Description
Experience Italian Cream Bombs: golden, crispy fried choux pastry shells bursting with sweet ricotta cream. Simple ingredients, unforgettable texture. Full instructions and nutrition facts provided.
Ingredients
- All-purpose flour: 1 cup
- Water: 1 cup
- Unsalted butter: 1/2 cup (1 stick)
- Large eggs: 4
- Whole milk ricotta cheese: 1 cup
- Mascarpone cheese: 8 ounces
- Powdered sugar: 1/2 cup, plus more for dusting
- Vegetable oil: 4-6 cups (for frying)
Instructions
- Step 1: Prepare the Pastry Dough. In a medium saucepan, combine water, butter, and a pinch of salt. Bring to a rolling boil over medium-high heat. Remove from heat, immediately add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Let cool for 5 minutes.
- Step 2: Incorporate Eggs & Heat Oil. Transfer the slightly cooled dough to a stand mixer (or use a hand mixer). Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, until the dough is smooth and glossy. In a deep pot or Dutch oven, heat vegetable oil to 350-375°F (175-190°C) over medium heat.
- Step 3: Fry the Pastry Bombs. Carefully drop tablespoon-sized portions of dough into the hot oil (do not overcrowd the pot). Fry for 4-6 minutes, turning occasionally, until golden brown, puffed, and cooked through. Using a slotted spoon, transfer the fried pastry shells to a paper towel-lined plate to drain excess oil. Let cool completely.
- Step 4: Prepare the Sweet Cream Filling. While the pastry shells cool, combine the whole milk ricotta cheese, mascarpone cheese, 1/2 cup powdered sugar, and 1 teaspoon vanilla bean paste (optional) in a medium bowl. Mix with a spoon or spatula until smooth and well combined.
- Step 5: Fill and Serve. Once the fried pastry shells are completely cool, make a small incision or hole in the side or bottom of each with a paring knife. Transfer the sweet cream filling to a piping bag fitted with a plain or star tip. Pipe the cream generously into each pastry shell until it feels adequately filled. Dust generously with additional powdered sugar before serving.
Notes
- For best crispness, store unfilled pastry shells in an airtight container at room temperature for up to 2 days; refrigerate the cream filling separately and pipe just before serving.
- Reheating filled cream bombs is not recommended as it compromises the crispy texture and cream's integrity; instead, enjoy them fresh or at cool room temperature.
- Elevate your Italian Cream Bombs by serving them with a side of fresh berries or a drizzle of chocolate sauce for an extra touch of indulgence.
- Achieving the perfect crispy texture relies heavily on maintaining your oil temperature between 350-375°F; use a thermometer and adjust heat as needed to prevent greasy or undercooked bombs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: one pastry
- Calories: 380
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 12g
- Trans Fat: 1.5g
- Protein: 30g