Cover loosely with plastic wrap and let rise until puffed and ¾-inch- tall.įill a large saucepan with oil to a depth of 2 inches and clip on a deep-fry or candy thermometer. Place the rounds on a lightly floured baking sheet, spacing the rounds 1 ½ inches apart. Knead the scraps together, roll, and cut. Using a lightly floured 3-inch round cookie cutter or glass, cut out rounds as close to each other as possible. Using a lightly floured rolling pin, roll the dough to ½-inch thickness. Lightly flour a surface (wood cutting board will work) and gently turn the dough out of the bowl onto it. Cover with plastic wrap and let rise at room temperature until doubled in size, 1 to 2 hours. If it does, knead in a tablespoon or two of flour.īutter a large bowl and scrape the dough into it. The dough should feel moist but not stick to your fingers. Scrape the bowl and keep kneading until the dough is smooth and elastic, about 8 minutes. Knead on low speed until the flour is incorporated, then add the butter, a few cubes at a time. Switch to the dough hook and add the remaining ½ cup flour. Beat on low speed using the paddle attachment until smooth. Let stand until the yeast is foamy, about 5 minutes.Īdd the potato, egg, salt, nutmeg, and remaining ¼ cup sugar.
In the bowl of the mixer, whisk the milk, yeast, and 2 tablespoons sugar. Press a piece of plastic wrap directly on the surface of the cream and refrigerate until very cold, at least 2 hours and up to 2 days.
Press the mixture through the sieve into a medium bowl and set in a larger bowl filled with ice and water. While whisking, add the butter a few cubes at a time until incorporated. Remove from heat and whisk in the chocolate until smooth. Boil, whisking, until thick, about 2 minutes. Pour back into the saucepan, set over medium-low heat and bring to a boil, whisking continuously. While whisking the yolk mixture, add the milk mixture in a slow stream. In a small saucepan, heat the milk and vanilla pod over medium heat until the milk is steaming. In a medium bowl, whisk the egg yolks, cornstarch, and remaining ¼ cup sugar and 1/8 teaspoon salt until smooth. In a large bowl, rub the vanilla seed into ½ cup sugar and 1/8 teaspoon salt with your fingers until evenly distributed.
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