Cream Filled French Crullers

French Crullers are probably my favorite doughnut...well, second to a Krispy Kreme glazed that is just out of the oven and still warm. Warm doughnuts are so much better...so I started making them at home and they are unbelievably easy. I found this recipe and made them and they turned out so light and airy. But something was missing...and since I was making them at home, I could do what I want, right? So I filled them with Bavarian Cream! And topped with a Star Fine Foods cherry! Now that's what I call a doughnut! Top that Krispy K! 
     
    Cream Filled French Crullers 

    1 cup water 
    6 tablespoons unsalted butter 
    2 teaspoons sugar 
    1/4 teaspoon salt 
    1 cup all-purpose flour, sifted 
    3 large eggs 
    2 egg whites, slightly beaten 
    vegetable oil for frying 

Combine butter, sugar, salt and water in a medium heavy bottomed sauce pan. Place over medium high heat and bring to a rapid boil. Stir in the flour all at once and continue stirring until the flour is completely mixed. Keep stirring over medium-high heat. When you see a thin film start to coat the bottom of the pan, the batter is ready. Transfer the dough to the bowl of a stand mixer. Use the paddle attachment to stir the dough for a minute to help it cool. Turn the mixer to medium speed and add one egg. Don’t add the next egg until the previous has been completely incorporated into the dough. Then add the egg whites a little bit at a time until the dough becomes smooth and glossy and holds a little shape (not much). Don't add to much egg white or the crullers will be heavy. 

Transfer the dough to a large pastry bag fitted with a 1/2-inch star tip. Fry the crullers in 2-inches (or more) of vegetable oil in a heavy-bottomed saucepan. The oil should register 370°F. While the oil is heating, cut a dozen 3-x3-inch squares of parchment. Lightly grease the squares with vegetable oil on one side and pipe a ring of dough onto each of the squares. When the oil has reached temperature, carefully place a cruller, paper-side up, into the hot oil. Do this one at a time unless you like the idea of hot oil burns and other disasters. After a minute or so, I would use tongs and a sharp knife tip to gently peel the parchment off the cruller. When the cruller turns golden (about 2 minutes), flip it over and let it fry for another couple of minutes before removing it to drain on a cooling rack or paper towels. 

Bavarian Cream 

2 tablespoons unflavored gelatin 
1/2 cup cold water 
4 egg yolks 
1/2 cup white sugar 
1 pinch salt 
2 cups milk

1 teaspoon vanilla extract 
2 cups heavy cream 

In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth. In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer. 

Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool. When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Split your puffs and fill with filling. Refrigerate for about an hour to set 

NOTE: Crullers can also be baked. Preheat oven to 450°F. Pipe crullers onto a parchment-lined baking sheet at least 2-inches apart. Bake for five minutes then reduce oven to 350°F and bake another 15 minutes. Turn off heat, open the oven door a crack, and let crullers sit for 5 to 10 minutes. Makes about a dozen. 

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