I promised doughnuts, and delivered them on two occasions over the last couple of weeks. (Note to self- for the sake of our waistlines- not to be made for a further 6 months!)
It was the eldests’ choice to pick two flavourings from the Justin Gellatly book-
. Nigel was making the doughnuts from Richard Bertinet’s Dough, so it was a mix of the tried, and untried.
In Richard’s classes he makes a point of NOT filling his doughnuts, instead dips them in the jam. But I promised, and had also got a “filling” nozzle, so was all set to try it out.
I made the required selection of crème patisserie. One a burnt sugar version. The other a malted version.
Neither of them thickened very much, and I may have not let them cook sufficiently before whipping in some double cream. But in the heel of the hunt, the mixture was delicious, yes, but too runny, definitely. I also needed to wait for the doughnuts themselves to cool further- but we were under time pressure. But they were eaten anyway. Obviously.
So this weekend I decided to try a tried and tested recipe I use for homemade custard, which cheats slightly as it uses a spoonful of cornflour to help with the thickening. This makes it strictly more of a pastry cream.
And at the end of the day we, or rather, I, decided not to bother filling thesedoughnuts at all! So we had them this time with the custard/ cream/ jam on the side. I’ll fill them next time. Promise.
Homemade Pastry Cream (Fool proof Custard)
175mls whole milk
125mls cream (I use double cream)
40g caster sugar
1 vanilla pod, split
3 large free range egg yolks
20g of cornflour
- Put the milk, cream and 1 tablespoon of the sugar into a saucepan. Scrape the seeds from the vanilla pod and add them to the pan. Heat until almost simmering, at the shivery stage if you know what I mean. Then take off the heat.
- Meanwhile, in a large bowl, beat the egg yolks with the remaining sugar until creamy, then sieve over the cornflour and mix this in thoroughly.
- Gradually pour the hot creamy milk onto the sugary yolks, whisking all the time as you do, then pour into a clean saucepan, this is important- the saucepan you heated the milk doesn’t work here unless you’ve washed it.
- Stir the mixture over a low heat until the custard thickens, (using a whisk, and a wooden spatula to make sure you get all the edges), enough to thinly coat the back of a spoon. Do not allow the mixture to boil as it will curdle.
- Remove from the heat and strain the custard again through a fine sieve into a cold bowl (unless you are serving it hot right away). Leave to cool, stirring occasionally to prevent a skin from forming.