Cream filled Chocolate covered Doughnut Recipe
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30m | 10m | 40m plus 2h 15m proving |
These heart shaped doughnuts, filled with pink cream and covered in chocolate ganache make a delicious surprise for that someone special this Valentine’s Day. Your sweetheart will be so impressed!
Ingredients
- Dough
- 125ml warm water
- 1/2 teaspoon vanilla
- 2 teaspoon instant yeast
- 4 egg yolks
- 90g Pure Maple Syrup, Amber Rich
- 310g plain flour
- 1/2 teaspoon salt
- 60g cubed unsalted butter, room temperature
- 2 teaspoon double cream
- Maple Crème Pâtissière
- 300ml whole milk
- 150ml double cream
- 3 egg yolks
- 1 teaspoon vanilla
- 50g Pure Maple Syrup, Amber Rich
- 50g corn flour
- Pink food colouring, optional
- Chocolate Ganache
- 240ml double cream
- 200g dark chocolate, 70% cocoa
- Decorations
- Handful of pink chocolate candy melts
- Red sugar crystals
Instructions
- In a mixing bowl place all the dough ingredients and mix together with a dough hook until combined. Add more flour if the dough is too wet. The dough should not be too dry but just come away from the side of the bowl when kneading. Knead for about 8 minutes until the dough is soft and smooth, then cover with clingfilm for an hour and a half. The dough can be prepared a day ahead and placed in the fridge overnight, once it has proved. The following day take it out of the fridge a couple of hours before rolling it out, to reach room temperature.
- On a slightly floured surface, roll out the dough to a thickness of about 2cm. Using a heart shaped cookie cutter, cut out about 14 heart shape doughnuts. Arrange them well spaced, on 2 lined baking trays and cover them again with clingfilm or a tea towel. Set them aside for 45 minutes in a warm spot, until risen.
- Meanwhile begin making the maple crème pâtissière. In a saucepan heat the milk and cream to a simmering point. In another bowl whisk together all the other ingredients. Pour the hot milk and cream into the egg mixture and whisk well. Tip this back into the saucepan and heat until it thickens, whisking continuously. At this point remove from heat and add the food colouring and stir gently. Pour out onto a baking tray and cover with clingfilm. Allow to cool and thicken before using. Place cooled maple crème pâtissière into a piping bag with a large round nozzle.
- Preheat the oven to 180C/160C Fan/Gas Mark 4. Bake the doughnuts for 10 – 12 minutes or until golden brown. Cool on a wire rack.
- Finally prepare the chocolate ganache. Finely chop the chocolate, the finer the better. Heat the cream in a saucepan to a simmering point. Remove from the heat and pour into a bowl with the finely chopped chocolate. Allow a few minutes for the chocolate to melt then stir gently with a spatula or wooden spoon until smooth and creamy. Allow to cool slightly.
- Pierce the cooled doughnut with a small knife and begin to fill it with the maple crème pâtissière. When you feel the piping bag push back on your hand, the doughnut is filled.
- Spread the chocolate ganache on the doughnuts with a frosting spatula.
- In a small bowl melt the pink candy melts in a microwave for about 30 seconds and stir until smooth. Place it in a piping bag with a small round nozzle and decorate some of the doughnuts. Sprinkle edible sugar crystals on the other doughnuts.
- Store in an airtight container. Tip: The egg whites freeze well and are always useful for making homemade meringue.
