Make the cheese custard: steam and whisk the egg yolk with 3/4 of the milk first and 2 tbsp of Golden Coco Sugar®, then add the rest of the ingredients for the custard while whisk it until they’re well combined. When it’s thickened, transfer the custard into pipping bag and chill for about an hour.
Preheat the oven at 375°F (or about 190,5°C). Meanwhile, bring the water and butter to the boil in a boiling pan. Add the Golden Coco Sugar®.
After the water and butter are boiled, add the flour and whisk until it forms a dough. Let the dough cool down for a while.
Add the eggs, one at the time until the dough reaches the stiff peaks, then add vanilla extract and instant coffee. Transfer the dough into the pipping bag.
Put a parchment paper on the pan or brush the pan with butter. Then, pipe the dough into the shape of doughnut. Repeat the piping on top of each doughnut, so each doughnut has 2 layers of dough.
Bake at 375°F (190,5°C) for 20 minutes.
Once the choux is done baking, let cool. Then, with cake knife, cut the choux in the middle so it has the top part and the bottom part.
Pipe the cheese custard on the bottom part, then top it with top part of the choux. Repeat this process to all the doughnut choux.
To finish, dust the doughnut choux with cocoa powder, then put cherries in the middle hole of each doughnut.
