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Pastry cream donut with cream and pink frosting

Detour Inspired Pastry Creams

This recipe comes from the personal cook book of our talented brewer, Will Garrett. Get ready for a highly precise and tested recipe, and don’t forget the kitchen scale.

Pairs perfectly with our Detour India Session Ale!

Yields: 16-20 Doughnuts

Ingredients: First Step

  • 600 grams Whole Milk
  • 100 grams Granulated Sugar
  • 1.5 grams Fine Sea Salt

Directions: First Step

  1. Add ingredients to a medium sized sauce pan, bring almost to a boil over medium heat whisking constantly to dissolve the sugar.

Ingredients: Second Step

  • 120 grams Whole Milk
  • 30 grams Corn Starch
  • 9.1 grams All Purpose Flour
  • 4 Large Egg Yolks

Directions: Second Step

  1. Whisk together ingredients from the second step in a separate bowl.
  2. Once the sugar is dissolved in the pan on the heat, add a small amount (1/2 a cup) of the heated mixture to the egg mixture to temper the eggs. Stream it in slowly, it might be useful to have a friend help you. WHISK CONSTANTLY! If your eggs get lumpy, you cooked them and you’ll have to start over ☹.
  3. Slowly pour the tempered egg mixture back into the sauce pan, whisking constantly. Your arm should hurt from all the whisking at this point, this is normal. Bring to a boil over medium high heat and keep whisking constantly. Push through the pain.
  4. The mixture will eventually thicken, this happens quite quickly, it’s magical. The mixture should coat the back of a spoon and if you drag your finger through the back of the spoon it will hold its shape.

Ingredients: Third Step

  • 57 grams Unsalted Butter
  • 8.4 grams (2 tsp) Vanilla Extract
  • 1/3 cup Peach Juice
  • 1/3 cup Guava Nectar

Directions: Third Step

  1. Remove your mixture from the heat and strain through a fine mesh sieve into a bowl.
  2. Stir in your vanilla and unsalted butter until fully incorporated
  3. Stir in your peach juice and guava nectar.
  4. Refrain from eating all of your delicious pastry cream with a spoon right here, right now.
  5. Cover your pastry cream with plastic wrap, ensuring that the plastic wrap is right on the surface of the pastry cream. If it isn’t touching, your pastry cream will form a skin…ew.
  6. Cool in the fridge for 1 hour, or until full cooled.
  7. Using a piping bag fitted with a round tip, pipe your filling into your doughnuts. Don’t glaze them first, you’ll regret it big time when you’re smooshing the glaze while you try to fill them.

 

Recipes by Brewer Will Garrett.

Sarah Girdwood
[email protected]


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