In this video I am going to teach you how to make Bomba or Pâte à choux dough, of French origin. We are going to make a variant of the famous Chouquettes, called Relámpagos, or chouquettes filled with dulce de leche, decorated with brown sugar. The dough is firm and the touch of granulated sugar gives it an interesting crunchy touch. They are the downfall !!! Ideal for lovers of dulce de leche !!!
In France, Chouquettes are eaten this way alone, tender and warm, fresh from the oven.
The chocolate battered whipped ganache bombs, and the regular ones with dulce de leche, are just as delicious. Remember that you have to fill them the same day they are to be consumed, the fresher the better, to preserve the crunchiness of the dough. I hope you like it and try it at home!
With this amount of dough, you will have enough for a good number of bombs. I ended up with 4 bomb plates.
As the dough does not contain milk and is only made with water, it is a firmer and crunchier dough than dough made with half water and half milk. It is a dough that holds firmer for longer. Once filled they can last firm, for a day and a half, depending on the humidity of the filling. These doughs are to be made and filled at the moment, in order to appreciate the texture of the dough. The fresher you eat the better.
Here are the ingredients of the recipe:
Ingredients:
Bomba dough or Pâte à choux recipe:
250 ml / cm3 water
125 gr butter
3 gr fine salt
30 gr sugar
140 gr flour 0000 (all purpose flour)
250 gr eggs (4 eggs)
Grain or granulated sugar c / n
Fillings:
Chocolate ganache recipe (Link to video)
Dulce de leche c / n
To decorate:
Semi-sweet chocolate pastry bath
✅ Link to the video of Fine Confectionery Dough Part I - Petit Fours for Events
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✅ Link to the video of Fine Confectionery Dough Part II - Petit Fours for Events
• Masas Finas de Confite...
✅ Link to the video of Ganache Batida de Chocolate Semiamargo:
• Ganache Batida de Choc...
✅ Link to the Petit Fours Playlist:
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