The summer heat has focused our attention on our filled doughnuts. Cynthia mentioned that the Boston Cream was not selling like it used to. She wondered about a fruit-flavored custard to take the doughnut in a new direction. Her initial idea was raspberry. Ryan heard strawberry. The result was delicious. We modified our custard recipe. Instead of dairy, we used strawberry and passion fruit purees. We kept the rest of the recipe the same. We lightened the cooled custard with sweetened whipped cream to make an ethereal filling. We topped the doughnuts with our vanilla buttermilk glaze and roasted doughnut crumbs. We topped the strawberry custard with a sprinkle of strawberry crumbs. Summer’s heat showed us the path to take to beat it.
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