Quick Boston Cream Donuts
Ingredients:
- Grands refrigerated biscuits - 1 tube
- canola oil - for frying
- instant French Vanilla Pudding - 3.4 ounce box
- milk - 1 cup
- heavy cream - 1 cup
- powdered sugar - 1/2 cup
- heavy cream - 2 T
- milk - 2 T
- butter - 2 T
- vanilla extract - 1 1/2 t
- Karo syrup - 1 T
- dark chocolate - 2 ounces
- milk chocolate - 2 ounces
- powdered sugar - 2 /4 cup
Instructions:
Prepare filling -- in a bowl, whisk pudding mix and 1 cup milk together for about 2 minutes; set aside. In a second bowl, beat on high 1 cup heavy cream and 1/2 cup powdered sugar until soft peaks form; fold in pudding mixture. Place in refrigerator until ready to use.
In a heavy bottomed skillet, heat oil about 1/2 - 3/4 inch deep. Bring oil to a sizzle when you drop a couple drops of water into it. Separate biscuits, carefully place a biscuit in oil, fry each biscuit for 2 - 3 minutes per side. Place on paper towels to cool and dry.
Prepare ganache -- in a saucepan, combine 2 T cream, 2 T milk, butter, vanilla and corn syrup. Heat on medium until butter is melted, turn to low, add both chocolates. Whisk continuously until smooth. Remove from heat, whisk in powdered sugar until ganache is smooth; set aside.
Assemble -- spoon filling into pastry bag with a tip. Press tip into side of donut and squeeze until donut looks full, repeat with remaining donuts. Spoon warm ganache over each filled donut.
