Snacks
Cromboloni (Croissant-Bomboloni) with Cream Filling
Prep
60 min
Cook
30 min
Servings
12
Level
Hard
Cromboloni, aka croissant-bomboloni, is super viral right now! Layers of pastry that are crispy on the outside, soft on the inside, filled with creamy pastry cream. This trendy treat has lines that can last for hours!
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- Dough: 300g high-protein bread flour
- 50g granulated sugar
- 6g instant yeast
- 5g salt
- 1 egg
- 150ml cold liquid milk
- 150g butter sheet for laminating (cold)
- Oil for deep frying
- Pastry cream filling: 250ml liquid milk
- 3 egg yolks
- 50g granulated sugar
- 25g cornstarch
- 1 tsp vanilla
- 15g butter
- Topping: granulated sugar for coating
- assorted fillings: Nutella, Lotus Biscoff spread, matcha cream, cream cheese
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Anybear 200W Cold Press Juicer, 4.3" Whole Fruit Chute, Juice Recipes
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👩🍳 Instructions
- 1 Dough: mix the flour, sugar, yeast, salt, egg, and cold milk
- 2 Knead for 10 minutes until smooth and elastic
- 3 Rest in the fridge for 1 hour
- 4 Roll the dough into a square, place the butter sheet in the center
- 5 Fold envelope-style, roll out, fold into 3 (single fold), rest in the fridge for 30 minutes
- 6 Repeat the rolling and single fold 3 times, resting in the fridge each time
- 7 Roll out the final dough to 1cm thick, cut into 8cm diameter rounds
- 8 Proof for 1 hour until doubled in size
- 9 Deep fry in oil at 170°C (340°F) for 2-3 minutes per side until golden and layered
- 10 Remove and immediately roll in granulated sugar
- 11 Pastry cream: bring the milk to a boil, pour into the egg yolk-sugar-cornstarch mixture while stirring
- 12 Cook again until thickened, add vanilla and butter
- 13 Chill
- 14 Poke a hole in the side of the cromboloni with a piping tip, fill with cream
- 15 Add toppings according to variant
💡 Tips
• Butter and dough must stay COLD throughout the laminating process so the layers form properly
• Oil temperature must be exactly 170°C (340°F) — if it's too hot, the layers won't puff up
• Cost per piece is about Rp 5,000-7,000 and can be sold for Rp 18,000-25,000
📊 Nutrition Facts / serving
280
Calories (kcal)
5g
Protein
16g
Fat
30g
Carbs
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