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1
In a saucepan, stir together the cream, milk, 2 tablespoons of the sugar, and the salt.
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2
Warm over medium-low heat until gently simmering, stirring to dissolve the sugar.
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3
In a heatproof bowl, whisk together the egg yolks and the remaining 2 tablespoons of sugar.
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4
Whisk in the cornstarch mixture.
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5
Slowly pour about half of the warm cream mixture into the yolk mixture, whisking constantly.
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6
Scrape the yolk mixture into the saucepan.
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7
Cook, stirring constantly, until the custard is thickened and glossy, about 3 minutes.
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8
Remove from the heat and stir in the vanilla extract and the butter until melted.
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9
Pour the pastry cream through a medium-mesh sieve into a bowl, press a piece of plastic wrap directly onto the surface of the custard, and let cool completely.
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10
(You can cool the custard down quickly by setting the bowl in a larger bowl filled with ice water.)
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11
Refrigerate until chilled before using; the pastry cream can be kept in the refrigerator, covered, for up to 3 days.
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12
Mix the dough, let it rise, and roll it out to a 1/4-inch thickness .
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13
Cut out rounds using a 2-1/2- to 3-inch biscuit cutter with smooth sides.
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14
Follow the directions to proof and fry the donuts.
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15
To make the glaze, whisk together the powdered sugar, cocoa powder, and salt.
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16
Slowly add the milk and vanilla and whisk until the glaze is very smooth.
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17
Cover with plastic wrap until ready to use.
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18
(Use within 1 hour.)
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19
Working with 1 donut round at a time and using a paring knife or a wooden skewer, carefully carve a small opening in the side of each round, forming a cavity.
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20
Fill a piping bag fitted with a small tip or a plastic bag with a small corner cut out with the chilled pastry cream.
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21
Pipe a few tablespoons into each donut round.
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22
Glaze the filled donuts, and then transfer to a rack to let the glaze set.
