Vanilla puff pastry doughnuts

Ingredients

• 1 puff pastry sheet
• 1 cup milk
• 2 egg yolks
• 1 vanilla bean
• 1/3 cup sugar
• 1 ounce corn starch
• 1 egg for glazing
• icing sugar

Materials

• 7 cm cookie cutter
• piping bag

Preparation

• Unroll your puff pastry sheet, and using a cookie cutter or glass, cut circles out of it.
• Take a circle of puff pastry, and apply some beaten egg on the edges. Place another circle on top, and press the edges to seal.
  
• Place the circles on a baking tray, brush with beaten egg, and sprinkle icing sugar on top. Bake for 20 minutes at 350°F (180°C).
• For the vanilla custard:
  Bring the milk to a boil with the split vanilla bean.
  In a bowl, beat the egg yolks with the sugar until the mixture is pale and creamy.
  
• Add the corn starch and mix well. Once the milk has boiled, gradually add it to the previous mixture, then return everything to the pot.
• Cook over medium heat, stirring constantly, until the cream thickens. Remove from the heat and cover the cream directly with plastic wrap to prevent a skin from forming. Allow to cool completely.
  
• Take a puff pastry doughnut, and make a hole on the side with the tip of a knife. Using a piping bag, fill the doughnut with vanilla custard.
• And there you have it, your vanilla puff pastry doughnuts are ready!
  

Observations

Alternative to custard: you can fill them with chocolate cream, jam, chocolate spread, fruit compote, etc...

Questions

Photos of members who cooked this recipe