Cream:1 liter of milk (more than 3% fat)5 egg yolks7 tablespoons sugar5 full tablespoons flour3 vanilla sugar
Cream:Put milk to boil. Whisk egg yolks 5, 7 and 3 tablespoons sugar vanilla. Add flour and stir that no lumps. When the milk starts to boil, add the mixture stirring constantly. Cook until thick - with a very fat milk will last 5-10 minutes.
Doughnuts:In a bowl with water, add butter and salt. When boiling, add the flour and mix until it starts to separate from the container. Set aside to cool, then mix. Add eggs, one by one and unite the ingredients. Fill the syringe and the dough on a baking sheet (lined with parchment paper) form a donut. Alternatively they can be taken with a spoon. Leave enough space between donut. Bake for 20-25 minutes at 200 ° C, until they become dark brown. During the firing does not open the oven.Cooled donuts cut in half and fill chilled cream. Sprinkle with powdered sugar before serving.What is lacking in many recipes are tips. Experienced cooks often write as if they are dealing with skilled cooks, so I wonder when amateurs does not drop as expected and takes several hours longer than scheduled. Therefore it is of a good recipe even more important to know the following evil tricks.Use whole milkWhole milk is the key to successful filling. The best milk is more than 3% fat, but you can not go below 2.5%. The cream should be thick, and if you have a watered-down milk, cream preparations will last for hours with it you will lose your nerves. You will not be given standing at the stove, and eventually you will get burned. In addition to whole milk, mix you a maximum fifteen minutes.Find a good potI recently received the old-fashioned pot for steaming. It considerably simplifies steaming and there is no chance that you will get burned cream (otherwise you will have a taste of Princess zagoretine). Not required if you use whole milk, but it's worth it to have.First, make the cream, and then pasteThe cream should be cooled completely before you put the finished donuts and make a beginning, and prepare the free donuts after the cream has cooled completely. While it cools, stir constantly. Faster it will cool down and will not be zakoriti. This will not affect the quality of results, but will save you time.As for the dough when you add the flour into boiling water, it is necessary to blend it so thick that it immediately turns into a thick piece of a cake. This dough will be thick enough that the donuts are not different during firing. Also, the number of eggs in the dough may vary depending on their size. If you feel that the dough may be rare, do not add more eggs.Burn donuts!The dough for the moody princess. If you open the oven too soon, will dwindle. If you do not bake enough, it will turn out limp and soggy. The reason why the donuts turn out badly as their preparation against common sense. For most of the baked cake to know that they are done by slightly brown. That the choux is not yet over!They have to bake until almost burned, and only then will turn out as expected.
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