Place the donuts on a baking sheet and put a square of baking paper under each donut.
This will help you pick them up without touching them with your hands
once they are up, to dip them in the hot oil.
Cover the donuts with a cloth and let rise another 1 hour.
Meanwhile, prepare the Italian diplomat cream
by mixing the pastry cream with the liquid cream whipped with the two tablespoons of icing sugar.
Pour the oil into a saucepan with high edges and,
once very hot, plunge the donuts (no more than 2 at a time)
so as not to lower the temperature of the oil.
Let rise and brown for 5 to 6 minutes per donut.
To give a sweet touch to these delicious donuts
Put the Italian diplomate cream in a piping bag and fill the donuts.
ADVERTISEMENT
