AuthorlizinlosangelesCategoryChanukahThe Recipe for Malted Chocolate Divine Filled Sufganiyot by Jamie Geller. This is a perfect recipe for Hanukkah. It's part of a collection of "Hanukkah Recipes You Need To Try" curated by Liz in Los Angeles, Los Angeles Lifestyle Blogger.
Jamie Geller is the best-selling cookbook author of Joy of Kosher. Jamie found her niche specializing in fast, fresh, family recipes. She's the creative force behind JamieGeller.com.
Chanukah OOT (over the top) with this chocolate one-two-three-punch. Chocolate pastry cream filling, chocolate glaze, topped with chocolate-covered malted milk balls. It's easy to see why we call this "divine."Once you've finished mixing and kneading our Classic Sufganiyot dough (see recipes), start on the chocolate filling, since both need 2 hours to rest. Or, if making the dough the night before, start the filling when you take the dough out of the fridge. That way, they'll both be ready at the same time.
In a medium sauté pan, whisk together egg yolks, sugar, cornstarch, cocoa powder, malt powder, and salt. The mixture will be fairly thick.
Slowly whisk in the milk. Place pan over medium-low heat. Stir constantly so that the milk does not burn and the eggs do not cook. When the mixture just comes to a boil it will quickly begin to thicken.
Remove from heat and continue whisking until thick and smooth, and it’s the consistency of pudding. Add chocolate chunks, butter, and vanilla extract to the warm chocolate mixture and stir until all is melted and well incorporated.
Transfer hot pastry cream to a small bowl. Place a piece of parchment paper on top of the cream (so that it touches the cream) to cover the surface and keep a skin from forming. Chill for 2 hours.
Fill a pastry bag, fitted with a round tip, with the malted chocolate filling. Poke a hole in the side or on top of the Sufganiyot and fill.
Glaze with Bittersweet Chocolate Glaze (recipe below) and garnish with malted milk balls and chocolate shavings.
Heat cream in sauté pan, over low heat until steaming, but not boiling.
Pour hot cream over the chocolate and set aside for 10 minutes. Stir in butter and vanilla.
Spoon over filled doughnuts. Garnish your chocolate sufganiyot with malted milk balls and chocolate shavings.
Ingredients
Directions
In a medium sauté pan, whisk together egg yolks, sugar, cornstarch, cocoa powder, malt powder, and salt. The mixture will be fairly thick.
Slowly whisk in the milk. Place pan over medium-low heat. Stir constantly so that the milk does not burn and the eggs do not cook. When the mixture just comes to a boil it will quickly begin to thicken.
Remove from heat and continue whisking until thick and smooth, and it’s the consistency of pudding. Add chocolate chunks, butter, and vanilla extract to the warm chocolate mixture and stir until all is melted and well incorporated.
Transfer hot pastry cream to a small bowl. Place a piece of parchment paper on top of the cream (so that it touches the cream) to cover the surface and keep a skin from forming. Chill for 2 hours.
Fill a pastry bag, fitted with a round tip, with the malted chocolate filling. Poke a hole in the side or on top of the Sufganiyot and fill.
Glaze with Bittersweet Chocolate Glaze (recipe below) and garnish with malted milk balls and chocolate shavings.
Heat cream in sauté pan, over low heat until steaming, but not boiling.
Pour hot cream over the chocolate and set aside for 10 minutes. Stir in butter and vanilla.
Spoon over filled doughnuts. Garnish your chocolate sufganiyot with malted milk balls and chocolate shavings.
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