Baked bombs with cream: how to make them perfect in just a few steps!

METHOD

1. In a bowl add the flour, sugar, yeast, salt, water and eggs and mix. When the dough begins to form, work it with your hands.
2. After forming the dough, gradually add the butter and continue kneading. Knead until you obtain a smooth and non-sticky dough. Cover with cling film and transfer to the refrigerator for 10 hours.
3. Once the time has passed, remove the dough from the fridge and transfer it to the lightly floured surface. Roll it out lightly with a rolling pin to form a rectangle. Fold one of the shorter sides inwards and then close with another side. Cover with a cloth and leave to rest for 5 minutes.
4. After 5 minutes, roll out the dough again with a rolling pin, always giving it a rectangular shape. Cover again with a cloth and leave to rest for another 5 minutes.
5. After the second resting time, roll out the dough with a rolling pin until it forms a rectangle (about 1 cm thick), and cut the discs with a pastry cutter with a diameter of 10 cm.
6. Transfer them to the baking tray covered with baking paper, cover them with a cloth and let them rise for 90 minutes.
7. Brush the bombes with egg yolk + milk and transfer them to the oven. Bake at 175°C/347°F for 20 minutes.
8. Fill them with the custard, decorate them with icing sugar and serve.