Recipe - Boston Creme Filled Doughnuts

1 cup Milk
1/3 cup Sugar
3 Egg yolks
1 Pinches salt
2 One half tablespoon All purpose flour
1 teaspoon Vanilla extract

CHOCOLATE GLAZE
2 ounce Semisweet chocolate
1 tablespoon Unsalted butter
1 teaspoon Vanilla
2 cup Sifted confectioners' sugar

Combine the milk and half the sugar in a nonreactive saucepan. Whisk
once and place over medium heat to come to a boil. Meanwhile, whisk
the yolks and salt in a bowl and whisk in the remaining sugar. Sift
the flour over the yolks and mix in. When the milk boils, whisk a
third of the boiled milk into the egg mixture, whisking constantly.
Continue whisking until the cream thickens and comes to a boil.
Remove from the heat and whisk in the vanilla. Before chilling the
pastry cream, recheck the recipe in which it is used for other
ingredients to be added before the pastry cream is chilled. Pour the
cream into a heatproof glass or stainlesssteel bowl or pan. Press
plastic wrap directly against the surface of the cream. Chill
immediately. Use the pastry cream by the end of the following day.

Chocolate Glaze:

In the top of a double boiler set over simmering water melt semisweet
chocolate with unsalted butter. Stir in milk and vanilla and combine
the mixture well. Add gradually sifted sugar, beating and beat the
glaze until it is smooth.

Converted by MC_Buster.

Per serving: 983 Calories (kcal); 52g Total Fat; (46% calories from
fat); 19g Protein; 117g Carbohydrate; 702mg Cholesterol; 283mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 9
One half Fat; 7 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9403

Converted by MM_Buster v2.0n.