Cream pastry puffs

Bombas de crema pastelera
Custard bombs, also known as sedans or Berlin, are simply buns stuffed with pastry cream and covered with icing sugar. And as the name suggests, they are a real time bomb... Here we teach you to do them.

Option 1: pastry cream pumps


For the cream:

  • ½ l milk
  • 1 branch of vanilla
  • 100 g of cornstarch
  • 75 g sugar
  • 1 pinch of salt
  • 120 g egg yolks
  • 50 g butter diced

For pumps:

Mass 1:
  • 25 g pressed yeast
  • 125 g water
  • 250 g of flour strength
Mass 2:
  • 350 g of flour strength
  • 125 g butter ointment
  • 75 g sugar
  • 6 g of salt
  • 100 g egg yolks
  • 75 g of egg
  • ½ tablespoon of lemon zest


  • Sunflower oil for frying
  • Icing sugar


ingredientes dulce

For the pastry cream:

  • Boil 125 ml of milk along with the vanilla open branch and its nuggets. Once you have cooked, cover with film transparent and Let stand for half an hour.
  • Mix cornstarch, sugar and salt in a saucepan and adding quiet milk very slowly, to make a porridge stirring constantly with a whisk.
  • Add the remaining milk and cook over heat medium for 15 minutes.
  • Pour the butter into cubes and mix well.
  • Add the egg yolks and whisk energetically with the rods.
  • Pass the cream to a bowl or tray, cover with cling film and store in the fridge.

Mass 1:

  • Dissolve the yeast in part of the warm water.
  • Put the flour in a bowl and slowly add the mixture of water and yeast. Stir until incorporated and add the rest of the water also gradually while kneaded.
  • Mix until a homogeneous dough. Once done, put it in a bowl and cover it with cling film.
  • Let stand until it doubled its volume.

2 mass:

  • Put the flour in a bowl and gradually add the rest of the ingredients, stirring until a homogeneous mass is obtained.
  • Put in a bowl, cover with cling film and leave to stand at room temperature.

Final assembly:

buñuelos crema pastelera
  • Knead the two masses together until a single mass uniform and smooth.
  • Pour the dough on the previously floured work surface and cut into chunks 60 g approximately.
  • Make balls with each of these pieces and place them on a tray with a cloth on the base. Cover with a cloth and let stand 20 minutes, the balls until they doubled its volume.
  • In a pan put sunflower oil and heat it to about 180 ° C.
  • FRY in oil pumps about 3 minutes, turning constantly.
  • Drain very well on absorbent paper.
  • Open pumps with a serrated knife without splitting them all and with help of a sleeve pastry, fill them with cream.
  • Sprinkle with icing sugar bombs and ready.


To make the most of these pumps filled with cream, best thing to do is to chill it in the refrigerator before eating. In addition, if they are not to be consumed on the day, the best is to keep them refrigerated and consume them within the period of two or three days, since the cream contains egg.
Even so, the cream puffs can be frozen in an airtight bag and stored without problems until you want to consume.
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