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Fluffy Choux Pastry Donuts with Vanilla Cream and Raspberries - photo 1
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Fluffy Choux Pastry Donuts with Vanilla Cream and Raspberries

Desserts Cakes and Bakes Dishes for Special Occasions 90 min Medium 10 wyświetleń ~42.81 PLN - (0)
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Description

Choux doughnuts are an exquisite variation of traditional Polish doughnuts and oponki. Instead of yeast dough, the base here is a delicate choux pastry, known from French éclairs and profiteroles. After frying to a golden color, the dough becomes incredibly light, hollow inside, and crispy on the outside. The interior is filled with a velvety, rich cream made from mascarpone cheese, real vanilla, and fluffy whipped cream, with a subtle hint of lemon. The whole is dusted with powdered sugar and served with fresh, tart raspberries that perfectly balance the sweetness of the dessert. This is an elegant option perfect for Fat Thursday, special occasions, or simply as a luxurious afternoon treat that will delight both in appearance and unique flavor.

Składniki (14)

Servings:
4
  • Water 125 ml
  • Milk 3.2% 125 ml
  • Masło 82% 100 g
  • Mąka pszenna tortowa typ 450 150 g
  • Eggs 4 szt.
  • White sugar 15 g
  • Rapeseed oil for frying 1000 g
  • Serek mascarpone 250 g
  • Śmietanka 36% 200 ml
  • Powdered sugar 60 g
  • Vanilla bean 1 szt.
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Lemon zest 5 g
  • Fresh raspberries 125 g
💰 Szacowany koszt dania: ~42.81 PLN (10.70 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of choux pastry

1

In a medium-sized pot with a thick bottom, place the water, milk, diced butter, sugar, and salt. Heat over medium burner power, stirring occasionally, until the butter is completely melted and the liquid begins to boil vigorously. You should see large, rapidly bursting bubbles on the surface.

Ingredients: Water, Milk 3.2%, Masło 82%, White sugar, Salt
Use a pot with a capacity of about 2 liters. A thick bottom will prevent the dough from burning in the later steps. Bringing the liquid to a boil is crucial, do not add flour to just a warm mixture.
2

When the liquid comes to a boil, remove the pot from the heat. Add all the sifted flour at once. Using a sturdy wooden spoon or silicone spatula, mix vigorously until the ingredients combine into a thick, uniform mass. At first, it may seem lumpy, but after a few seconds of mixing, it will become smooth.

Ingredients: Mąka pszenna tortowa typ 450
Removing the pot from the heat at this moment prevents the formation of hard lumps from the flour. Act quickly and decisively to evenly distribute the flour in the hot liquid.
3

Place the pot back on low heat. Without stopping stirring, heat the dough for about 2-3 minutes. This process is called 'cooking'. You will see that the dough forms a smooth ball that pulls away from the sides of the pot, and a characteristic thin, white layer forms at the bottom of the vessel. This is a sign that the dough is ready.

This is the most important step in preparing choux pastry! A good 'cooking' evaporates excess water, allowing the dough to absorb more eggs, which helps the pastries rise beautifully. Use a wooden spoon; it is the most comfortable for kneading hot dough.
4

Transfer the hot cake to a large bowl (preferably glass or metal). Spread it a bit along the sides of the bowl with a spoon to speed up the cooling. Set the cake aside for 10-15 minutes. It must cool down to a temperature that can be comfortably touched with a finger (it should be warm, not hot).

Absolutely do not add eggs to the hot batter, as they will curdle and you will end up with scrambled eggs instead of a smooth mixture! You can use a mixer with a flat mixing attachment to mix the batter on low speed for 2-3 minutes, which will significantly speed up the cooling process.
5

Add the eggs to the cooled batter, one at a time, while mixing on medium speed. Only add the next egg when the previous one is completely incorporated into the mixture. At first, the batter will separate, but after a moment of mixing, it will become smooth again. The finished batter should be smooth, shiny, and thick enough that when lifted on a spoon, it falls off in a characteristic 'V' shape.

Ingredients: Eggs
Use a mixer with a flat beater or dough hooks. If you don't have a mixer, you can mix the eggs by hand using a wooden spoon - it requires strength, but it's doable. Patience is key - do not add all the eggs at once!

Shaping and frying the doughnuts

6

In a wide, deep pot or a deep skillet, heat the oil to a temperature of 175-180°C. If you don't have a candy thermometer, you can do a test: drop a small piece of dough into the oil. If it floats to the surface and turns appetizingly golden brown within a minute, the oil is at the right temperature. If the dough sinks to the bottom and doesn't float up - the oil is too cold. If it burns immediately - it's too hot.

Ingredients: Rapeseed oil for frying
The best choice is a pot with a capacity of 3-4 liters. The oil level should be at least 4-5 cm so that the doughnuts can float and rise freely. Maintaining a constant temperature is key for perfect frying.
7

Prepare squares of parchment paper with sides of about 8-9 cm. Transfer the choux pastry into a piping bag fitted with a large star tip (e.g., Wilton 1M). Pipe a circle with a diameter of about 6-7 cm on each square of paper, creating a doughnut shape.

The method with parchment paper is brilliant for beginners! It allows for easy and safe transfer of perfectly shaped doughnuts to hot oil without deforming their shape. If you don't have a piping bag, you can scoop the dough with two spoons, forming small, irregular balls (profiteroles).
8

Carefully, using tongs or a spatula, place the donuts into the hot oil, paper side up. Fry in batches, 3-4 pieces at a time, to avoid lowering the oil temperature too much. After about 30-60 seconds, the paper will come off the dough by itself - gently remove it with tongs. Fry the donuts for about 3-4 minutes on each side, until they rise beautifully and take on a deep golden-brown color.

Do not overcrowd the pot! The doughnuts will significantly increase in size while frying and need space. They will turn themselves in the oil when one side is properly fried. That's a good sign!
9

Remove the fried donuts from the oil using a slotted spoon. Transfer them to a metal rack lined with several layers of paper towels. Leave them there to cool completely. The towel will absorb the excess fat.

Draining on a rack is better than on a plate because it allows air circulation from below, ensuring that the donuts do not become soggy and remain crispy.

Preparation of vanilla cream

10

Split the vanilla bean lengthwise with a sharp knife. Use the blunt side of the knife to scrape all the tiny black seeds from both halves. In a large, chilled bowl, place the mascarpone cheese, vanilla seeds, and optionally, the grated lemon zest. Mix briefly, just until the ingredients are combined and the cheese is slightly loosened (about 15-20 seconds).

Ingredients: Serek mascarpone, Vanilla bean, Lemon zest
Do not mix the mascarpone too long, as it may curdle (separate into fat and whey). The goal is just to avoid it becoming a hard lump.
11

In a separate, tall, and well-chilled bowl, place the cold 36% cream. Start whipping with a mixer on medium speed. When the cream begins to thicken, gradually add the sifted powdered sugar, without stopping the whipping. Increase the mixer speed and whip until a thick, stiff cream forms that leaves clear traces from the mixer beaters (known as stiff peaks).

Ingredients: Śmietanka 36%, Powdered sugar
Chilling the bowl, cream, and mixer attachments is the secret to perfectly whipped cream. Be careful not to 'overwhip' the cream (whip for too long), as it will turn into butter.
12

Add the whipped cream to the bowl with mascarpone in two or three batches. Using a silicone spatula, very gently mix the ingredients, making movements from the bottom of the bowl upwards. Mix only until the cream is uniform and smooth. The goal is to retain as much air from the whipped cream as possible.

Do not use the mixer anymore! Overmixing will cause the cream to lose its fluffiness. The technique of gentle folding is the best here.

Stuffing and Serving

13

Transfer the ready cream to a pastry bag fitted with a small, round, and long nozzle for filling (a thin one). If you don't have such a nozzle, use a regular round one or simply cut off a corner of the bag. Using a sharp knife or a skewer, make a small hole on the side of each cooled doughnut.

Make sure the donuts are 100% cold. Even slightly warm dough will melt the delicate cream based on cream and mascarpone.
14

Insert the tip of the piping bag into the hole in the doughnut and gently squeeze the cream inside. You will feel the doughnut becoming heavier and fuller. Be careful not to squeeze too much cream, so the doughnut doesn't burst. Repeat the process with the remaining doughnuts.

Stuff the doughnuts just before serving. This way, the dough will stay crispy, and the cream will be fresh and fluffy.
15

Arrange the filled doughnuts on a serving platter or large plate. Just before serving, generously dust them with powdered sugar, using a small sieve for an even effect. Serve immediately, optionally garnishing with fresh raspberries.

Ingredients: Powdered sugar, Fresh raspberries
Powdered sugar tends to absorb moisture, so it's best to sprinkle it on the donuts at the last moment to keep them looking appetizing and fresh.

Fun Fact

💡

Choux pastry, or 'pâte à choux', from which these doughnuts are made, was invented in the 16th century by an Italian chef named Panterelli, who worked at the court of Catherine de' Medici in France. It is one of the few pastries that is first cooked and then baked or fried, giving it a unique, light, and hollow structure.

Best for

Tłusty Czwartek Elegancki podwieczorek Przyjęcie urodzinowe Słodki stół na specjalne okazje

Tips

🍽️ Serving

Serve the doughnuts immediately after filling, when the contrast between the crispy dough and the cold, creamy filling is at its strongest. They pair perfectly with a cup of aromatic coffee, black tea, or even a glass of chilled prosecco. Fresh raspberries or other sour fruits (e.g., currants, passion fruit) are a great addition that balances the sweetness of the dessert.

🥡 Storage

Choux rings taste best on the day they are made. If you have unfilled, fried choux rings, you can store them for up to 24 hours in an airtight container at room temperature. Keep the cream in the fridge for up to 2 days. Filled choux rings should be eaten within a few hours, as the dough quickly softens from the moist filling.

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