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Sweet recipes • Donut cake (10 to 15 people)
Ingredients:
• 10 donuts
Pastry and strawberry filling:
• 330 cc of milk
• 60 grams of sugar
• 2 yolks
• 30 grams of cornstarch
• Vanilla
• 250 grams of fresh strawberries
Filled with salted caramel and hazelnuts:
• 200 grams of granulated sugar
• 1/3 cup water
• 200 cc liquid cream, at room temperature
• ½ teaspoon salt
• 100 grams of toasted hazelnuts
1. Start by preparing the fillings. First the pastry cream is prepared. Put in a pot ¾ of the total milk with the sugar and vanilla. Separately, mix the rest of the milk with the yolks and the cornstarch until it dissolves well. Heat the milk with the sugar, when it starts to boil, add the milk with the yolks filtering and stir quickly until it thickens. Transfer the cream to a bowl and cover with plastic wrap, attached to the surface, to prevent a crust from forming. Let cool.
2. Then the salted caramel is prepared. In a pan, preferably stainless steel, put the sugar with the water and bring to a boil until it turns caramel blonde, then add the cream, salt and boil over medium heat for 5 to 8 minutes. Remove from heat and let cool.
3. Cut the hazelnuts and then toast them in a skillet over medium heat.
4. Wash and cut the strawberries into slices.
5. Open the donuts to fill them, distribute the already cold pastry cream in 5 bases and distribute the strawberries on top. Cover each donut.
6. Fill the other 5 donuts with the cold salted caramel and put the hazelnuts on top.
7. To assemble, put a base of 4 donuts interspersing flavors. Then 3, 2 and so on until finished. If you want to hold, you can prick them with a skewer stick.
• 10 donuts
Pastry and strawberry filling:
• 330 cc of milk
• 60 grams of sugar
• 2 yolks
• 30 grams of cornstarch
• 250 grams of fresh strawberries
Filled with salted caramel and hazelnuts:
• 200 grams of granulated sugar
• 1/3 cup water
• 200 cc liquid cream, at room temperature
• ½ teaspoon salt
• 100 grams of toasted hazelnuts
1. Start by preparing the fillings. First the pastry cream is prepared. Put in a pot ¾ of the total milk with the sugar and vanilla. Separately, mix the rest of the milk with the yolks and the cornstarch until it dissolves well. Heat the milk with the sugar, when it starts to boil, add the milk with the yolks filtering and stir quickly until it thickens. Transfer the cream to a bowl and cover with plastic wrap, attached to the surface, to prevent a crust from forming. Let cool.
2. Then the salted caramel is prepared. In a pan, preferably stainless steel, put the sugar with the water and bring to a boil until it turns caramel blonde, then add the cream, salt and boil over medium heat for 5 to 8 minutes. Remove from heat and let cool.
3. Cut the hazelnuts and then toast them in a skillet over medium heat.
4. Wash and cut the strawberries into slices.
5. Open the donuts to fill them, distribute the already cold pastry cream in 5 bases and distribute the strawberries on top. Cover each donut.
6. Fill the other 5 donuts with the cold salted caramel and put the hazelnuts on top.
7. To assemble, put a base of 4 donuts interspersing flavors. Then 3, 2 and so on until finished. If you want to hold, you can prick them with a skewer stick.