Description
Crispy Golden Italian Cream Bombs filled with velvety custard offer a delightful indulgence, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup unsalted butter (1 stick), cubed
- 1/2 cup water
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups whole milk (for custard filling)
- 1/2 cup granulated sugar (for custard filling)
- 1/4 cup cornstarch (for custard filling)
- 1/4 teaspoon salt (for custard filling)
- 4 large egg yolks (for custard filling)
- 2 tablespoons unsalted butter (for custard filling)
- 1 teaspoon vanilla extract (for custard filling)
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
Instructions
- In a medium saucepan, combine the water and butter. Heat over medium until the butter melts.
- Stir in the flour, sugar, salt, and baking powder until the mixture forms a ball. Remove from heat and let cool for 5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
- Heat vegetable oil in a deep pot or fryer to 350°F.
- Using a spoon or a piping bag, drop tablespoon-sized amounts of the dough into the hot oil. Fry until golden brown, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
- For the custard filling, in a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil. Remove from heat.
- In a bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them.
- Pour the yolk mixture back into the saucepan and cook for an additional 2 minutes. Remove from heat and stir in the butter and vanilla extract. Let cool completely.
- Once the cream puffs are cool, use a small knife to make a hole in the bottom of each. Fill a piping bag with the custard and pipe it into each cream puff until filled.
- Dust with powdered sugar before serving.
Notes
- For a lighter version, consider baking the cream puffs at 400°F for 20-25 minutes instead of frying.
- You can also add a splash of almond extract to the custard for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cream puff
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Crispy Golden Italian Cream Bombs, Velvety Custard Filling, Italian Dessert