Bombas de crema (cream puffs)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| For pastry- | ||
| 2 | Egg yolks | |
| 2 | tablespoons | Sugar |
| ¼ | teaspoon | Black pepper |
| ¼ | teaspoon | Cinnamon |
| ½ | cup | Fresh orange juice |
| ½ | cup | Extra virgin olive oil |
| Zest of 1 orange | ||
| 10½ | cup | Flour |
| For crema: | ||
| 3 | cups | Milk |
| 4 | Egg yolks | |
| ¼ | cup | Cornstarch |
| ½ | cup | Sugar |
| Zest of 1 lemon, grated | ||
| 4 | cups | Oil for deep frying |
| Powdered sugar to garnish | ||
Directions
In a mixing bowl, stir together 2 yolks, 2 tablespoons sugar, pepper, cinnamon, orange juice and oil until well blended. Add zest and then slowly add flour to form a smooth dough. Cover and rest 1 hour.
Place milk in a saucepan, bring to a boil and remove from heat.
Combine cornstarch and ½ cup sugar. Place 4 egg yolks on top of double boiler, add cornstarch mixture and whisk until it turns light yellow. Add milk and lemon zest and cook, stirring constantly until the mixture thickens to the consistency of custard, about 7 to 10 minutes. Remove and allow to cool.
Heat oil to 375 degrees F.
Roll dough into a sheet 1/4inch thick and cut into 5inch by 1inch rectangles. Fry until golden brown on both sides. Remove and drain on paper towels. Cut in half horizontally and spoon cool pastry cream on bottom half. Cover with top half, dust with powdered sugar and serve.
Yield: 20 bombas
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