Sunday Cooking With Crys: Bombe

Those of you who follow my Sunday recipe posts might have noticed that my “one complicated/fun recipe a week” scheme is involving a lot of desserts lately. This week, I was convinced that I was going to make something savory… but then I came across this video on facebook.

Those are bombe, which literally means bombs in Italian. I’m going to have to make bombe.

Bombe are the Italian spin on the American creme-filled doughnuts, or the German krapfen. However, as you can see from the video, the most common fillings for bombe are either custard or nutella.

For those of you who do not speak Italian, the translated recipe is below the fold, as well as my recipe for custard, which was not included in the video.


The ingredients are:

650gr of strong bread flour

1 cube of fresh yeast

70gr of sugar

1 packet of powdered vanilla

4 eggs

100gr of butter

7gr of salt

100ml of water

zest of one lemon

sunflower oil, for frying

-dissolve the yeast in half of the water

-mix the sugar and flour and form a volcano

-add the rest of the ingredients to the middle, then gently incorporate them completely

-let it rise for 2 hours

-roll out the dough, cut out discs and leave them to rise for another hour

-fry until golden brown on both sides, pat dry and roll in sugar

-fill them up with either nutella or custard.

The result?

Holy crap, it actually worked. I got perfect bombe on my first try. I was astonished. I only made two small errors which I would avoid next time:

  1. Whatever you do, don’t use a slightly old lemon for your zest. It is very sour, and too lemony. Luckily the adding of the custard mitigated this, but when I bit into an empty bomba to check if it was cooked through, I teared up a bit.
  2. It turns out that the second rising causes the bombe to grow in height, but not much in width. Because I expected both I made them a bit small. They were still fine, but this recipe wound up making about 30 bombe, so I would either halve the recipe or make them bigger next time.

As for the custard, you need:

4 egg yolks, and please get a good quality egg for this

100gr of sugar

30 gr flour

30 gr cornstarch

500ml whole milk

1 teaspoon of vanilla


Bring the milk and vanilla to the boil, then take it off the heat.

Whisk the yolks and the sugar together until they get nice and creamy, then whisk in the flour.

Slowly drizzle the milk over the yolk mixture, whisking the whole time, until everything is blended nicely

Put the custard back on the stove, stirring constantly, for another 4-5 minutes until the custard thickens up.

Let it cool completely, then refrigerate for at least 1 hour (it will get even more stiff) so that you can then pipe it into your bombe.

As much as I adore nutella, I love the custard-filled bombe even more. This recipe was a win, thank you facebook!


Leave a Reply

Your email address will not be published. Required fields are marked *