While Boston Cream Pies are conventional, and Boston Cream Cupcakes are uninspiring, i was so excited when i thought i was the first one who thought of extending the Boston Cream family to donuts.
Boston Cream Donuts.
Sound good doesn’t it?
That’s when i typed the words into google and saw the deluge of recipes available from people who have done it before.
So much for thinking i was gonna be the pioneer in this.
I am not blaming the world for coming up with this earlier than me though. Cause seriously, it’s just too good to NOT think about.
True to the Boston Cream family signature, these donuts are filled with pastry cream and topped with chocolate.
I’ve used a different recipe for the donuts. This one is pretty different. It called for the use of a new(at least to me) ingredient. The Japanese bread flour.
I am not very familiar with the ingredient, but from what i have been reading, this flour contains more protein than the usual bread flour. It results in better gluten formation, better rise and ultimately softer, super aerated donuts. In fact, when i bit into it, it feels like biting on a cloud of cotton.
And while they are probably not the healthiest snack around, they are quite “light” in the sense that you probably have to eat 2, to get full. Or maybe 7.
So if you prefer something with more bulk, these are not for you.
For me, i decided to add bulk my way. Not by the texture of the donuts, but by filling the donuts.
One was, as seen above, to fill it up with pastry cream.
And another, with peanut butter.
I’ve thinned the peanut butter with a bit of a cream, topped the tops in white chocolate, and decorated with the dark chocolate.
The recipe for this is in Indonesian. I will work on the translation before posting it up in a bit!