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Chocolate Cacao Nib Cream Doughnuts

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Chocolate Cacao Nib Cream Doughnuts for those that adore rich, chocolate pastry cream piped into pillowy tufts of fried brioche!

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I'm pretty sure that's about... everyone? Okay great - let's get to it!

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Before you start frying your doughnuts, it's important to make sure that you have properly prepared your space so that your doughnuts are not overcooked!

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Fry the doughnut for 2-3 minutes on each side before removing from the oil with a slotted spoon and placing on a cooling rack lined with paper towels.

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Then, coat in cocoa sugar before letting cool completely. Continue this process by gently dropping four pieces of proofed dough into the oil at a time.

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Make sure to check the temperature of the oil after each batch, in case you need to reheat the oil back to 340° F.

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In order to finish off these doughnuts, fill up a piping bag with your cocoa pastry cream!

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Then, pierce the fried and sugared doughnut with the tip of your piping bag and fill the center of the doughnut with the cocoa cream.

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Click the link below for the entire recipe!