Berliner Boules (Bomboloni) with Pastry Cream

 

Berliner Boules (Bomboloni) with Pastry Cream
A Decadent European Treat You Can Make at Home
“Oh my, this was so delicious! My family and I enjoyed this so much and will be making it for many more weekends to come.”

If you’ve ever wandered through a bakery in Italy or Germany, the scent of sweet dough and custard might have led you to a pillowy, sugar-dusted treasure: Bomboloni in Italy or Berliner Boules in Germany.

These iconic filled doughnuts are crisp on the outside, soft on the inside, and oozing with creamy, rich pastry cream. They’re a true celebration of indulgence, and the best part? You don’t have to hop on a plane to taste one—you can make them right in your own kitchen.

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What Are Berliner Boules and Bomboloni?

Though they hail from different regions, Berliner Boules and Bomboloni are strikingly similar. Both are round, deep-fried yeast doughnuts, traditionally filled with jam or pastry cream and generously dusted with sugar.

• Berliner Boules: A German favorite, often filled with fruit preserves or vanilla cream and eaten during holidays like Karneval or New Year’s Eve.

• Bomboloni: Found throughout Italy, especially in Tuscany, filled with custard, Nutella, or ricotta cream, and typically eaten fresh with coffee or as an afternoon treat.

This version brings the best of both worlds together: golden, airy doughnuts with a luscious homemade pastry cream center.

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Why You’ll Love This Recipe

✅ Classic European flavor right from your own kitchen
✅ Perfectly light and fluffy doughnut texture
✅ Silky-smooth pastry cream that’s not too sweet
✅ Ideal for brunch, holidays, or special weekends

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Ingredients

For the Dough:

• 2 1/4 tsp (1 packet) active dry yeast

• 1/4 cup warm milk (110°F)

• 2 1/2 cups all-purpose flour

• 1/4 cup granulated sugar

• 1/2 tsp salt

• 2 large eggs

• 1/4 cup unsalted butter, softened

• 1/4 cup warm water

• Vegetable oil for frying

• Granulated sugar for rolling

For the Pastry Cream Filling:

• 2 cups whole milk

• 1/2 cup granulated sugar

• 1/4 cup cornstarch

• 4 egg yolks

• 2 tsp vanilla extract

• 2 tbsp unsalted butter

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Instructions

1. Make the Dough

• In a small bowl, activate the yeast in warm milk. Let sit until frothy (about 5–10 minutes).

• In a large bowl, mix flour, sugar, and salt. Add yeast mixture, eggs, butter, and warm water.

• Knead the dough for 8–10 minutes (by hand or mixer) until smooth and elastic.

• Cover and let rise in a warm place for 1–2 hours, or until doubled in size.

2. Make the Pastry Cream

• In a saucepan, heat the milk until steaming (not boiling).

• In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly pour in the hot milk, whisking constantly.

• Return the mixture to the pan and cook over medium heat, whisking, until thickened.

• Remove from heat, stir in vanilla and butter. Cover with plastic wrap directly on the surface and chill until cold.

3. Shape and Fry

• Punch down the dough, roll it out to 1/2 inch thick, and cut into circles using a biscuit cutter.

• Place circles on a parchment-lined tray, cover, and let rise for 30–45 minutes.

• Heat oil to 350°F (175°C). Fry doughnuts in batches, 1–2 minutes per side, until golden brown.

• Drain on paper towels, then roll in granulated sugar while still warm.

4. Fill and Serve

• Fill a piping bag with the chilled pastry cream. Poke a hole in each doughnut and pipe in the cream.

• Serve immediately, or store in the fridge and bring to room temperature before eating.

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Tips for the Best Boules/Bomboloni

• Don’t over-fry. Too long in the oil = dry doughnuts. Stick to golden brown.

• Cool before filling. Let them cool completely before piping in pastry cream to avoid melting.

• Make ahead. You can prepare the dough and pastry cream the night before and fry fresh in the morning.

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Final Thoughts

These Berliner Boules (Bomboloni) with pastry cream are more than just a treat—they’re an experience. Soft, warm, and filled with luscious vanilla custard, they’re perfect for lazy weekend mornings, holiday brunches, or impressing your guests at your next gathering.

Once you taste one, you’ll understand the rave reviews.
“Oh my, this was so delicious!” is just the beginning.