Italian Cream Bombs Custard (Print-Friendly Version)
Pillowy Italian cream bombs filled with rich custard and dusted with powdered sugar for a blissful bite.
# What You'll Need:
→ Dough
01 -
480 g all-purpose flour
02 -
Pinch of salt
03 -
67 g granulated sugar
04 -
240 ml whole milk, warmed
05 -
25 g fresh yeast or 7 g instant dried yeast
06 -
113 g unsalted butter, softened
07 -
2 large eggs, beaten
08 -
Vegetable oil, for frying
→ Filling
09 -
Custard (Crema Pasticcera): 480 ml milk
10 -
4 egg yolks
11 -
67 g granulated sugar
12 -
24 g cornstarch
13 -
5 ml vanilla extract
→ Topping
14 -
Powdered sugar, for dusting
# How to Make It:
01 -
In a large bowl or stand mixer, combine all-purpose flour, salt, and sugar. Form a well in the center.
02 -
Pour warmed milk into the well and add crumbled fresh yeast or instant dried yeast. Allow to rest for 5 minutes until foamy.
03 -
Incorporate softened butter and beaten eggs into the bowl. Knead on low speed or by hand until dough is smooth and silky, about 8 minutes.
04 -
Shape dough into a ball and place in a greased bowl. Cover with a damp cloth and let rise in a warm, draft-free location for 90 minutes, or until doubled in volume.
05 -
Turn dough onto a lightly floured surface and roll to 1.25 cm thickness. Cut out rounds using a 5.5 cm biscuit cutter. Arrange on a parchment-lined tray, cover with a cloth, and rest for 10 minutes.
06 -
Heat 2.5 cm of vegetable oil in a deep pan to 175°C. Fry rounds in batches of 5–6 pieces, turning with a slotted spoon until golden brown on both sides. Drain on paper towels and cool briefly.
07 -
Use a small knife to cut a pocket in each pastry. Fill a piping bag with custard and pipe about 5 ml of filling into each bombolone.
08 -
Generously dust filled pastries with powdered sugar. Serve warm or at room temperature.
# Additional Tips:
01 -
Ensure the oil temperature remains at 175°C for even frying and avoid overcrowding the pan to prevent soggy pastries.