Italian Cream Bombs
Discover how to make Italian Cream Bombs. A delicious recipe with detailed instructions.
45
Prep Time
20
Cook Time
65
Total Time
16
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Italian Cream Bombs. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Prepare the dough: In a small bowl, dissolve the yeast in the warm milk with 1 tsp of the sugar. Let stand for 5-10 minutes until foamy.
Step 2
2. In a large mixing bowl or stand mixer, combine flour, remaining sugar, and salt. Add the yeast mixture, softened butter, and eggs. Mix until a soft dough forms.
Step 3
3. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with dough hook for 5-6 minutes. The dough should be slightly sticky but pull away from the sides.
Step 4
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
Step 5
5. While the dough rises, make the custard: Heat milk in a saucepan over medium heat until steaming but not boiling. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale.
Step 6
6. Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until thickened (about 3-5 minutes).
Step 7
7. Remove from heat, stir in vanilla extract, and transfer to a bowl. Cover with plastic wrap directly on the surface to prevent skin formation. Refrigerate until completely cool.
Step 8
8. Once the dough has risen, punch it down and divide into 16 equal pieces (about 2 oz each). Roll each piece into a smooth ball.
Step 9
9. Place the dough balls on a parchment-lined baking sheet, cover loosely, and let rise for another 30 minutes until puffy.
Step 10
10. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the dough balls in batches of 3-4 for 2-3 minutes per side until golden brown. Maintain oil temperature between batches.
Step 11
11. Remove with a slotted spoon and drain on paper towels. Let cool completely.
Step 12
12. Fill a piping bag fitted with a small round tip with the chilled custard. Insert the tip into the side of each cream bomb and pipe in the filling until you feel slight resistance.
You Must Know
- ✓For the lightest texture, ensure your milk is at the correct temperature (110°F) when activating the yeast—too hot will kill it, too cold won't activate it properly.
- ✓When frying, don't overcrowd the pot as this will lower the oil temperature and result in greasy, dense cream bombs.
- ✓For extra flavor, add the seeds from one vanilla bean to the custard instead of (or in addition to) vanilla extract.
Chef's Notes
For the lightest texture, ensure your milk is at the correct temperature (110°F) when activating the yeast—too hot will kill it, too cold won't activate it properly.
When frying, don't overcrowd the pot as this will lower the oil temperature and result in greasy, dense cream bombs.
For extra flavor, add the seeds from one vanilla bean to the custard instead of (or in addition to) vanilla extract.
Serving Suggestions
Serve these cream bombs slightly warm or at room temperature, dusted with powdered sugar. They're perfect alongside espresso or cappuccino for breakfast, or as a sweet ending to an Italian dinner. For special occasions, arrange them on a platter with fresh berries and mint leaves.
Nutritional Info (Per Serving)
285
Calories
6g
Protein
38g
Carbs
12g
Fat
Tags
Lily
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More Desserts Recipes
Italian Cream Bombs
Discover how to make Italian Cream Bombs. A delicious recipe with detailed instructions.
Ingredients (13)
Instructions
- Prepare the dough: In a small bowl, dissolve the yeast in the warm milk with 1 tsp of the sugar. Let stand for 5-10 minutes until foamy.
- In a large mixing bowl or stand mixer, combine flour, remaining sugar, and salt. Add the yeast mixture, softened butter, and eggs. Mix until a soft dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with dough hook for 5-6 minutes. The dough should be slightly sticky but pull away from the sides.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
- While the dough rises, make the custard: Heat milk in a saucepan over medium heat until steaming but not boiling. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale.
- Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until thickened (about 3-5 minutes).
- Remove from heat, stir in vanilla extract, and transfer to a bowl. Cover with plastic wrap directly on the surface to prevent skin formation. Refrigerate until completely cool.
- Once the dough has risen, punch it down and divide into 16 equal pieces (about 2 oz each). Roll each piece into a smooth ball.
- Place the dough balls on a parchment-lined baking sheet, cover loosely, and let rise for another 30 minutes until puffy.
- Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the dough balls in batches of 3-4 for 2-3 minutes per side until golden brown. Maintain oil temperature between batches.
- Remove with a slotted spoon and drain on paper towels. Let cool completely.
- Fill a piping bag fitted with a small round tip with the chilled custard. Insert the tip into the side of each cream bomb and pipe in the filling until you feel slight resistance.
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