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Bombas De Crema (Cream Puffs) Recipe



In a mixing bowl, stir together 2 yolks, 2 Tbsp.
sugar, pepper, cinnamon, orange juice and oil till well blended.
Add in zest and then slowly add in flour to create a smooth dough.
Cover and rest 1 hour.
Place lowfat milk in a saucepan, bring to a boil and remove from heat.
Combine cornstarch and 1/2 c.
Place 4 egg yolks on top of double boiler, add in cornstarch mix and whisk till it turns light yellow.
Add in lowfat milk and lemon zest and cook, stirring constantly till the mix thickens to the consistency of custard, about 7 to 10 min.
Remove and allow to cold.
Heat oil to 375 degrees.
Roll dough into a sheet 1/4-inch thick and cut into 5-inch by 1-inch rectangles.
Fry till golden on both sides.
Remove and drain on paper towels.
Cut in half horizontally and spoon cold pastry cream on bottom half.
Cover with top half, dust with powdered sugar and serve.
This recipe yields 20 bombas.