Boston Cream Donut Recipe with Custard Filling

Instructions:

1. Prepare the pastry cream by whisking 4 egg yolks, 75g granulated sugar and 35g cornstarch until pale. Heat 480ml whole milk until steaming, then slowly stream into the egg mixture to temper.
2. Return the custard to the heat, whisking constantly until thick and velvety. Stir in 30g of the unsalted butter and 10ml vanilla bean paste, then press plastic wrap directly onto the surface and chill for 2 hours.
3. Bloom 7g yeast in 240ml warm milk with a pinch of sugar for 5 minutes until frothy and fragrant.
4. Mix the yeast mixture with 500g flour, the remaining 75g sugar, 1 egg, and 5g salt using a dough hook.
5. Incorporate the remaining 75g softened butter one tablespoon at a time until the dough is silky and clears the sides of the bowl.
6. Proof the dough in a greased bowl for 1 hour 30 mins until doubled in size and pillowy.
7. Degas the dough and roll it out to 1/2 inch thickness, then cut into 12 circles and proof again for 45 minutes.
8. Fry each Boston Cream Donut in 350°F oil for 2 minutes per side until deep golden and puffed. Drain on a wire rack.
9. Once cooled, use a piping bag to fill each donut with the chilled vanilla pastry cream.
10. Prepare glaze by melting 175g chocolate chips with 120ml warm heavy cream and 15ml corn syrup. Dip the top of each filled donut into the glaze and let set.