The heart of our truly delicious doughnut is the smooth, soft and not too thick egg cream ( crème pâtissière ), which is later lightened with butter, egg foam or whipped cream.
Vanilla cream in the base:
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Do this: Mix egg yolks, sugar, vanilla extract and a little milk, pudding powder or starch until smooth.
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Preparation: Bring the remaining milk to the boil. Slowly pour the hot milk into the egg mixture, stirring constantly, then pour it back into the saucepan. Cook until the cream thickens (like a thick pudding).
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Cooling: Cover with foil directly on the surface to prevent a skin from forming, then let cool completely.
The secret to lightness – with butter or egg foam.
Pastry chefs achieve the perfect texture in two ways:
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Butter version: Soft butter is mixed into the cooled, smooth cream. This creates a richer, silkier and more stable cream.
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Eggnog version (traditional): Eggnog whipped with sugar is gently mixed into the still warm cream. This creates an airy, frothy texture that literally melts in your mouth.
3. The final layer: Whipped cream and assembly
Whipped cream:
Use good quality cream with a high fat content (at least 33%) and whip until stiff peaks form.
Caramel glaze (optional):
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