Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Italian Cream Bombs | Crispy Fried Pastry with Sweet Cream Filling

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sink your teeth into golden-fried perfection! Our Cream Bombs recipe uses the classic choux pastry method for an airy crunch, balanced by chilled, rich Crema Pasticcera filling.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup Water
  • 1/2 cup Unsalted Butter
  • 1 cup All-Purpose Flour
  • 3 large Eggs
  • 4 cups Vegetable Oil (for frying)
  • 1 1/2 cups Whole Milk (for the cream filling)
  • 4 large Egg Yolks (for the cream filling)
  • 1/2 cup Granulated Sugar

Instructions

  1. Step 1: Prepare the Pastry Dough (Pâte à Choux). In a saucepan, combine water, butter, and a pinch of salt; bring to a rolling boil. Remove from heat immediately, rapidly dump in the flour, and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away cleanly from the sides of the pan.
  2. Step 2: Finish the Dough and Prepare the Cream. Let the dough cool for five minutes. Transfer to a mixing bowl and beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, resulting in a smooth, glossy batter. Separately, prepare the filling: whisk egg yolks and sugar until pale, then blend in 1/4 cup flour or cornstarch. Temper the mixture with hot milk and cook over medium heat until thickened into a stiff pastry cream (Crema Pasticcera). Chill the cream completely.
  3. Step 3: Fry the Cream Bombs. Heat the vegetable oil in a deep pot to 350°F (175°C). Use two small spoons to scoop and drop rounded teaspoons of dough into the hot oil, ensuring not to overcrowd the pot. Fry for 4–6 minutes, turning occasionally, until the pastry puffs are deeply golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  4. Step 4: Fill the Pastries. Once the fried pastries are completely cool, transfer the chilled pastry cream to a piping bag fitted with a small, narrow tip. Carefully pierce the side or bottom of each pastry puff and pipe the sweet cream filling into the center until the pastry feels heavy and full.
  5. Step 5: Chill and Serve. Arrange the filled cream bombs on a platter. Dust generously with powdered sugar just before serving. For best texture, serve within a few hours of filling.

Notes

  • For maximum crispness, store the fried shells (unfilled) airtight at room temperature and keep the pastry cream refrigerated; fill them no more than two hours before you plan to serve.
  • If the unfilled shells become slightly soft overnight, you can re-crisp them in a 350°F oven for 5–8 minutes before cooling completely and filling.
  • Chef's Tip: When preparing the Pâte à Choux, ensure you cook the flour mixture long enough in the saucepan—it should form a distinct skin on the bottom of the pan before the eggs are incorporated.
  • For an elegant finish, serve these chilled cream bombs dusted with a mix of powdered sugar and finely grated orange zest.
  • Author: alanya
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 pastry (90g)
  • Calories: 410
  • Sodium: 190mg
  • Fat: 28g
  • Saturated Fat: 11g
  • Trans Fat: 0.5g
  • Protein: 24g

Find it online: https://yummyplatess.com/italian-cream-bombs-crispy-fried-pastry-with-sweet-cream-filling/