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A platter of homemade Italian Cream Bombs, golden brown and dusted with powdered sugar.

Italian Cream Bombs (Bignè alla Crema)

Italian Cream Bombs, or 'Bignè alla Crema,' are a lesson in beautiful contrasts—a crisp, impossibly light choux pastry shell giving way to a flood of luscious, sweet cream. This elegant dessert is surprisingly straightforward to make and offers a stunning, bakery-level result perfect for any occasion.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course: Dessert, Snack
Cuisine: Italian
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • For the Choux Pastry:
  • 1 cup water
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 4 large eggs, at room temperature
  • For the Cream Filling:
  • 1 teaspoon pure vanilla extract
  • For Garnish:
  • Powdered sugar, for dusting

Equipment

  • Baking sheets
  • Parchment paper
  • Medium saucepan
  • Wooden spoon
  • Stand mixer with paddle and whisk attachments (or a large bowl and hand mixer)
  • Spatula
  • Piping bag
  • Large round piping tip (1/2-inch)
  • Small piping tip (for filling)
  • Wire cooling rack
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. In a medium saucepan, combine the water, butter, granulated sugar, and salt. Bring the mixture to a rolling boil over medium heat, making sure the butter is fully melted.
  3. Remove the pan from the heat and add all the flour at once. Stir vigorously with a wooden spoon until a cohesive dough forms and pulls away from the sides of the pan, about 1 minute.
  4. Return the saucepan to low heat and cook the dough, stirring constantly, for 2-3 minutes to dry it out. A thin film will form on the bottom of the pan.
  5. Transfer the hot dough to the bowl of a stand mixer with a paddle attachment. Mix on low speed for 5-10 minutes to cool it down until it's just warm to the touch.
  6. With the mixer on low, add the eggs one at a time. Ensure each egg is fully incorporated before adding the next. The dough will look separated at first but will come together into a smooth, glossy, thick paste.
  7. Transfer the choux pastry to a piping bag fitted with a large round tip (about 1/2-inch). Pipe 1.5-inch mounds onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 15 minutes at 400°F (200°C). Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 20-25 minutes until deeply golden brown and hollow-sounding.
  9. Turn off the oven and let the puffs cool completely on a wire rack. Do not fill them while they are warm.
  10. To make the filling, combine the cold heavy whipping cream, powdered sugar, and vanilla extract in a large, chilled bowl. Beat with a mixer on medium-high speed until stiff peaks form.
  11. Once the pastry shells are completely cool, use a small piping tip to poke a hole in the bottom of each puff. Pipe the cream filling inside until each puff feels full and heavy.
  12. Arrange the filled cream bombs on a platter and dust generously with powdered sugar just before serving.

Notes

To avoid soggy puffs, ensure they are baked to a deep golden brown. If the pastry doesn't rise, the dough may have been too wet. For the best cream filling, make sure your cream, bowl, and beaters are very cold. For variations, add lemon zest or a teaspoon of instant espresso powder to the cream, or drizzle the finished bombs with melted dark chocolate. These are best served within a few hours of filling to maintain the crispness of the shell.