Cream bombs with EVO Oil

Ingredients:

  • For the vanilla custard:

  • Milk g 400
  • Fresh cream g 350
  • Sugar g 100
  • Egg yolks g 200
  • Cornstarch g 45
  • Vanilla to taste

  • For the bombs:

  • W300 flour Kg 1
  • Boiled and mashed potatoes g 400
  • Brewer’s yeast g 20
  • Water g 200
  • Sugar g 55
  • Eggs g 250
  • Honey g 10
  • Extra virgin olive oil g 150
  • Vanilla to taste
  • Salt g 18

  • For frying and garnishing:

  • Extra virgin olive oil to taste
  • Currants to taste
Procedure:

Heat the milk and cream with the vanilla. Mix the egg yolks with sugar and cornstarch, add the hot liquids, and cook until a thick cream forms; let cool.

Dissolve the yeast in the water and knead with the flour, potatoes, sugar, honey, vanilla, and eggs. Add the extra virgin olive oil and salt, then knead until the dough is smooth. Let rise, divide into 25-g pieces, and shape into balls.

Let rise again, fry in hot extra virgin olive oil until golden brown, then fill with the custard and garnish with currants.

Oil and Flavor: Perfect Pairings for Your Recipes

To create a pleasant aromatic contrast, we recommend a Tuscia PDO extra virgin olive oil, elegant and fruity, with delicate hints of almond that complement the sweetness of the cream.