Best 2 Boules De Berlin Recipes

BOULES DE BERLIN

Steps:

• Combine yeast and 3 tablespoons warm water in a bowl and let stand until foamy, 5 to 10 minutes.
• In the bowl of an electric mixer fitted with the dough-hook attachment, combine flour, sugar, dry milk, and salt on low speed.
• Add the yeast mixture, eggs, rum, and lemon zest to the bowl. Mix on medium speed. Add up to 1/4 cup warm water until the dough pulls away from the sides of the bowl. Knead for 10 minutes on medium speed.
• While mixing, add butter, 1 tablespoon at a time; continue to add the rest of the butter until well incorporated.
• Remove the dough to a lightly floured surface and knead into a ball. Place in a lightly oiled bowl, cover with plastic wrap, and leave in a warm place until doubled in size, about 1 hour.
• With your fist, knock down the dough and remove to a lightly floured surface. Shape the dough into a rough rectangle, and place on a towel-lined baking sheet. Refrigerate until chilled, about 30 minutes.
• On a lightly floured surface, roll the dough into a 1/4-inch-thick disk. With a 3 1/2-inch round cookie cutter, cut doughnuts. Using a spatula, return doughnuts to towel-lined baking sheet. Roll the scraps into a ball and repeat the cutting process. Place the baking sheet in a warm place, and let dough rise until doubled in size, about 1 hour.
• Heat vegetable oil in a Dutch oven or large stockpot until it reaches 325 degrees. Fry doughnuts, several at a time, until deep golden brown, 2 to 3 minutes per side.
• Remove doughnuts from oil with a slotted spoon, and roll immediately in granulated sugar. Transfer doughnuts to paper towel-lined baking sheet. Using a knife steel, poke a hole in the side of each doughnut. Fill a pastry bag fitted with a medium round tip, and fill doughnuts with jam or Creme Patissiere. Serve warm, or store in airtight container at room temperature for up to 1 day.

FRANCOIS PAYARD'S PASTRY CREAM (CREME PATISSIERE)

Steps:

• In a small saucepan over medium heat, scald milk, heavy cream, and vanilla bean by bringing the mixture just to a boil. Remove from heat, cover, and let steep for 10 to 12 minutes. Remove vanilla bean.
• In a small bowl, whisk together egg yolks and sugar until light and fluffy, about 2 minutes. Add flour and continue whisking until smooth.
• Slowly pour the hot-milk mixture into the egg mixture. Whisk until completely smooth and free of lumps. Return the mixture to the saucepan, and place over medium heat. Bring the mixture to a boil, whisking constantly, and cook for another 2 minutes.
• Remove the pastry cream to a bowl. Place a sheet of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Refrigerate until ready to use.