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BOMB
🇧🇷Brazil
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(Português)
00 min(s)
00 servings
Gabriela Barbosa
@gabrielabsantos- Ingredients
- Recipe
- water500 ml
- butter100 g
- sugar2 tablespoon
- salt1 teaspoon
- wheat flour400 g
- eggs6 unit(s)
- FILLING:00 to taste
- Corn Starch Maisena2 tablespoon
- milk400 ml
- condensed milk1 can(s)
- sugar2 tablespoon
- pinch of salt1 to taste
- yolk2 unit(s)
- vanilla essence1 tablespoon
- COVERAGE;00 to taste
- Corn Starch Maisena2 teaspoon
- milk100 ml
- sugar30 g
- pinch of salt1 to taste
- chocolate powder30 g
- butter100 g
- corn glucose1 tablespoon
- In a heavy-bottomed pan over low heat, heat the water with the butter, sugar and salt until it boils.
- Add the sifted wheat flour all at once, stirring until it releases from the bottom of the pan.
- Remove from heat and beat with a spoon until lukewarm.
- Add the eggs, one by one, mixing with each addition until you get a smooth and dense cream that comes out easily in a smooth pastry nozzle, if you don't need all six eggs, don't use it.
- Place in a pastry bag with a flat tip.
- On a baking sheet lined with lightly greased parchment paper, shape 10 cm long bombs and bake in a preheated oven at 180° for about 20 minutes or until lightly golden, let cool.
- In another heavy-bottomed pan and over low heat, dissolve the cornstarch in the milk, add the condensed milk, sugar, salt, the yolks and bring to a low heat, stirring constantly.
- Remove from the heat, mix in the vanilla essence and let it cool, covered with cling film, very close to the cream so as not to form a film.
- Combine the topping ingredients in a heavy-bottomed saucepan over low heat, stirring for about 10 minutes or until consistent.
- Cut the dough in half, lengthwise, spread the filling, cover with the topping and serve at room temperature or chilled.
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