Steps for Cream-Filled Sbrodoloni

• To make these wonderful cream-filled sbrodoloni, start by preparing the choux pastry. I’ll tell you in advance that in this case I used a food processor for the dough, but below I’ll give you the classic stand mixer recipe. In a saucepan, pour the water, butter, salt, and sugar and bring to a simmer. As soon as it boils, pour in the flour all at once and stir quickly, cooking the roux until a white film starts to form at the bottom of the pan. This will take a few minutes. Transfer the dough to the stand mixer bowl, use a paddle attachment, and let the dough cool, stirring occasionally at speed 2-3. When the mixture reaches a temperature of 122°F, incorporate the eggs one at a time. Don’t add another egg until the previous one is fully absorbed. The choux pastry is ready when it’s smooth and elastic, and placing a spatula or wooden spoon in the dough will stand upright, forming a kind of triangle or ribbon. If you’re not using a stand mixer, you can do this last step by hand, incorporating the eggs by stirring with a wooden spoon or electric whisks until the dough is thick and creamy. Now place the resulting mixture into a piping bag with a 0.8-inch star tip. Pipe the mixture onto a micro-perforated mat or a simple baking sheet lined with parchment paper, making strips about 4 inches long. Sprinkle the surface with sugar granules and bake in a preheated static or convection oven at 375°F for 30-35 minutes or until golden brown. Obviously, every oven is different, so pay close attention to the baking because if the choux pastry doesn’t dry perfectly inside, it may collapse when removed from the oven. If desired, you can bake with the door slightly open using a wooden spoon, or when they are cooked, let them dry in the oven. Use whatever method suits you best.

  

• Turn off the oven, remove them and let them cool.

  

• To make the diplomat cream, start first with the pastry cream preparation. Pour the milk into a saucepan and place it on the stove to heat. Meanwhile, in a bowl, use a hand whisk to beat the egg yolks with the sugar and vanilla extract. Then add the cornstarch, salt, and blend well. Pour the egg mixture into the milk and bring to a boil, stirring continuously with the whisk to avoid lumps and allow it to thicken completely. Remove from the heat, cover with cling film touching the surface, and let it cool at room temperature for a few hours. When the cream is cold, separately whip the fresh cream to stiff peaks in a bowl. Add it to the pastry cream in two batches, using a spatula. Stir gently to avoid deflating the mixture until smooth and well combined. Insert the diplomat cream into a piping bag or pastry syringe and fill the sbrodoloni. You can fill them from the bottom or the side.

  

• Once the sbrodoloni are filled, enjoy them with a sprinkle of powdered sugar.

  

• I hope you like my latest recipe; see you next time, friends.