Description
Fried dough pockets with a light, crackly crust and a velvety vanilla pastry cream filling. A fusion of Italian patisserie with a perfect balance of crisp texture and smooth interior.
Ingredients
2 cups all-purpose flour
1/2 cup warm water
2 tbsp sugar (for dough)
1 tbsp vegetable oil (for dough)
1 cup heavy cream
1/4 cup sugar (for filling)
1 tsp non-alcoholic vanilla extract
1 tbsp cornstarch
4 cups vegetable oil (for frying)
Instructions
Combine flour and 2 tbsp sugar in a bowl. Gradually add warm water and 1 tbsp vegetable oil to form a firm dough.
Rest dough under a damp cloth for 30 minutes.
Whip heavy cream, 1/4 cup sugar, non-alcoholic vanilla extract, and cornstarch until stiff peaks form.
Roll dough into thin circles and cut into rounds. Fill each with a small amount of cream and seal edges with water.
Fry in hot oil until golden brown on both sides.
Notes
Use non-alcoholic vanilla extract to avoid alcohol.
Ensure dough is firm to prevent oil absorption during frying.
Store leftovers in an airtight container at room temperature for 1-2 days.
- Prep Time: 45
- Cook Time: 15
- Category: Dessert Recipes
- Method: Frying
- Cuisine: Italian Fusion
Nutrition
- Serving Size: 1 cream bomb
- Calories: 125
- Sugar: 6g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 40mg