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A recipe for Cream Puff Doughnuts Cream Puff Doughnut recipe. Cream Puff Doughnut dessert recipe. Hi All! Hope everyone had a great time at their prospective super bowl parties. Who won? Who was playing again?! Just kidding…sorta. Anyway, now that we’re all rolling ourselves to work this morning, from eating our lives away why not keep going with that just a little longer and indulge in these little guys. Cream Puff Doughnuts! Yea, I know….AAAWWWESOME! Back in December we posted a recipe for No Yeast Cake doughnuts. The recipe is super simple especially since I decided to go the ” no yeast” route which totally simplifies the recipe and cuts down on the prep time. I think doughnuts are like a gift from the Gods…who first decided to start frying sweet dough, dowse it in sugar and eat it? Whoever that person was, I’d like to give them a hug; what a genius. Doughnuts are a sweet treat that I can definitely get on board with all day, everyday. Why split them open and shove pastry cream in them? Cause it’s awesome and cute….really cute! If you want the recipe for our No Yeast Cake Doughnuts don’t forget to hop over here to get the full recipe. I’ve provided the recipe for a basic vanilla pastry cream below. Enjoy! xx, Jenny

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Basic Vanilla Pastry Cream
Makes 2 cups

1 cup whole milk
½ cup heavy cream
4 large egg yolks
½ cup granulated sugar
3½ tablespoons cornstarch
2 teaspoons vanilla extract
1 tablespoon unsalted butter

1. In a mixing bowl, whisk together 1/2 cup milk, egg yolks, 1/4 cup sugar, and cornstarch. Set aside.
2. In a medium saucepan add remaining milk, cream and sugar. Bring the mixture to a light simmer.
3. Whisk 1/3 cup of the hot liquid into the yolk mixture and continue to mix to prevent yolks from scrambling.
4. Pour yolk mixture into the pan with the remaining hot liquid and whisk together over medium-low heat. Continue to cook the pastry cream to allow the mixture to thicken.
5. Once the mixture is thick enough to coat the back of a spoon, stir in the vanilla and butter and whisk until fully incorporated.
6. Strain mixture into a bowl sitting over an ice bath and allow to cool completely.
7. Cover the cooled pastry cream and place it in the refrigerator for at least an hour or until ready to use.

**To assemble: Slice doughnuts in half, pipe a small amount of pastry cream on the bottom half of the doughnuts and sandwich the tops back on. Finish with a light dusting of powdered sugar. Serve

**Tip: If your pastry cream is not as stiff as you would like it you can fold in a 1 1/2 of whipped cream to the mixture to lighten the mixture and allow it to hold its shape.


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  1. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    You girls rock my world. Wowzers!

  2. Lisa Kunizaki Not Specified Not Specified

    Holy moly! This looks absolutely delicious! I CAN NOT wait to try this recipe out. Gorgeous pics.

  3. Mary @ Bake Break Not Specified Not Specified

    YUM! these look too good not to try!

  4. Jessica @ How Sweet Not Specified Not Specified

    i am desperate for such doughnutty goodness.

  5. Heather (Heather's Dish) Not Specified Not Specified I new about 80 of these in my life!

  6. Averie @ Love Veggies and Yoga Not Specified Not Specified

    They look awesome. I am all about the no-yeast donuts, too. As easy as possible and with as few steps, the better.

    This filling…oh my. I want a pastry bag full of it!!!

  7. Heike Not Specified Not Specified

    Oh yum! I wish I was having these for morning tea today :)

  8. ileana Not Specified Not Specified

    These are adorable!

  9. Alaiyo Kiasi Not Specified Not Specified

    My husband is allergic to yeast, so this is a perfect recipe surprise for Valentine’s day. I personally enjoy cake doughnuts the most and these are so delicious and elegant looking.


  10. Anna @ the shady pine Not Specified Not Specified

    I have to say how much I love your website…your photos are just so beautiful and the food really shines!

    I just want to throw myself into a pile of these creamy delicious doughnuts!

  11. Wei-Wei Not Specified Not Specified

    I’m sure you’ve been asked this before, but what piping tip do you use?!?!?! It’s so beautiful O_O

  12. Chase l Oh The Cuteness! Not Specified Not Specified

    Those look amazing! Do you think this recipe could possibly work in the mini muffin pan from Wilton, baked instead of fried? I just used it for the first time and put the results on my blog and I’ve been wanting to make a cake version, and of course now I have to fill them with cream!

  13. Joy Not Specified Not Specified

    OMG what diabetes? lol i kid i don’t have diabetes but i feel guilty just looking at this.

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  15. sushiqueen Not Specified Not Specified

    Looks so Yummy :) I am into baking this moment, and I am baking different kinds of scone, plane scone with yogult, and cheese scone with olive oil and sage..Yummm I am putting weight little

  16. Sally @ Spontaneous Hausfrau Not Specified Not Specified

    Cream puff donuts? Yes and yes!

    This is quickly becoming one of my favorite blogs. Every new recipe I come across is so darned creative and the pictures are always tantalizing.

  17. Connecting Four Not Specified Not Specified

    These look just like the ones I enjoy at a bakery near by! With the cold really whipping around outside, these look like th perfect snack to go with a cup of warm tea and a book!

  18. The Sweet Cupcaker Not Specified Not Specified

    these are beautiful!!

  19. Javelin Warrior Not Specified Not Specified

    Your doughnuts are incredible! I’m inlove with the fluffy cream filling… I have featured this post in today’s Friday Food Fetish roundup. Let me know if you have any objections and thanks for the inspiration

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  21. Andrea Not Specified Not Specified


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  28. jane Not Specified Not Specified

    Hello! How long in advance can you make these cream puff doughnuts?

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