Bombas De Crema (Cream Puffs) Recipe
- 2 x Egg yolks
- 2 Tbsp. Sugar
- 1/4 tsp Freshly-grnd black pepper
- 1/4 tsp Cinnamon
- 1/2 c. Fresh orange juice
- 1/2 c. Extra-virgin extra virgin olive oil Zest of 1 orange
- 2 1/2 c. Flour
- 3 c. Lowfat milk
- 4 x Egg yolks
- 1/4 c. Cornstarch
- 1/2 c. Sugar Zest of 1 lemon grated
- 4 c. Oil for deep frying Powdered sugar to garnish
- In a mixing bowl, stir together 2 yolks, 2 Tbsp.
- sugar, pepper, cinnamon, orange juice and oil till well blended.
- Add in zest and then slowly add in flour to create a smooth dough.
- Cover and rest 1 hour.
- Place lowfat milk in a saucepan, bring to a boil and remove from heat.
- Combine cornstarch and 1/2 c. sugar.
- Place 4 egg yolks on top of double boiler, add in cornstarch mix and whisk till it turns light yellow.
- Add in lowfat milk and lemon zest and cook, stirring constantly till the mix thickens to the consistency of custard, about 7 to 10 min.
- Remove and allow to cold.
- Heat oil to 375 degrees.
- Roll dough into a sheet 1/4-inch thick and cut into 5-inch by 1-inch rectangles.
- Fry till golden on both sides.
- Remove and drain on paper towels.
- Cut in half horizontally and spoon cold pastry cream on bottom half.
- Cover with top half, dust with powdered sugar and serve.
- This recipe yields 20 bombas.
egg yolks, sugar, freshlygrnd black pepper, cinnamon, orange juice, extravirgin extra virgin olive oil, flour, milk, egg yolks, cornstarch, sugar, sugar
Taken from cookeatshare.com/recipes/bombas-de-crema-cream-puffs-88908 (may not work)