Vanilla Bean Tea Pastry Cream Donuts Recipe
This Vanilla Bean Tea pastry cream is wickedly good (and would be fabulous piped into profiteroles, eclairs, or even in a twist on Boston Cream Pie). We love the hack of using quick-and-easy tinned biscuit dough to make donuts. Along with a cup of your favorite Peet's, Vanilla Bean Tea Pastry Cream Donuts make a perfect Valentine's Day breakfast.
VANILLA BEAN TEA PASTRY CREAM DONUTS
Makes 8 donuts
Vanilla Bean Tea Pastry Cream ingredients:
1 1/2 cups whole milk
1/2 cup granulated sugar
4 Mighty Leaf Tea Vanilla Bean tea pouches
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 tablespoon water
4 large egg yolks
1 tin of biscuit dough
Make the Vanilla Bean Tea pastry cream:
- Pour the milk into a heavy-bottomed saucepan. Sprinkle the sugar on top. Heat over medium heat until it’s almost boiling. Turn off the heat and stir the milk.
- Plunge the tea pouches into the hot milk and steep for 10 minutes. Remove the tea pouches, pressing them against the side of the saucepan to extract any trapped liquid.
- In a medium bowl, whisk the yolks, water, flour, and cornstarch. Pour ¼ cup of the hot milk into the yolks to temper, whisking to combine. Whisking continuously, pour in the remaining milk, about 1/4 cup at a time.
- Pour the liquid back into the saucepan and set over medium heat. Whisk continuously until the liquid thickens. Once it takes on a pudding-like consistency, remove from heat.
- Pour the Vanilla Bean Tea pastry cream through a strainer and into a bowl. Press plastic wrap on the surface and chill until cold.
Make the donuts:
- In a medium, heavy-bottomed pot, heat 1 inch of oil until it reaches 350℉.
- Separate the biscuits and lay flat on a cutting board or baking sheet.
- Without overcrowding, cook the donuts in batches in the hot oil for 1–2 minutes or until golden, then flip and cook until both sides are golden. Drain on a wire rack and let cool.
Fill the donuts:
- Fit a pastry bag with a 1/4-inch round tip and fill the bag with Vanilla Bean Tea pastry cream.
- Poke the tip of the pastry bag into the top of the doughnut. Fill each doughnut until the pastry cream mounds over the hole.
- Dust the donuts with powdered sugar and enjoy!
If you don’t have a pastry bag, use a resealable plastic bag, snipping 1/4-inch tip from one of the corners. Use a toothpick to poke a hole into the donuts and fill as described.