Cream Bombs Custard (Printer-Friendly Layout)
Cloud-like Italian cream bombs stuffed with thick custard, topped with powdered sugar—each bite melts in your mouth.
# Ingredients You'll Need:
→ Dough
01 -
Vegetable oil for frying
02 -
2 large eggs, already beaten
03 -
113 g unsalted butter, softened
04 -
25 g fresh yeast or 7 g instant dried yeast
05 -
240 ml whole milk, warmed
06 -
67 g granulated sugar
07 -
Pinch of salt
08 -
480 g all-purpose flour
→ Filling
09 -
5 ml vanilla extract
10 -
24 g cornstarch
11 -
67 g granulated sugar
12 -
4 egg yolks
13 -
Custard (Crema Pasticcera): 480 ml milk
→ Topping
14 -
A dusting of powdered sugar
# Step-by-Step Instructions:
01 -
Sprinkle loads of powdered sugar over them and dig in while warm or let them cool to room temp.
02 -
Split open each pastry with a little knife, use a piping bag to squirt about 5 ml of that custard right inside.
03 -
Pour about 2.5 cm of vegetable oil in a deep pot, heat it up to 175°C. Toss in the rounds, just 5 or 6 at a time, flip until they're golden both sides. Pull them from the oil with a slotted spoon, dry off on some paper towels, then let them cool for a bit.
04 -
Flatten dough out with your rolling pin to about 1.25 cm thick. Grab a 5.5 cm cutter, punch out circles, put them on a parchment tray, toss a cloth over, and let them rest 10 minutes.
05 -
Roll the dough into a ball, pop it in an oiled bowl, cover up with a damp towel, and let it chill in a cozy spot for one and a half hours or until you see it puff up twice its size.
06 -
Now add your softened butter and those eggs. Work it by hand or use a stand mixer slow and steady for around 8 minutes till you've got a silky, smooth dough.
07 -
Pour the warmed milk right in the center of your flour mix, toss in the yeast (fresh or instant), and give it about 5 minutes so it gets foamy and bubbly.
08 -
Toss your flour, salt, and sugar into a big bowl or your mixer bowl. Mix them up, then make a hollow in the middle for your liquid stuff to go later.
# Extra Tips and Tricks:
01 -
Keep your oil steady at 175°C so everything fries up perfectly. Put too many in at once and they'll get soggy, so give them space.