Gluten free Boston Cream Doughnut Recipe

For the filling: On a bowl place a fine mesh strainer

In a medium size cooking pot add the milk, cream, sugar , potato or cornstarch starch, salt, scraped vanilla bean, eggs and whisk constantly on medium heat until smooth and creamy.

Place cooked filling through strainer and let sit for 20 minutes then cover with plastic wrap and chill. for about 1 hour.

After chilling the filling will be like pudding consistency

For The Ganache: Break down into pieces your 70% chocolate in a bowl

Add the cream to a double boiler pot and bring to a boil

Once cream reaches boiling point, remove from heat and pour directly onto the chocolate and stir with a spatula until chocolate and cream are full blended. Make sure chocolate is completed melted. Ganache should be smooth and creamy. Leave at room temperature covered.

For the doughnut dough: Preheat oven to 350°F (180°C)

Grease your doughnut pan/molds

In a bowl the dry ingredients and mix and blend together

In a separate bowl, add the eggs and milk and whisk together, then add the yogurt, oil and natural vanilla extract and whisk tell well incorporated

Add the wet mixture together to the dry ingredients and mix well

Deposit the batter into the doughnut molds just under the rim of each mold

Place into oven and bake for 20 minutes

to check if doughnut is bake insert a toothpick close to the center, it should come out dry.

Once baked remove from mold and cool on wire rack

Using a serrated knife slice the doughnuts in half and fill with the Boston cream filling you prepared.

Finish off by spreading a nice layer the Ganache onto the the top of doughnut.