Description
Italian Cream Bombs are delightful, bite-sized treats filled with rich Italian pastry cream. These little wonders are perfect for any occasion, offering an explosion of flavor in every bite.
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Instant Dry Yeast
- Milk
- Eggs
- Unsalted Butter
- Salt
- Neutral Frying Oil
- Egg Yolks
- Granulated Sugar
- Whole Milk
- Cornstarch
- Vanilla Bean Paste or Extract
Instructions
- Warm the Milk: In a small saucepan, gently warm the milk until it's lukewarm (about 105-115°F or 40-46°C). It should be warm to the touch but not hot.
- Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, sugar, and instant dry yeast (if using active dry yeast, activate it first in the warm milk). Give it a quick whisk.
- Add Wet Ingredients: Pour the warm milk into the dry ingredients, then add the eggs and salt. Mix on low speed until a shaggy dough forms, about 2 minutes.
- Knead and Add Butter: Increase the speed to medium-low and continue to knead for about 5 minutes. The dough will start to come together. Now, add the softened butter, one tablespoon at a time, allowing each addition to be fully incorporated before adding the next. This will take another 5-7 minutes.
- Achieve Smoothness: Continue kneading on medium speed for an additional 8-10 minutes, or until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl. It should be slightly sticky but manageable.
- First Proof: Lightly oil a large bowl. Transfer the dough to the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size.
- Shape the Bombs: Gently punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough to about 1/2-inch thickness. Using a 2.5 to 3-inch round cutter (or the rim of a glass), cut out your bomb shapes. Gather and re-roll scraps once, if desired.
- Second Proof: Arrange the cut dough rounds on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel. Let them rise for another 30-45 minutes, or until noticeably puffy.
- Whisk Yolks and Sugar: In a medium heatproof bowl, whisk together the egg yolks and granulated sugar until pale and creamy. Whisk in the cornstarch until no lumps remain.
- Heat Milk and Flavor: In a medium saucepan, combine the whole milk and vanilla bean paste (or extract). Heat over medium heat until the milk just begins to simmer around the edges. Do not boil.
- Temper the Yolks: Slowly, and while whisking constantly, pour about half of the hot milk mixture into the egg yolk mixture. This crucial step is called tempering and prevents the eggs from scrambling.
- Return to Pan: Pour the tempered egg mixture back into the saucepan with the remaining milk.
- Thicken the Cream: Return the saucepan to medium-low heat and cook, whisking continuously, until the cream thickens significantly and boils gently for 1 minute. It should coat the back of a spoon.
- Strain and Chill: Remove from heat, stir in any remaining vanilla extract if not added earlier. For the silkiest cream, pass it through a fine-mesh sieve into a clean bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 3-4 hours, or preferably overnight, until completely cold and firm.
- Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, pour in enough neutral frying oil to come about 3-4 inches up the sides. Heat the oil over medium heat until it reaches 350°F (175°C). A thermometer is essential here!
- Fry in Batches: Carefully lower 3-4 proofed dough rounds into the hot oil (don't overcrowd the pan!). Fry for 2-3 minutes per side, or until deeply golden brown and puffed.
- Drain: Using a slotted spoon or spider, transfer the fried bombs to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Let them cool slightly before filling.
- Prepare for Filling: Once the fried bombs have cooled enough to handle (but are still slightly warm is fine), prepare your pastry cream. Give the chilled cream a good whisk to loosen it up and make it smooth. Transfer the cream to a piping bag fitted with a long, plain nozzle.
- Fill the Bombs: Insert the nozzle into the side of each bomb, wiggling it gently to create a cavity. Squeeze the piping bag until the bomb feels noticeably heavier and slightly puffed, indicating it's full of cream.
- Dust and Serve: Arrange the filled Italian Cream Bombs on a serving platter. Dust generously with powdered sugar just before serving.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 bomb
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Don't rush the proofing for the best flavor and texture. Ensure the oil temperature is correct for frying, and avoid overcrowding the pan. Chill the pastry cream thoroughly for easier filling.