Here are the steps to make the chocolate and vanilla custard cream:

1. For the chocolate and vanilla custards, use separate dishes to make them.
2. Whip three egg yolks until frothy in separate bowls.
3. For chocolate custard, use granulated sugar; for vanilla custard, use cane sugar. Combine thoroughly.
Step 4: Add cake flour to both mixtures and stir until a paste forms.
5. Heat the milk in separate saucepans for the two custards.
6. Remove the seeds from the split vanilla bean and save aside for the vanilla custard. Incorporate the pod and seeds into the milk. Bring to a simmer over low heat.
7. Finely chop the sweet chocolate and stir it into the heated milk to make the chocolate custard. Keep stirring until all of the chocolate has melted.
Eight, after removing the pod from the vanilla custard, slowly pour the heated milk into each custard mixture while stirring continuously.
9. Put back into the pan all of the custards and simmer, stirring constantly, over low heat until they thicken. Take them off the stove and let them to cool.

In regards to the Donuts:

For another tasty and healthy dinner, try this one: chicken with potatoes and veggies. The calorie count is a mere 340!
ten. In a large basin, whisk together the cake flour, bread flour, salt, sugar, and instant dry yeast.
11. Combine 285 grams of milk and eggs with the dry ingredients. Stir until a ball is formed.
12. After ten minutes of kneading, the dough should be smooth and elastic.
Thirteen. While kneading, slowly introduce unsalted butter.
14. Keep the dough covered and let it to rise for about 1 hour, or until it has doubled in size.
15. Use a donut cutter or a glass to cut out rounds of dough that is about 1.5 cm thick.
16. Cover and let the doughnuts to rise for a further half an hour on a parchment-lined baking sheet.
17. Bring a large saucepan of vegetable oil to a temperature of 180°C (350°F).
Cook the donuts in a skillet over medium heat, turning once, until they become a golden brown, approximately 2 to 3 minutes per side. Remove excess water with paper towels.

Applying a Coat:

19. Sprinkle cocoa powder on the chocolate custard donuts and granulated sugar on the vanilla custard ones while they are still warm.

Donut Filling:

Using a piping bag, fill the cooled donuts with the chocolate and vanilla custard creams.

The delicious Custard Cream Donuts are ready for you to devour.

Here are the steps to make the chocolate and vanilla custard cream:

1. For the chocolate and vanilla custards, use separate dishes to make them.
2. Whip three egg yolks until frothy in separate bowls.
3. For chocolate custard, use granulated sugar; for vanilla custard, use cane sugar. Combine thoroughly.
Step 4: Add cake flour to both mixtures and stir until a paste forms.
5. Heat the milk in separate saucepans for the two custards.
6. Remove the seeds from the split vanilla bean and save aside for the vanilla custard. Incorporate the pod and seeds into the milk. Bring to a simmer over low heat.
7. Finely chop the sweet chocolate and stir it into the heated milk to make the chocolate custard. Keep stirring until all of the chocolate has melted.
Eight, after removing the pod from the vanilla custard, slowly pour the heated milk into each custard mixture while stirring continuously.
9. Put back into the pan all of the custards and simmer, stirring constantly, over low heat until they thicken. Take them off the stove and let them to cool.

In regards to the Donuts:

For another tasty and healthy dinner, try this one: chicken with potatoes and veggies. The calorie count is a mere 340!
ten. In a large basin, whisk together the cake flour, bread flour, salt, sugar, and instant dry yeast.
11. Combine 285 grams of milk and eggs with the dry ingredients. Stir until a ball is formed.
12. After ten minutes of kneading, the dough should be smooth and elastic.
Thirteen. While kneading, slowly introduce unsalted butter.
14. Keep the dough covered and let it to rise for about 1 hour, or until it has doubled in size.
15. Use a donut cutter or a glass to cut out rounds of dough that is about 1.5 cm thick.
16. Cover and let the doughnuts to rise for a further half an hour on a parchment-lined baking sheet.
17. Bring a large saucepan of vegetable oil to a temperature of 180°C (350°F).
Cook the donuts in a skillet over medium heat, turning once, until they become a golden brown, approximately 2 to 3 minutes per side. Remove excess water with paper towels.

Applying a Coat:

19. Sprinkle cocoa powder on the chocolate custard donuts and granulated sugar on the vanilla custard ones while they are still warm.

Donut Filling:

Using a piping bag, fill the cooled donuts with the chocolate and vanilla custard creams.

The delicious Custard Cream Donuts are ready for you to devour.