For the dough: 1 cup of water (240 ml), 1/2 cup of butter (100 g), 1 cup of all-purpose flour (120 g), 4 eggs,
For the crunchy topping (praline): 3/4 cup of sugar (135 g), 3/4 cup of chopped nuts or peanuts (75 g),
For the cream: 2 egg yolks, 1/4 cup of sugar (45 g), 2 tablespoons of cornstarch, 2 cups of milk (480 ml),
For the glaze: 1 1/2 cups of confectioner's sugar (195 g), 3 1/2 tablespoons of milk, 1/2 teaspoon of vanilla extract
For the dough: 1 cup of water (240 ml), 1/2 cup of butter (100 g), 1 cup of all-purpose flour (120 g), 4 eggs,
For the crunchy topping (praline): 3/4 cup of sugar (135 g), 3/4 cup of chopped nuts or peanuts (75 g),
For the cream: 2 egg yolks, 1/4 cup of sugar (45 g), 2 tablespoons of cornstarch, 2 cups of milk (480 ml),
For the glaze: 1 1/2 cups of confectioner's sugar (195 g), 3 1/2 tablespoons of milk, 1/2 teaspoon of vanilla extract
Make the dough: In a medium saucepan, combine water and butter over high heat until it comes to a boil
Add the flour and mix with a wooden spoon until a ball forms that is loose from the bottom of the pan
Remove from heat and add one egg at a time, beating with a wooden spoon after each addition, or use an electric mixer with the proper attachment for dough
Preheat oven to 200°C (hot)
Place the dough in a large pastry bag with a smooth tip (1.5 cm diameter) and, on a large rectangular baking sheet, cut into strips of 10 cm, leaving a 2 cm gap between each
Bake for about 30 minutes or until the dough turns golden brown and dry inside
Remove from oven, let cool, and reserve
Make the crunchy topping: In a medium saucepan, melt the sugar over low heat, stirring occasionally, until it forms a caramel
Add the nuts and mix quickly
Spread on an untainted surface and let cool
Use a spatula to release the crunchy topping from the surface and process in a food processor until coarsely textured. Reserve
Make the cream: In a blender, beat the egg yolks with sugar and cornstarch until smooth
In a saucepan, heat the milk over low heat until it comes to a boil (when bubbles form around the edge of the pan)
Add 1/2 cup of milk to the eggs and mix well
Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened and smooth
Let cool covered with plastic wrap stuck to the surface of the cream
Add the reserved crunchy topping and mix
Cut each bomb in half and fill. Reserve
Make the glaze: In a bowl, mix all ingredients
Beat with a wooden spoon for 5 minutes or until thick and smooth
Cover each bomb and serve
217 calories per unit
