Description
A beautifully sweet and creamy dessert that combines elegance with indulgence, featuring a crispy caramel coating and a soft, rich filling.
Ingredients
- 4 cups (500g) all-purpose flour
- 3 teaspoons (9g) active dry yeast
- 1/3 cup (75g) sugar
- 2 eggs
- 7 tablespoons (100g) butter, at room temperature
- 3/4 cup (200ml) milk
- 1 tablespoon alcoholic liqueur (optional)
- Pinch of salt
- 2 cups (500ml) milk (for cream)
- 1/2 cup (100g) egg yolks
- 1/5 cup (40g) sugar (for cream)
- 1/3 cup (50g) cornstarch
- 1 tablespoon vanilla extract
- Pinch of salt (for cream)
- 3.5 ounces (100g) white chocolate
- 7 tablespoons (100g) butter, at room temperature (for cream)
- 1 and 3/4 cups (350g) sugar (for caramel topping)
- About 3 and 1/3 tablespoons (100ml) water (for caramel)
Instructions
- Combine all the ingredients for the dough in a stand mixer bowl and knead on low-medium speed for about 12 minutes until smooth and slightly sticky.
- Cover the bowl and let the dough rise for approximately 1 hour or until it doubles in size.
- For the cream, whisk egg yolks, cornstarch, vanilla extract, and sugar in a bowl, then heat milk in a saucepan until warm.
- Pour warm milk into the yolk mixture while whisking. Return to saucepan and cook over medium heat until thickened.
- Remove from heat, add butter and white chocolate, mixing until smooth. Chill in the refrigerator.
- Divide risen dough into 1.5 to 1.75-ounce (45-50g) balls, place on parchment paper, and let rise again for about 1.5 hours.
- Heat oil to 320-340°F and fry dough balls for approximately 3 minutes on each side until golden brown.
- Fill fried balls with chilled cream using a piping bag.
- For caramel topping, heat sugar and water in a pan until sugar dissolves and caramel forms. Dip fried balls into the hot caramel and let cool.
Notes
Measure ingredients carefully and maintain a steady oil temperature while frying for best results.