 egg yolks 55g butter, diced
For the chocolate glaze
- 50ml water
- 50g sugar
- 100ml cream
- 25g liquid glucose
- 75g milk chocolate
- 125g dark chocolate
For the doughnut
- See F&W's perfect doughnut recipe here
- Place the milk into a heavy based saucepan along with 25g of sugar. Split open the vanilla pod and scrap out the seeds. Add the seeds and the vanilla pod to the milk. Place the saucepan onto a medium heat and bring to just below the boil.
- Combine the cornflour, remaining sugar and egg yolk in a bowl. Whisk together until all the ingredients are combined. You do not want to incorporate any air into the mixture, just whisk the ingredients together until combined.
- Once the milk has warmed, pour one-third of the milk onto the egg mixture, whisk together. Add the milk and egg mixture back into the saucepan with the rest of the milk and return to the heat
- Whisking all the time, bring the custard to the boil. The mixture will begin to thicken. It is important that the mixture is whisked continuously to prevent the eggs from splitting. Once the mixture has begun to thicken, reduce the heat and continue to cook the custard for a further two minutes – continuing to whisk all the time.
- Remove the custard from the heat and allow to cool slightly. Whisk in the diced butter to finish. Place the custard into a suitable container, cover with clingfilm to prevent a skin from forming. Allow the custard to cool before placing into the fridge.
- To make the chocolate glaze, place the water and sugar into a heavy based saucepan and place on a medium heat until all the sugar has dissolved to make a stock syrup. Add the cream and glucose to the stock syrup and heat until just below the boil.
- Place the milk and dark chocolate into a bowl. Pour the heated cream mixture onto the chocolate and leave to sit for two minutes.
- Using a spatula, combine the cream and chocolate together to create the chocolate glaze. The chocolate glaze, once cooled fully, will set firm therefore, if making in advance, you will need to soften the glaze in a saucepan over a bain marie before using it.
- To create the Boston creams, make the doughnuts (see our perfect doughnut recipe here) but do not toss in sugar. Place the doughnut on its side and create a small hole for the filling. Place the custard into a piping bag and fill the doughnuts generously.
- Once filled, dip half the doughnut into the chocolate glaze. Place onto a wire rack until the glaze has become firm.
TIP: Remember, it is all about the filling – about 30g of filling is required for each doughnut. The custard should be just oozing out of the doughnut.
For all the basics on making doughnuts, click here
For more sweet treats, click here