Mini Doughnuts with Parmigiano Reggiano


300 g of flour
500 ml of milk
150 g of butter
4 egg yolks
4 egg yolks
1 litre of milk
100 g sugar
75 g of potato starch
100 g of grated Parmigiano Reggiano

Batter Preparation:

In a large saucepan, heat the milk and butter to boiling with a little salt, adding the flour gently while stirring. Lower the heat and continue stirring until the mixture thickens. Remove from heat and allow to cool Add the 4 egg yolks, one at a time, stirring after each one. Put the batter into a pastry bag with a smooth 1-cm-diameter nozzle. Form 2-cm balls and fry them in a saucepan of hot oil. As soon as they take on a golden colour, remove them and drain them on paper towels.

Filling Preparation:

Heat the milk along with the sugar. When boiling, add the grated Parmigiano Reggiano. Stirring constantly, add the starch (previously mixed with a little cold milk), add the 4 egg yolks and bring it to a boil again. Allow the filling to cool.
Stuff the mini doughnuts by filling them with a pastry syringe. Set the mini doughnuts on a serving platter. Serve cold.