Make Little Doughnuts (Petits Beignets) + Crème Pâtissière Busby's Bakery
Make These Little Doughnuts With Creme Patissiere or Petits Beignets (As Called In France). French doughnuts are more elegant than British doughnuts, beautiful!
Ingredients
- For the dough: 250g White bread flour
- 130g Whole milk (or 105g semi skimmed and 25g double cream)
- 50g Egg (1 large)
- 15g Fresh yeast (7g active dried)
- 5g Salt
- 20g Caster sugar
- 30g Butter in small cubes or pieces For frying: 700g Vegetable oil
- For crème pâtissière: 6 Egg yolks
- 100g Caster sugar
- 40g Plain flour
- 40g Cornflour
- 600ml Milk (full fat) For the sugar dusting: 200g Caster or icing sugar
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