Using a sharp knife, make a horizontal incision in each doughnut, taking care not to cut all the way through. Toss doughnuts in extra sugar to coat, then spoon 2½ tbsp crème pâtissière into each one. Serve doughnuts immediately.
Photography by John Laurie.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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