Ingredients
Scale
Dough:
- 4 tbsp milk (50g for tangzhong)
- 1 tbsp flour (10g for tangzhong)
- 3/4 cup milk (180g)
- 1.5 tsp yeast
- 3 cups all-purpose flour (400g)
- 2 tbsp milk powder (15g)
- 1/4 cup sugar (50g)
- 1 large egg (room temp)
- 5 tbsp softened butter (in 2 parts (70g))
- 1/2 tsp salt
Creme Patisserie:
- 2 eggs
- 1/2 cup sugar (110g)
- 2 tbsp cornstarch (20g)
- 2 cups milk (460g)
- 1/2 tsp salt
- 1 tsp vanilla
- 2 tbsp unsalted butter
Caramel:
- 1 cup sugar
- 4 tbsp water
- Pinch of salt
Instructions
- Follow the donut-making method I shared before.
- For the creme patisserie, whisk eggs, cornstarch, salt, and sugar. Boil milk and vanilla in a nonstick pan, then slowly pour it into the egg mixture while whisking. Cook on low heat, stirring constantly until you have a custard-like consistency. Add butter, mix, strain, and let it cool for 15 minutes.
- Transfer the creme patisserie into a piping bag with a Bismarck 230 tip. Fill the donuts with the custard until they feel heavy.
- For the caramel, mix the ingredients in a nonstick pan on low heat. Let the sugar dissolve and caramelize to a deep golden color.
- While the caramel is hot, dip one side of the donuts for a thin caramel coating. If it starts to harden, reheat until runny. The donuts will form a crispy coating as they cool.
- Serve and enjoy your delightful Crème Brûlée donuts!