1. Make the pastry cream (do this first so it cools)
Whisk egg yolks, half the sugar, and cornstarch until smooth.
Heat milk with remaining sugar until it just begins to steam (do not boil).
Temper: pour ~⅓ hot milk into yolks slowly, whisking constantly, then return mixture to the pan.
Cook over medium heat, whisking constantly, until it thickens and bubbles (about 1–2 minutes). Cook 30–60s more while stirring.
Remove from heat, stir in butter and vanilla.
Transfer to a bowl, cover surface with plastic wrap to avoid skin, cool to room temp, then chill in fridge. (Chill makes piping easy.)
2. Make the dough
In a bowl combine flour, sugar, yeast, salt (keep yeast and salt separate while mixing).
Mix warm milk, eggs, and vanilla. Add to the dry ingredients and mix until a rough dough forms. Add softened butter and knead (by stand mixer ~6–8 min or by hand ~10–12 min) until smooth and elastic. Dough should be slightly tacky but not sticky.
Place in a greased bowl, cover, and let rise until doubled (about 60–90 minutes at warm room temp).
3. Shape & proof
Punch dough down, roll into a log and divide into 18–24 equal pieces (approx 40–50 g each).
Shape into smooth balls and place on a baking tray lined with parchment, leaving space. Cover with a kitchen towel or plastic wrap and let rest/proof about 30–45 minutes until puffy.
4. Fry
Heat oil in a deep pan or fryer to 175°C (350°F). Use a thermometer — consistent temp is key.
Fry bombs in batches (do not crowd) ~2–3 minutes per side, turning once, until deep golden. Total ~4–6 minutes depending on size.
Drain on paper towels; let cool until warm (not piping hot).
5. Fill
Transfer chilled pastry cream to a piping bag fitted with a narrow tip (or use a filling syringe).
Insert tip into the side of each bomb and pipe about 2–3 tbsp filling until it feels full. (You can also make a hole on top.)
Dust with powdered sugar or dip half in melted chocolate.
Quick whipped-cream version (lighter, for immediate serving)
Whip 300 ml (1¼ cups) heavy cream with 2–3 tbsp powdered sugar and 1 tsp vanilla until soft peaks. Pipe into warm bombs and serve immediately (whipped cream is less stable for long storage).
Tips & Variations
Safety: Always monitor oil temp. If too hot, the outside burns before the inside cooks. If too low, they absorb oil.
Flavor ideas: Rum or brandy in the pastry cream; chocolate custard; Nutella filling; lemon curd.
Make-ahead: Pastry cream can be made 2 days ahead. Dough can be refrigerated after shaping (overnight) and fried next day — bring to room temp and proof before frying.
Crispier shells: Drain on a rack so they don’t steam and soften.
Serving: Best the same day; filled bombs soften over time. Reheat unf illed bombs briefly in a 160°C/320°F oven to refresh before filling.
Want a printable version, a recipe scaled for a crowd, or a fried-cream bomb with a Hungarian twist (e.g., chestnut or walnut cream filling)? Which flavor should I send next? 😋
