Boston Creme Donuts


I’ve been wanting to try this for a little while now. I finally pulled the trigger and I’m so glad I did.

Boston Creme Donuts

  • Servings: 9-11
  • Difficulty: easy
  • Print

Ingredients:

For the Baked Donut:
    • 5 tablespoons unsalted butter (room temperature)
    • 1/2 cup sugar
    • 1 egg
    • 1 1/2 cups all-purpose flour
    • 2 1/4 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/2 teaspoon nutmeg
    • 1/2 cup milk
For the Filling:
    • 1 box JELL-O Instant French Vanilla Pudding (3.4oz)
    • 1 cup milk
    • 1 cup heavy cream
    • 1/2 cup powdered sugar
  • 9 ounces of semi-sweet chocolate morsels
  • 1 cup of heavy cream
  • 1 tablespoon of rum (I used clear rum) – optional

Preparation:

For the Filling:
    • Prepare the filling first by whisking together the pudding mix with milk. Beat with whisk for about 2 minutes. Set aside.
    • In a separate mixing bowl, beat on high with an electric mixer the heavy cream with powdered sugar until soft peaks form (about 3 minutes). Fold in pudding mixture. Refrigerate until ready to use.
For the Baked Donuts:
    • Preheat oven to 350° degrees. Coat donut pan with nonstick cooking spray. Set aside.
    • Cream butter and sugar until fluffy. Add egg and mix well.
    • Sift flour, baking powder, salt and nutmeg. Add the dry ingredients alternating with milk to the sugar, butter and egg mixture.
    • Fill muffin or cupcake tins half full. Bake 15-20 minutes. Remove them from the pan immediately.
    • To assemble, spoon filling into a large pastry bag with tip (any tip will do). Press tip into side of donut and squeeze until donut appears “full.” Repeat for remaining donuts.
For the Chocolate Ganache:
  • Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
  • Allow the ganache to cool slightly before dipping donuts.

Enjoy, Bon Appétit, Buen Provecho!                                         EdibleReflections.com

 

 

37 Comments

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