This play on a peanut butter and banana sandwich is straight-up comfort food, pure and simple. It’s uncomplicated, decadent, and full of amazing flavor. For the prettiest possible results, be sure to add the bananas to the pastry cream at the last moment, as they will begin to discolor soon after they’re exposed to the air.
Ingredients
- Basic Berliner dough
- Vegetable oil, for frying
- Fritter Sugar
- Banana Pastry Cream
- Peanut Butter Mousse
How to Make It
- Prepare the Berliner dough as directed.
- Heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer until the oil reaches 350°F. Prepare two baking sheets: one lined with paper towels, and the other dusted with flour.
- Using a floured biscuit or doughnut cutter, cut the dough into 2½- to 3-inch rounds and put them on the flour-dusted baking sheet.
- Fry the doughnuts in batches, taking care not to crowd the pot, until golden brown all over, 1 to 2 minutes per side. Drain on the paper-towel-lined baking sheet.
- While the doughnuts still feel almost too hot to handle, pierce each one with a pastry tip, paring knife, or other sharp object to create a point of entry for your doughnut filling. Roll the doughnuts one at a time in the fritter sugar and put them on a wire rack to set.
- The best time to fill your doughnuts is no more than 1 hour before serving. Spoon room-temperature banana pastry cream into a pastry bag fitted with a #2 star or #3 star tip. Pipe the pastry cream into the doughnut’s cavity until the pastry puffs slightly.
- Serve the doughnuts immediately alongside a bowl of peanut butter mousse.
