Bombas de crema (cream puffs)

Yield: 4 servings

Measure 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

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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