Donuts filled with pastry cream {vegan}

Bon clairement cette recette de beignets fourrés à la crème pâtissière est une recette décadente, mais qui dit Mardi-gras dit gras forcément ! Et qui dit gras, dit beignets, c’est vraiment une tradition chez nous, alors exit les gaufres, les crêpes ou les beignets sans fritures, ici c’est la journée des krapfen, des beignets, des churros et des donuts ! Et cette année j’avais envie de revisiter en version végétale les bombolini alla crema pasticcera italiens, comprenez les beignets fourrées à la crème pâtissière ! Frankly, I had never filled my donuts with pastry cream and it's a real revelation, it's so good and decadent !

Crispy, soft and creamy at the same time,

these donuts are the absolute dream, on condition of loving vanilla cream (but between us, who doesn't like it ?!!!). The recipe is not complicated, you can prepare your dough the night before and let it rest in the fridge or prepare it during the day, it's for you to see ! So let's go for a round of stuffed donuts for Mardi-gras, it's now or never !!!

Donuts filled with pastry cream {vegan}

POUR 20 BEIGNETS

500 g of flour T65
25 cl of soy milk
100 g vegetable margarine
80 grams of sugar
2 tablespoon of natural vegetable yogurt
The zest of half a lemon
1/2 baker's yeast cube
1 pinch of salt
Vegetable oil for frying
Vegan pastry cream

Heat the milk (25°) then add the yeast in pieces. let stand 10 minutes.
Put in the bowl of a food processor fitted with a hook, flour and make two wells. In one pour the dissolved yeast and yogurt and in the other the sugar and salt.
Start kneading 3 min at low speed then add the margarine in pieces and the lemon zest, then keep kneading 10 minutes at low speed then again 10 minutes at medium speed.
Form a ball and let the dough rest, filmed in contact, 2h30 in a warm place or overnight in a cool place.
Pour the dough on a floured work surface and form about twenty balls. Let the dough rest covered again 45 minutes, they need to double in size.
Heat the oil to 160°.
Fry the donuts so that they take on a nice color on both sides.
Leave to cool then garnish with pastry cream, to do this, make a pre-hole on the side with a nozzle then fill them with a piping bag fitted with a long nozzle.