Boston Cream Donuts always seemed to be those really fancy doughnuts sitting in a bakery shop. Well, thanks to this delicious and easy recipe, you can make them in your own home!

These donuts are filled with a smooth pastry cream and topped with a thick chocolate glaze. Use my Doughnut Dough recipe for the doughnut pastry, then follow along here for the filling and chocolate glaze!

Two Boston Cream Donuts stacked on top of one another with the top donut having a bite taken out of it.

The pastry cream for our Boston cream donuts is essentially a creme pat (Great British Baking Show anyone? Haha) It’s flavored with vanilla extract and basically makes me wonder how those GBBS bakers aren’t licking their bowls all the time! 

You have my permission to use as much creme pat filling as you would like! Just make sure to not fill them up so much that they burst! 

When filling the doughnuts, they’ll begin to swell slightly. If you are looking for an even fill across all your doughnuts, I use a kitchen scale for accuracy. 

Once these beauts are filled, then top them with the chocolate glaze! These thick, fluffy and shiny Boston cream donuts will have your family and friends convincing you to either open your own bakery or try your hand at one of Paul and Mary’s technical challenges. 

A Boston Cream Donut on a black plate.

Here are the ingredients you will need to get started.

Ingredients

You’ll need 1 batch of doughnut dough. I won’t go over how to make the doughnuts in this post because I already covered the entire process in a separate post, so make sure you grab the recipe and read the post. 

For the Boston Cream Pie Filling

  • Granulated sugar
  • Cornstarch
  • Kosher salt
  • Milk – whole or 2% milk.
  • Egg yolks
  • Butter – can be salted or unsalted.
  • Vanilla extract

For the chocolate glaze

  • Semi-sweet chocolate chips
  • Powdered sugar
  • Cocoa powder
  • Butter – at room temperature.
  • Heavy cream
  • Vanilla extract

Boston Cream Donuts covered in a chocolate glaze sitting on a cooling rack.

How to make pastry cream (aka creme patisserie)

  1.  In a small bowl whisk the egg yolks together.
  2. In a saucepan over medium heat whisk the sugar, cornstarch, salt, and milk. Stir constantly until the mixture starts to thicken and bubble. Boil for 2 minutes or until the mixture is thicker, then remove from heat.
  3. Measure out 1/2 cup of the warm milk mixture. Slowly stream the warm milk into the bowl of egg yolks (this tempers the eggs), whisking constantly while doing so. Add the now tempered eggs into the saucepan full of the milk mixture whisking constantly as you do so. Bring the mixture to a boil and boil for 2 minutes, stirring constantly. The mixture should be quite thick at this point.
  4. Remove from heat and stir in the butter and vanilla until smooth. Strain the mixture through a fine mesh sieve.
  5. Transfer to a medium bowl, cover with plastic wrap (make sure the plastic wraps touching the mixture so that a film doesn’t develop) and chill util cool, about 3-4 hours.

Pastry cream tips

  • Use a good quality vanilla! After all, it is the main source of flavor in the creme pat.
  • You can make pastry cream in advance. It lasts 5-7 days in the refrigerator.
  • Always press a sheet of plastic wrap against the surface of the pastry cream to prevent a film developing on top.
  • I always run my pastry cream through a fine mesh strainer to ensure a velvety smooth texture.

How to make chocolate glaze

  1. Sift the powdered sugar and cocoa powder into a small bowl. I almost always sift my powdered sugar (unless I’m making muddy buddies) because I don’t want lumps or bumps in whatever recipe I’m making.
  2. Place the chocolate chips and butter in a medium sized bowl. Note: can use semi-sweet, bittersweet, or milk chocolate chips. If you opt for milk chocolate chips be aware that the glaze will be extra sweet! Personally, I think this recipe is best with semi-sweet chocolate.
  3. Heat the cream in a small pot until bubbling around the perimeter.
  4. Pour the hot cream over the chocolate and butter. Let stand for 1 minute. It’s important you let the mixture sit because this time allows for the chocolate to melt and it brings down the temperature of the heavy cream. Stirring prematurely will result in a gritty texture.
  5. Stir until chocolate has melted. Whisk in the powdered sugar + cocoa mixture, and vanilla. The mixture should have the consistency of hot fudge sauce. If too thick add more heavy cream 1 tablespoon at a time. 

A bowl full of chocolate glaze.

How to make Boston Cream Donuts

  1. Make a batch of doughnuts. Don’t make the cut-out donuts, for obvious reasons…(you won’t be able to fill them).
  2. Place the cream filling in a piping bag.
  3. Begin filling the donuts by inserting a chopstick along the side of a donut (this just helps get the tip of the piping bag inside the doughnut). Insert the piping tip partially inside the donut, squeezing about 2 tablespoons worth of creme pat into each donut.
  4. Dip the filled donuts in the chocolate glaze until halfway submerged, evenly coating one side.
  5. Place the newly glazed and filled doughnuts glaze-side up on a wire rack. Let stand until the glaze sets.
  6. Enjoy!

A hand holding a freshly chocolate glazed dipped donut.

If you make this recipe, or any other recipe from my blog be sure to share it on social media. Tag @saltandbaker in your posts and stories so I can see what you’ve made!

Boston Cream Donuts covered in a chocolate glaze sitting on a cooling rack.
Print Review
5 from 1 vote

Boston Cream Donuts

Light and airy doughnuts are filled with a creamy vanilla pastry cream and topped with a thick chocolate coating.
Prep Time: 3 hrs
Cook Time: 35 mins
Rest Time: 14 hrs
Total Time: 17 hrs 35 mins
Servings: 21 donuts

Ingredients
 

  • 1 batch Doughnut Dough Recipe

Filling

  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • pinch kosher salt
  • 2 cups milk - whole or 2%
  • 4 egg yolks
  • 2 tablespoons butter - at room temperature
  • 1 teaspoon vanilla extract

Chocolate Coating

Instructions
 

  • Make the doughnuts. While the doughnuts are doing their last proof, make the cream filling.

Filling

  • Make the filling: In a small bowl whisk the egg yolks together. 
  • In a saucepan over medium heat whisk the sugar, cornstarch, salt, and milk. Stir constantly until the mixture starts to thicken and bubble. Simmer for 2 minutes or until the mixture is thicker, then remove from heat. 
  •  Measure out ½ cup of the warm milk mixture. Slowly stream the warm milk into the bowl of egg yolks, whisking constantly while doing so. Add the now tempered eggs into the saucepan full of the milk mixture, whisking constantly as you do so. Bring the mixture to a  boil. Boil for 2 minutes, stirring constantly. The mixture should be quite thick at this point. Remove from heat and stir in the butter and vanilla. Stir until smooth. Strain through a fine mesh sieve into a medium sized bowl.
  • Cover with plastic wrap (have the plastic wrap touching the mixture so that a film doesn’t develop) and chill until cool, about 3-4 hours. 
  • When ready to fill doughnuts, remove the mixture from fridge and give it a stir. Place in a pastry bag. 

Chocolate Glaze

  • Make the chocolate glaze: In a small bowl sift the powdered sugar and cocoa together.
  • Place the chocolate chips and butter in a medium sized bowl.
  • Heat the cream in a small pot over medium heat until bubbling along the perimeter. Pour the hot cream over the chocolate and butter. Let stand for 1 minute. Stir until chocolate has melted. Whisk in the powdered sugar + cocoa mixture, and vanilla. The mixture should have the consistency of hot fudge sauce. If too thick add more heavy cream 1 tablespoon at a time. 
  • Fill a large saucepan or pot over medium heat. Oil should be heated between 360°F-375°F. Fry doughnuts until golden in color.
  • When done frying tranfer the doughnuts to a papertowel lined plate or baking sheet. Using a chopstick, insert the stick in the side of one doughnut. This helps create a hole for you to insert the tip of the cream filled pastry bag. Fill the doughnuts with 1-2 tablespoons of the cream filling.
  • Dip the filled doughnuts in the chocolate glaze until halfway submerged, evenly coating one side. Place the newly glazed and filled doughnuts, glaze-side up on a wire rack. Let stand until the glaze sets. Best when enjoyed the same day they're made.

Notes

Chocolate glaze recipe adapted from Martha Stewart. 

Nutrition

Calories: 178kcal (9%)Carbohydrates: 21g (7%)Protein: 2g (4%)Fat: 9g (14%)Saturated Fat: 5g (25%)Cholesterol: 54mg (18%)Sodium: 34mg (1%)Potassium: 103mg (3%)Fiber: 1g (4%)Sugar: 16g (18%)Vitamin A: 241IU (5%)Calcium: 41mg (4%)Iron: 1mg (6%)
Course: Dessert
Cuisine: American
Did you make this recipe?snap a photo and tag @saltandbaker in your posts and stories so I can see what you're making!