Thursday, February 14, 2013

Hungarian eclair doughnuts

This used to be one of my favorite desserts. I still clearly recall my mum preparing it the first time. It was unclear from her friend's recipe that she is supposed to cook the batter before baking it. So, my mum went and mixed the ingredients, chilled the mixture and added dollops to a baking sheet. When the time came to bake the doughnuts, the oven melted the fat and the entire dough became one sheet of gooey mess. Fun times! To her credit, she did not give up and figured out the correct way of preparing the batter.

80 g flour
40 g lard
2 eggs
80 mL water

Add the water a pinch of salt and the lard to a small pot. Bring to a boil and immediately add the flour.

Mix until it comes together. Add the eggs one at a time and mix until smooth and silky after each addition.

Onto a greased pan, drop walnut-sized balls of the dough. Allow them to rest for an hour.

In a 400F preheated oven bake for 15-20 minutes without opening the oven. Then bake for another 5 minutes at 300F.

Remove the inside of the doughnuts and fill with vanilla pastry cream. Drizzle tops with melted dark chocolate.

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