Italian Cream Bombs
Ingredients
For the Dough
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter, melted
2/3 cup milk
1 egg
Oil, for frying
For the Cream Filling
2 cups whole milk
1/2 cup sugar
3 egg yolks
3 tablespoons cornstarch
1 teaspoon vanilla extract
2 tablespoons butter
For Topping
Powdered sugar
Instructions
Make the Cream Filling
In a saucepan, whisk together sugar, egg yolks, cornstarch, and milk.
Cook over medium heat, stirring constantly, until thick and creamy.
Remove from heat and stir in vanilla and butter.
Cover with plastic wrap touching the surface and chill completely.
Make the Dough
In a bowl, mix flour, sugar, baking powder, and salt.
Add melted butter, milk, and egg. Mix until a soft dough forms.
Roll dough out lightly and cut into small circles.
Heat oil to 350°F (175°C).
Fry dough pieces until golden brown and puffed, about 2–3 minutes per side.
Drain on paper towels and cool slightly.
Fill the Cream Bombs
Transfer chilled cream to a piping bag.
Poke a small hole into each pastry and pipe generously with cream filling.
Dust heavily with powdered sugar before serving.