Cost Breakdown

Critical Success Points

• • Cooking the pastry cream without boiling to avoid curdling.
• • Ensuring the oil reaches and maintains 350°F for proper frying.
• • Properly proofing the dough for a light, airy texture.
• • Piping the cream after the donuts have cooled enough to hold shape.

Safety Warnings

• • Hot oil can cause severe burns – use a deep‑fat thermometer and never leave unattended.
• • Raw egg yolks are a potential source of salmonella; ensure eggs are fresh and consider using pasteurized eggs.