teaspoons vanilla extract
Make the pastry cream: Beat the yolks and egg with the sugar and cornstarch until lightened and fluffy. Heat the milk to a simmer and remove from heat. Stream the milk into the egg mixture while whisking. Bring the whole mixture to a simmer, whisking constantly. You will see it thicken. Remove from heat, add the vanilla, butter and salt, and strain through a mesh strainer to remove any clumps. Cover with plastic wrap right on the surface of the mixture to avoid a skin forming. Chill for 4 hours.
Make the ganache: Mix the chocolate, cream and butter in a bowl and microwave for 20 seconds. Stir and repeat until smooth. Do NOT microwave too long, and stir it a lot after each interval of heating – the chocolate will melt pretty quickly and still stir smooth. If the chocolate seems too thin or thick, add more chocolate or cream to balance it out.
Fry the dough: Put an inch of oil into a pan and bring it to 350°F. Form one round from the pizza dough. Fry on both sides for about 2 minutes each until browned and cooked through. Repeat with other rounds.
Top the dough: Spoon on the chocolate onto the dough, then with a piping bag, make a spiral with the pastry cream. Use a toothpick to make dents in the cream, moving from the center to the edges to form the iconic Boston cream design.
More About This Recipe
- If you're at the Marathon this year, check out this fried dough on the street. If not, make your own!
Living in Boston for the better part of the past decade, I have fully embraced the Boston Marathon as a national holiday. I refuse to work that day, but that's never a big deal, because most of the city has the day off too!
My usual tradition is to start the day around 11 a.m. somewhere on Beacon Street in Brookline to cheer on the runners. It's better when I know someone who lives on that street so I can have a home base of sorts.
After around 2pm I start to get restless, so I head out to wander around the city for the next several hours, going to random bars and eating whatever street food I can find.
As you probably know, we had a major tragedy at the Marathon last year. But like many Bostonians, I hope to move forward with the excitement of the day while honoring the history and paying respect to the victims – and not letting last year's events ruin this beautiful tradition.
This Boston Cream Fried Dough is an idea from a well known downtown food cart called Daddy's Fried Dough. It is a bit of a Boston institution, and a delicious treat to end the long marathon of a day with.
If you're in Boston, check them out – if not, now you can make your own!
If you have ever made ice cream, custard, or pudding, making pastry cream will be familiar to you. Warm milk goes into the eggs, then it all goes back onto the stove to thicken up.
Strain it out to get rid of any clumps.
The dough goes into some hot oil.
It puffs right up! Flip it after a few minutes when it browns on the first side.
Golden and delicious.
The chocolate sauce is just chocolate melted with cream.
Then pipe on that amazing pastry cream.
To make the famous Boston cream design, first make a tight spiral, then use a toothpick to make dented lines out from the center.
If you like Boston cream pie or donuts, this fried dough takes those flavors to the next level with the crispy fried dough. I thought I was only going to eat half of this, but no one was looking, and it was so good I ate the whole thing!
Dan Whalen is a proud Bostonian. He has been blogging for over 5 years at The Food In My Beard. check Dan's Tablespoon profile often to try his recipes with creative international spins!