Cream Doughnut from Bar Pasticceria Stefano
Doughnuts are known as a classic sweet breakfast dish. The light, airy dough covered with a thin, sweet glaze topped with crystals of sugar can be the perfect start to anyone’s day. Walking into the little cafe on the corner of Corso Italia and Via Camillo Benso Di Cavour, I was taken back by all the pastry options. I debated between a powdered sugar croissant and a doughnut, opting for the latter to experience it the Italian way. Going for the classic doughnut, the nice cafe worker grabbed the round doughnut with no hole in the middle, but I decided to just go with the flow. I was filled with anticipation as to what the sugary pastry held in the center – would it be jelly, chocolate, Nutella or some new flavor I’ve never tried?
“A pocket of happiness wrapped in sugary goodness.” - Mya Tsu
I took the first bite and was immediately pleased with my choice. Although I didn’t bite into the mysterious center just yet, I appreciated the fluffy dough and delectable sugary coating all on its own. As I went in for another bite, my taste buds detected the slightest hint of the creamy center. My mind began to whirl with excitement as I tried to decipher the flavor. The third bite is where things got interesting. The balanced mixture of fluffy bread and smooth, cool custard took me completely by surprise.
Custard is one of my favorite fillings for any baked good. Back at home, my parents and I would drive to our favorite Chinese restaurant and every once in a while, purchase pastries from the little bakery attached to the restaurant. We would pick out custard buns–sweet milk bread with yellow custard on the inside–to eat for breakfast before I headed off to school. Before this cafe, I hadn’t found custard in any other pastry. Since then, I have tried a custard-filled croissant, but the doughnut still takes first place.
The custard in this Italian treat was more white-yellow rather than a bright yellow color, creating a more mild, sweet taste. I’m not a sweet breakfast person, but with the look of this treat, I couldn’t resist. Let me tell you, this doughnut did not disappoint. I didn’t overpower my mouth with sugar nor leave me with a tummy ache, like a lot of sweet treats tend to do. The dough was so light that it created the perfect barrier between the sugary glaze and the sweet cream in the center, leading to a balanced bite each time.
Not only did this pastry leave me ecstatic with my decision, but it also served as a vessel of excitement to start the day and an unexpected reminder of a home – all rolled into a delightful confectionery placed on a little white plate.
Storyteller: Mya Tsu
Editor: Haden Mock
Photographer: Mya Tsu
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