Soft, pillowy French cream-filled doughnuts are a timeless bakery favorite. These homemade Beignets Fourrés à la Crème feature a light, fluffy yeast dough filled with silky vanilla pastry cream and finished with a generous dusting of powdered sugar. Whether you’re preparing them for breakfast, brunch, dessert, or a special celebration, these bakery-style doughnuts deliver a rich, creamy center with a perfectly golden exterior.
This easy-to-follow recipe walks you through every step, helping you create authentic French-style cream doughnuts with professional results at home.
Recipe Overview
| Detail | Information |
|---|---|
| Recipe Name | Beignets Fourrés à la Crème |
| Cuisine | French |
| Recipe Type | Dessert |
| Difficulty | Intermediate |
| Prep Time | 40 minutes |
| Rise Time | 1 hour 30 minutes |
| Cook Time | 20 minutes |
| Total Time | About 2 hours 30 minutes |
| Servings | 12 doughnuts |
| Calories | Approximately 360 per doughnut |
Why You’ll Love This Recipe
- Soft and fluffy bakery-style dough.
- Rich homemade vanilla pastry cream.
- Perfectly golden fried exterior.
- Easy-to-follow instructions.
- Great for holidays and special occasions.
- Better than most bakery doughnuts.
- Made with simple pantry ingredients.
- Customizable with different fillings.
- Delicious served warm or chilled.
- Freezer-friendly dough.
Ingredients
For the Dough
| Ingredient | Amount |
|---|---|
| All-purpose flour | 500 g (4 cups) |
| Granulated sugar | 60 g (¼ cup + 1 tbsp) |
| Instant dry yeast | 7 g (2¼ tsp) |
| Salt | 1 tsp |
| Warm whole milk (105–110°F / 40–43°C) | 250 ml (1 cup) |
| Large eggs | 2 |
| Unsalted butter, softened | 75 g (⅓ cup) |
| Vanilla extract | 1 tsp |
| Vegetable oil | For frying |
For the Vanilla Pastry Cream
| Ingredient | Amount |
|---|---|
| Whole milk | 500 ml (2 cups) |
| Egg yolks | 4 |
| Granulated sugar | 100 g (½ cup) |
| Cornstarch | 40 g (⅓ cup) |
| Vanilla extract | 2 tsp |
| Unsalted butter | 30 g (2 tbsp) |
For the Coating
| Ingredient | Amount |
|---|---|
| Powdered sugar | 1 cup |
| Optional cinnamon | ½ tsp |
Step-by-Step Instructions
Step 1: Prepare the Dough
Combine the flour, sugar, yeast, and salt in the bowl of a stand mixer.
Add the warm milk, eggs, and vanilla extract.
Mix on low speed until a shaggy dough forms.
Add the softened butter gradually.
Knead for 8–10 minutes until smooth, elastic, and slightly tacky.
Cover the bowl and allow the dough to rise in a warm place for 60–90 minutes or until doubled in size.
Step 2: Make the Pastry Cream
Heat the milk in a saucepan until steaming but not boiling.
Whisk together the egg yolks, sugar, and cornstarch until smooth.
Slowly whisk the hot milk into the egg mixture.
Return everything to the saucepan.
Cook over medium heat, whisking constantly, until thick and smooth.
Remove from heat.
Stir in the butter and vanilla.
Cover with plastic wrap directly touching the surface.
Refrigerate until completely chilled.
Step 3: Shape the Doughnuts
Punch down the risen dough.
Roll to approximately ½ inch (1.25 cm) thick.
Cut into 3-inch circles using a round cutter.
Place on parchment-lined baking trays.
Cover lightly.
Allow to rise another 30–40 minutes.
Step 4: Fry
Heat vegetable oil to 350°F (175°C).
Carefully fry 2–3 doughnuts at a time.
Cook 1½–2 minutes per side until golden brown.
Transfer to a wire rack lined with paper towels.
Allow to cool slightly.
Step 5: Fill
Transfer the chilled pastry cream into a piping bag fitted with a filling tip.
Insert the tip into the side of each doughnut.
Fill generously until slightly heavy.
Dust with powdered sugar before serving.
Best Tips
- Measure ingredients using a kitchen scale for accuracy.
- Keep the oil temperature between 340–350°F (170–175°C).
- Do not overcrowd the fryer.
- Chill the pastry cream completely before filling.
- Fry only after the second rise is complete.
- Fresh yeast dough always produces the softest texture.
- Fill doughnuts shortly before serving for the best quality.
Best Ingredient Options
| Ingredient | Best Choice |
|---|---|
| Flour | Unbleached all-purpose flour |
| Butter | European-style butter |
| Milk | Whole milk |
| Vanilla | Pure vanilla extract or vanilla bean paste |
| Frying Oil | Canola, sunflower, or peanut oil |
| Sugar | Fine granulated sugar |
Recipe Variations
- Chocolate pastry cream filling.
- Lemon cream doughnuts.
- Raspberry jam filling.
- Nutella-filled doughnuts.
- Coffee pastry cream.
- Salted caramel filling.
- Pistachio cream.
- Bavarian cream.
- Cookies and cream filling.
- Strawberry cream.
What to Serve With
- Fresh coffee
- Espresso
- Café au lait
- Hot chocolate
- Fresh berries
- Vanilla ice cream
- Fruit salad
- Whipped cream
- Cappuccino
- Afternoon tea
Make-Ahead Instructions
Prepare the pastry cream up to 2 days ahead and refrigerate.
The dough can be refrigerated overnight after the first rise.
Allow chilled dough to come to room temperature before shaping.
Storage
Store filled doughnuts in an airtight container in the refrigerator for up to 2 days.
Unfilled doughnuts can be stored at room temperature for 1 day.
Reheating
Warm unfilled doughnuts in a 300°F (150°C) oven for 5–7 minutes.
Filled doughnuts are best enjoyed cold or at room temperature.
Freezing
Freeze the unfilled fried doughnuts for up to 2 months.
Wrap individually before freezing.
Thaw overnight in the refrigerator and warm before filling.
Pastry cream is not recommended for freezing, as it may separate after thawing.
Common Mistakes to Avoid
- Using milk that is too hot, which can kill the yeast.
- Under-kneading the dough.
- Skipping the second rise.
- Frying at the wrong oil temperature.
- Filling doughnuts while they are still hot.
- Overfilling until they burst.
- Overcooking the pastry cream.
- Not whisking the custard constantly.
- Using cold butter directly from the refrigerator.
- Overcrowding the frying pot.
Nutrition Estimate
| Nutrient | Per Serving |
|---|---|
| Calories | 360 |
| Carbohydrates | 46 g |
| Protein | 8 g |
| Fat | 16 g |
| Saturated Fat | 7 g |
| Cholesterol | 105 mg |
| Sodium | 190 mg |
| Fiber | 2 g |
| Sugar | 18 g |
Frequently Asked Questions
Can I bake these doughnuts instead of frying?
Yes. Bake at 375°F (190°C) for 12–15 minutes. The texture will be lighter and less rich than fried doughnuts.
Can I use store-bought custard?
Yes, although homemade pastry cream provides the best flavor and texture.
Can I prepare the dough overnight?
Absolutely. Refrigerate the dough after the first rise and shape it the next day.
Why are my doughnuts oily?
The oil was likely too cool. Maintain a frying temperature of 350°F (175°C).
Can I use bread flour?
Yes. Bread flour creates a slightly chewier doughnut with extra structure.
Can I freeze filled doughnuts?
It is not recommended because the pastry cream may lose its smooth texture after thawing.
Final Thoughts
These French Cream-Filled Doughnuts are soft, airy, and filled with rich homemade vanilla pastry cream for an irresistible bakery-quality treat. Whether you’re making them for a weekend breakfast, a festive brunch, or an elegant dessert, this authentic French recipe delivers impressive results with simple ingredients. Once dusted with powdered sugar and filled with silky custard, every bite offers the perfect balance of fluffy dough and creamy sweetness that everyone will love.