For the vanilla cream fruit doughnuts, either bake the choux pastry doughnuts yourself or buy ready-made ones. For the vanilla cream, first stir the vanilla Qimiq.
Add the sugar, vanilla sugar and a dash of freshly squeezed lemon juice and stir. Then whip the cream until semi-stiff and fold it into the Qimiq cream.
Cut the doughnuts in half horizontally in the middle. Fill with cream, top with fruit (wild strawberries, raspberries), place lid on top and sprinkle with plenty of powdered sugar.
Refrigerate or enjoy immediately. The cream is enough for 35-40 pieces.
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