Supplies
Chocolate Glaze
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
Pastry Cream
- 1 (3.4 ounces) package instant vanilla pudding
- 1 cup whole milk, cold
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
Donuts
- 2 package puff pastries, thawed
- 1 egg, lightly beaten
- Canola oil for frying
Steps
Chocolate Glaze
- In a medium bowl, whisk together the powdered sugar, unsweetened cocoa powder, milk and vanilla until smooth. Set aside.
Pastry Cream
- In a medium bowl, add pudding mix and milk, and whisk until combined.
- Pour in heavy cream and whisk until fully incorporated.
- Add vanilla extract and whisk again until pudding has thickened.
- Let it sit for 5 minutes.
- Fill a pastry bag fitted with a large round tip.
Donuts
- Fill a large Dutch oven halfway with canola oil.
- Heat oil to 365°F.
- Dust a cutting board with flour.
- Unfold both puff pastries and open flat.
- Brush 1 pastry with egg wash. Top with other puff pastry.
- With a 3-inch round cookie cutter, cut out 9 rounds.
- Lay on sheet tray. Gently push down around the edges of each round. Pierce each round in the middle with a toothpick three times.
- Place in freezer for 10 minutes.
- Remove from freezer, and transfer puff pastry rounds to the hot oil.
- Fry for 5 minutes, then flip to cook the other side for 2-3 minutes, or until a deep golden brown.
- Drain on a paper towel. Let sit for 3 minutes until cool enough to pick up.
- To fill the doughnuts with cream, insert the tip of the pastry bag filled with cream into the side of the doughnut and squeeze.
- Gently dip one side into the chocolate glaze. Place on rack to let dry. Serve.