Boston Creme Filled Doughnuts Recipe

• 1 c. Lowfat milk
• 1/3 c. Sugar
• 3 x Egg yolks
• 1 pch salt
• 2 1/2 Tbsp. All - purpose flour
• 1 tsp Vanilla extract
• 2 ounce Semisweet chocolate
• 1 Tbsp. Unsalted butter
• 1 tsp Vanilla
• 2 c. Sifted confectioners' sugar

1. Combine the lowfat milk and half the sugar in a non-reactive saucepan.
2. Whisk once and place over medium heat to come to a boil.
3. Meanwhile, whisk the yolks and salt in a bowl and whisk in the remaining sugar.
4. Sift the flour over the yolks and fold in.
5. When the lowfat milk boils, whisk a third of the boiled lowfat milk into the egg mix, whisking constantly.
6. Continue whisking till the cream thickens and comes to a boil.
7. Remove from the heat and whisk in the vanilla.
8. Before chilling the pastry cream, recheck the recipe in that it is used for other ingredients to be added before the pastry cream is chilled.
9. Pour the cream into a heat-proof glass or possibly stainless-steel bowl or possibly pan.
10. Press plastic wrap directly against the surface of the cream.
11. Refrigerateimmediately.
12. Use the pastry cream by the end of the following day.
13. Chocolate Glaze:In the top of a double boiler set over simmering water heat semi-sweet chocolate with unsalted butter.
14. Stir in lowfat milk and vanilla and combine the mix well.
15. Add in gradually sifted sugar, beating and beat the glaze till it is smooth.

milk, sugar, egg yolks, salt, all purpose, vanilla, chocolate, butter, vanilla, sugar

Taken from cookeatshare.com/recipes/boston-creme-filled-doughnuts-89248 (may not work)