Delicious Italian Cream Bombs Recipe – Easy Authentic Italian Dessert Idea
This delicious Italian cream bombs recipe is fluffy, creamy, and irresistible, made with soft pastry filled with rich cream and topped with powdered sugar. Perfect for holidays, family gatherings, or a sweet Italian-inspired treat.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Saucepan for custard
- Baking sheet or frying pan
- Piping bag with nozzle
- Fine mesh sieve (for powdered sugar)
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 packet (7g) active dry yeast
- ¾ cup warm milk
- 2 tbsp butter (softened)
- 2 eggs
- Pinch of salt
- Oil (for frying, if not baking)
- 2 cups pastry cream, whipped cream, or mascarpone filling
- 1 tsp vanilla extract or citrus zest
- Powdered sugar (for dusting)
Instructions
- Prepare Dough: Mix flour, sugar, yeast, warm milk, butter, eggs, and salt. Knead until smooth. Let rise for 1 hour.
- Cook Pastry: Shape dough into small balls. Bake at 375°F (190°C) for 15–20 minutes until golden, or fry until puffed and crisp. Cool slightly.
- Make Cream Filling: Prepare custard, whipped cream, or mascarpone mixture. Flavor with vanilla or citrus zest. Chill before piping.
- Fill Pastries: Use a piping bag to inject cream into each pastry shell.
- Finish: Dust with powdered sugar or drizzle with chocolate. Serve fresh.
Notes
- Chill cream before piping for stability.
- Frying yields richer flavor; baking offers a lighter option.
- Avoid overfilling to keep shells intact.
- Flavor variations: chocolate, pistachio, citrus, or liqueur-infused creams.
- Best enjoyed fresh, but shells can be made ahead and filled later.