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5:29
Some delicious bombs with cream for snack
This is a recipe that can have multiple names, such as: Berlinas, cream bombs or creamy donuts. However, the design is always the same, a fluffy and hollow biscuit or bread, filled with pastry cream. Also, it is usually sprinkled with normal or powdered sugar.
These can be perfect for a delicious snack for children or to accompany with a hot coffee in the afternoon. Therefore, below we will explain how to make them easily at home and with ingredients that you usually have at home.
Cream puffs ingredients
for the bread
350 grams of all-purpose wheat flour.
3 egg yolks.
170 milliliters of warm milk.
15 grams of fresh yeast or 5 grams of dry yeast.
5 grams of salt.
50 grams of sugar.
40 grams of butter.
For the pastry cream
3 yolks.
300 milliliters of milk.
50 grams of sugar.
30 grams of cornstarch.
A pinch of salt.
A packet of vanilla sugar.
Powdered sugar to decorate.
Steps for the elaboration of the bombs with cream
Preparation of the dough
Add the 15 grams of fresh yeast to the warm milk, followed by a tablespoon of the 50 grams of sugar. Mix well with a tablespoon and let the mixture rest for 15 minutes.
In a large container or bowl, sift the wheat flour and add the 5 grams of salt. Later, add the sugar and mix with a spoon so that everything is integrated.
Make a well in the center of the flour and pour in the milk-yeast mixture after 15 minutes when the yeast activates.
Add the three egg yolks and with the help of a spoon or palette mix to integrate everything.
When you have a homogeneous dough, cover it for a moment with a clean and dry kitchen cloth and let it rest for at least 20 minutes so that the flour particles are properly hydrated.
After 20 minutes, transfer the dough to a clean, dry, previously floured surface and knead vigorously until it no longer sticks to your fingers.
Add half of the warm butter and knead until incorporated. Then add the second half and knead until you don't notice the greasy dough. Ideally, the butter is well integrated and distributed, not hidden inside the dough.
After 20 minutes of kneading, or when you manage to have an elastic, smooth dough that does not stick to your fingers, it will be ready.
Spread oil in a container and leave the dough there covered with transparent plastic wrap so that the dough rises doubling its size.
Preparation of the cream
Add the egg yolks in a large bowl, followed by the regular sugar and the vanilla sugar. In case you don't have vanilla sugar, you can use regular vanilla essence.
Mix everything with manual metal rods until you manage to integrate everything into a homogeneous mixture.
Add the cornstarch and continue mixing until fully incorporated.
Add the hot milk and continue mixing. Next, pour the mixture into a saucepan and place it on the stove over medium heat.
Let the mixture cook without stopping stirring with the rods until it thickens. It is important that you do not stop stirring repeatedly, because in this way you prevent it from sticking to the bottom of the saucepan.
When you notice that the mixture has thickened and begins to boil, it will be time to remove from heat.
Transfer the cream to a plate and cover it by placing transparent plastic wrap on the skin, that is, touching the cream so that a crust does not form.
Let the cream sit at room temperature until cool.
Preparation of the biscuits
Once the dough has doubled in size, turn it onto a previously floured table and divide it into 8 or 9 equal pieces.
Form a ball with each piece of dough and place them on a tray lined with waxed paper. We recommend flouring each ball before placing them on the tray so they don't stick. You should also leave a space of at least 5 centimeters between each ball.
Flatten each of the balls on the tray with your hand.
Cover the tray with plastic wrap and let them rest until they double in size.
Once the biscuits have doubled in size, fry them in a pan with enough oil over medium heat. Remember to turn them when they are golden on one side, to prevent them from burning.
Once they are cooked, remove them from the pan and place them on a plate lined with absorbent paper. Continue frying until all the buns are gone.
Pass each of the biscuits through powdered sugar or normal white sugar, as you like.
Place the pastry cream in a sleeve.
Prick each of the buns or biscuits and open them a little, making a hole inside. You can make use of a toothpick for this.
With the help of the pastry bag, fill each of the bombs.
Finally, serve the bombs on a plate and enjoy with the drink of your choice.
How should I store the cream puffs?
Cream puffs should preferably be kept in a cool environment or slightly refrigerated to prevent the cream from turning sour. In fact, it is preferable to leave them in a hermetically sealed plastic or glass container to keep in the refrigerator.
Another alternative is to simply leave it in a bread bin, in case you live in a cold environment. However, the pumps are only suitable for consumption for a maximum of 3 days. This is because after this time, the cream turns sour and the biscuit hardens.
As you may have noticed, it is very easy to make the cream puffs. These can be perfect for starting a new business, surprising your family for a snack or just to enjoy a sweet snack.
