Berliner Boules (Bomboloni) with Pastry Cream

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3. Fry the Bomboloni

  1. Heat oil in a deep pot to 170–175°C (340–350°F).
  2. Fry 2–3 doughnuts at a time for 2–3 minutes per side, until golden brown.
  3. Remove and drain on paper towels.
  4. While still warm, roll in granulated sugar.

4. Make the Pastry Cream

  1. In a saucepan, heat milk with vanilla until steaming (do not boil).
  2. In a bowl, whisk egg yolks, sugar, and cornstarch until pale and thick.
  3. Slowly pour the hot milk into the egg mixture while whisking constantly.
  4. Return mixture to saucepan and cook over medium heat, whisking, until thickened.
  5. Remove from heat, add butter, stir until smooth.
  6. Cover with plastic wrap (touching the surface to prevent skin) and chill completely.

5. Fill the Doughnuts

  1. Transfer cooled pastry cream to a piping bag fitted with a round nozzle.
  2. Poke a small hole in each boule with a skewer or knife.
  3. Pipe pastry cream generously into the center.
  4. Serve immediately and enjoy!

Tips for Success

  • Overnight proof option: Let the dough rise in the fridge overnight for deeper flavor.
  • Oil temperature is key: Too hot and the outside burns; too cool and the doughnuts absorb oil.
  • Flavor variations: Swap pastry cream for chocolate custard, jam, or Nutella.
  • Baked version: If you prefer, bake at 180°C (350°F) for 12–15 minutes, then fill and coat with sugar.

Final Thoughts

Berliner Boules (Bomboloni) with pastry cream are the perfect balance of fluffy dough and creamy filling. Though they require patience — with kneading, proofing, and frying — the result is a bakery-quality treat that melts in your mouth.

Would you like me to also write a shorter, easy-to-follow version of this recipe for quick cooking notes?

 

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