Boston Cream Filling

Boston Cream Filling

A friend who worked in a donut shop told me that Boston cream donuts were the fastest moving ones in the shop.  I can understand that, Boston cream filling is awesome. It’s also very easy to prepare.

In many cases I prefer Boston Cream filling to whipped cream where stability is required – in this case Éclairs.   Give making a batch a try.

Click on the post title for the full recipe.

Boston Cream Filling

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Servings	Prep Time
12 donuts, eclaires or one cake layer	15 minutes

Passive Time

2 hours

Servings Prep Time 12 donuts, eclaires or one cake layer 15 minutes

Passive Time 2 hours

Boston Cream Filling Print Recipe Servings Prep Time 12 donuts, eclaires or one cake layer 15 minutes Passive Time 2 hours Servings Prep Time 12 donuts, eclaires or one cake layer 15 minutes Passive Time 2 hours

Ingredients

• 2 cups milk
• 1/2 cup sugar
• 4 large egg yolks
• 2 tsp vanilla
• 6 tbsp cornstarch

Servings: donuts, eclaires or one cake layer

Instructions

1. Whisk egg yolks, 1/4 cup sugar and vanilla
2. One tbsp. at a time whip the corn starch into the egg, sugar and vanilla mixture
3. Heat the milk and 1/4 cup of sugar in a pan on the stove to a simmer
4. Once the milk mixture has come to a simmer slowly pour the milk mixture into the egg mixture while constantly whisking the egg mix.
5. Move the whole mix back into the pot on the burner and while heat for about another six minutes continuously stirring until the mixture becomes thick.
6. Refrigerate the mixture for two hours to firm up. Cover with plastic wrap to slow the formation of a skin on the mixture.

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