Banana Cream Crescent Donuts
Makes 2 doughnuts
2 cups whole milk
1 vanilla bean, split and scraped
1/2 cup sugar
1/4 cup cornstarch
2 egg yolks
1 whole egg
2 tablespoons unsalted butter, cut into small pats
1 ripe banana
1/2 cup granulated sugar
1/2 cup banana chips
1/2 cup powdered sugar
2 teaspoons milk
2 quarts peanut oil (see note)
1 (8 oz.) package refrigerated crescent rolls
flour, for rolling
6 to 8 banana chips
For the Banana Cream: In a small saucepan, heat the milk and the vanilla bean with all its scrapings to a simmer. In a medium bowl, whisk together the sugar, cornstarch, yolks, and whole egg until smooth. Slowly pour milk into egg mixture, whisking constantly. Pour through a fine mesh strainer back into saucepan. Cook over medium low heat, stirring often, until it bubbles and thickens. Remove from heat and whisk in butter. Transfer to a bowl, cover with plastic, and refrigerate until completely chilled. Blend the pastry cream and banana in the bowl of a food processor until smooth. Load cream a piping bag fitted with a Bismarck tip or into a plastic squeeze bottle.
For the Banana Sugar: Combine sugar and banana chips in the bowl of a food processor and blend until sandy, about 15 seconds.
For the Glaze: In a small bowl, mix the powdered sugar with milk to form a thick glaze. Set aside.
For the Crescent Doughnuts: Heat the oil in a Dutch oven to 350 degrees. Unroll the dough onto a floured surface and pinch the perforations together to form one large sheet. With the long side of the rectangle facing you, fold the dough into thirds, like a business letter. Roll to form a 5 by 10 inch rectangle about 1/4 inch thick. Rotate 90 degrees and fold into thirds, and roll out to 5 by 10 inch rectangle again. Rotate 90 degrees and fold into thirds again. Roll into a 3 by 6 inch rectangle about 1/2-inch thick. Cut two 3 inch rounds using a biscuit or cookie cutter. Using a 1 inch cutter or the fat end of a large pastry tip, cut out the doughnut hole in the center.
Gently slip the doughnuts into the hot oil and fry until puffed and golden, about 2 minutes per side. Using a metal spider or slotted spatula, lift doughnuts and transfer to a large plate lined with paper towels to drain. Once doughnuts are cool enough to handle, pipe them with the Banana Cream at random points along the outside of the doughnut so that you'll end up with cream between varying layers. Roll the outside edges in the banana sugar, then spoon glaze over the top. sprinkle with banana chips. Serve immediately.
Note: Any neutral flavored, high smoke point oil such as canola or vegetable can be used in place of peanut oil.