Go Back
A delicious plate of Italian Cream Bombs: A Decadent Delight You Need to Try

Italian Cream Bombs: A Decadent Delight You Need to Try

Indulge in these delightful Italian Cream Bombs filled with a rich cream filling and encased in a light pastry shell.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 bombs
Course: Dessert
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 240 ml heavy cream Rich and decadent, this will be the base of your filling.
  • 120 g mascarpone cheese Adds a creamy texture and a hint of tanginess.
  • 30 g powdered sugar Sweetens the filling without being overpowering.
  • 5 ml vanilla extract For a fragrant, aromatic touch.
  • 240 ml water Essential for creating the dough.
  • 113 g unsalted butter Adds richness to the pastry.
  • 120 g all-purpose flour The foundation of your pastry.
  • 4 large eggs Provides structure and helps the pastry rise.
  • 1 pinch salt Enhances the flavors.
  • 50 g chocolate ganache For drizzling or dipping.
  • 30 g chopped nuts Such as pistachios or almonds for crunch.
  • 100 g fresh berries To add a fresh, fruity contrast.

Equipment

  • Electric mixer
  • Saucepan
  • Piping Bag
  • Baking Sheet

Method
 

  1. In a mixing bowl, combine heavy cream, mascarpone cheese, powdered sugar, and vanilla extract.
  2. Whip the mixture using an electric mixer on medium speed until soft peaks form, about 3-5 minutes.
  3. Once whipped, cover and refrigerate while you prepare the pastry shells.
  4. In a saucepan, bring water, unsalted butter, and a pinch of salt to a boil over medium heat.
  5. Once boiling, remove from heat and stir in all-purpose flour until a dough forms.
  6. Return the saucepan to low heat and cook for an additional 2-3 minutes, stirring constantly.
  7. Transfer the dough to a mixing bowl and let it cool for about 5 minutes.
  8. Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
  9. Preheat your oven to 400°F (200°C).
  10. Line a baking sheet with parchment paper.
  11. Using a piping bag, pipe the dough into small mounds (about the size of a golf ball) on the prepared baking sheet.
  12. Bake for 20-25 minutes or until golden brown and puffed up.
  13. Remove from the oven and let cool completely on a wire rack.
  14. Once the pastry shells are cool, use a sharp knife to cut a small slit in the side of each shell.
  15. Fill a piping bag with the cream filling and carefully pipe it into each pastry shell until filled.
  16. Drizzle with chocolate ganache and sprinkle with chopped nuts if desired.

Notes

Feel free to customize with your favorite toppings like fruits or nuts for added texture and flavor.