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Citrus cream bombs, here is the secret recipe to prepare them like at the bar

You who reveal the secret recipe to get the perfect breakfast like at the bar? Follow the recipe for Citrus Cream Bombs, here’s how they’re actually made.

Who doesn’t like having breakfast at the bar in the morning! Impossible to resist so much sweetness and the good energy to face the day. That’s why we thought we’d give you the secret to making the perfect breakfast at home or at the bar with one of the sweetest and fluffiest desserts around, here comes Citrus Cream Bombs, the secret recipe for make it as good as at the bar.

Citrus Cream Bombs

The dough requires leavening in several stages, very slow but essential to achieve the right softness that makes them wonderfully moist to melt in your mouth. They can be cooked in two different ways: fried or baked, plus they are filled with lots of delicate and delicious custard.

We reveal the secret of better drunk bombs than at the bar

In short, let’s not get lost in chatter, let’s pay close attention to the steps to follow, write down the ingredients and get started right away.

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Cooking time: 30 minutes
Rise time: 12 hours or more
Preparation time: 30 minutes

Ingredients for 12 staples

500g Manitoba flour
50ml sunflower oil
250ml milk
1 pinch of salt
60g of sugar
1 orange with grated zest
1 lemon with grated zest
10ml strained orange juice
10ml strained lemon juice
10g vanilla yeast
Half a teaspoon of baking soda
5 g brewer’s yeast
Sunflower oil to taste for frying
Sugar to taste for garnish

For the cream

500ml milk
75g potato starch
75g sugar
4 eggs
20ml vanilla extract

Preparation of citrus cream bombs

To make these fluffy bombs, first mix the grated orange and lemon zest with the seed oil, cover with cling film and leave to rest. (This step is essential to have a creamy and very fragrant mixture.) Then, whisk the eggs with the sugar until they become frothy, pour them into a large bowl to work by hand or with a planetary mixer. Add the flour, the lukewarm milk in which you have previously melted the brewer’s yeast and start working by adding the egg mixture, then slowly incorporate the flavored oil, the citrus juice and the vanilla yeast and work the dough for 15/20 minutes by operating the planetary or with a whisk, replacing the whisks by those for dough.


After the first phase, cover the container with cling film and let it rise overnight in the refrigerator or at least for 8 hours. Meanwhile, prepare the cream. In a saucepan, heat the milk with the vanilla extract, just bring to a boil. Separate the yolks from the whites and separately in a bowl, whisk the egg yolks with the sugar and potato starch using an electric whisk, mix until a light cream is obtained and frothy. Gradually pour the hot milk into the mixture while continuing to stir and bring it back to the heat, let it thicken. Remove from heat and set aside.

balls of dough
balls of dough

Proceed to cooking

At the end of the indicated time, divide the dough into loaves, place them on a baking sheet covered with parchment paper well spaced out or always on parchment paper previously divided into squares on which each loaf will be placed. Let rise another hour. Then cook by heating a lot of oil in a saucepan. Bring it to a temperature of 170 degrees. In the absence of a cooking thermometer, do the test with the tip of a stick, when the bubbles that form around it have reached the temperature.

frying oil
frying oil

Gently dip the bombs in the oil, lifting them with the squares of baking paper so as not to touch them. Cook a couple at a time and just brown the base turn and cook the opposite side, then drain and strain into a container filled with sugar. To cook in the oven instead, set the oven to ventilated mode at 180 degrees and cook for 15/20 minutes. Once cooked, take them out of the oven and still hot, sprinkle them all over with melted butter, brush them and pass them with sugar. Fill them with cream and put on the table. Enjoy your meal.

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