Palatinate potato

Ingredients for 1 servings:

• Powdered sugar for dusting
• Frying fat for frying
• 250 ml water
• 50 ml oil
• 15 g sugar
• 1 pinch of salt
• 150 g flour
• 3 eggs
• 250 ml milk
• 60 g sugar
• 1 packet of vanilla sugar
• 1 packet of vanilla pudding powder
• 1 egg yolk
• 8 sheets of gelatin
• 750 ml cream

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

Fried carnival doughnuts made from choux pastry with vanilla cream, makes 8 pieces

Bring water, oil, sugar, and salt to a boil in a saucepan. Remove the pan from the heat, add the flour all at once, and mix it in with the dough hook. Return the pan to the hot heat and continue mixing until the dough forms a ball. Place the ball of dough in a bowl, let it cool slightly, then mix in the first egg with the dough hook on high speed. Mix until it is fully incorporated into the dough, then gradually add the remaining eggs. The dough should be glossy. Using two tablespoons, scoop out 8 balls of dough and fry in hot oil. Then let the doughnuts cool on kitchen paper. For the vanilla cream, take 6 tablespoons of the milk and mix with the sugar, vanilla sugar, egg yolk, and custard powder. Bring the remaining milk to a boil, stir in the mixed custard powder, and make a custard. Transfer the custard to a bowl and cover with plastic wrap to prevent a skin from forming. Allow to cool completely. Soak the gelatin in cold water for 5 minutes, then squeeze out the excess water. Heat the swollen gelatin until it dissolves. Meanwhile, whip the cream until stiff and add it to the gelatin a spoonful at a time, stirring continuously. Then mix the custard into the cream and mix everything well. Fill a piping bag with the vanilla cream and pipe it into the doughnuts. Dust the doughnuts with powdered sugar.