4. Fill and Finish:
Once cooled, fill each doughnut with pastry cream using a piping bag fitted with a long nozzle or a filling syringe.
Roll the filled doughnuts in powdered sugar (or granulated sugar, if preferred).
📝 Tips
Let the pastry cream cool fully before filling the doughnuts.
For a flavored variation, add a touch of citrus zest or rum to the custard.
These are best enjoyed the same day they’re made but can be stored in the fridge for 1–2 days.
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