For the dough: 1 cup of water (240 ml), 1/2 cup of butter (100 g), 1 cup of wheat flour (120 g), 4 eggs,
For the crunchy topping (praline): 3/4 cup of sugar (135 g), 3/4 cup of chopped nuts or pecans (75 g), roughly
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 tablespoon of vanilla extract
For the dough: 1 cup of water (240 ml), 1/2 cup of butter (100 g), 1 cup of wheat flour (120 g), 4 eggs,
For the crunchy topping (praline): 3/4 cup of sugar (135 g), 3/4 cup of chopped nuts or pecans (75 g), roughly
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 tablespoon of vanilla extract
Prepare the dough: in a medium saucepan, combine water and butter over high heat until it reaches a boil
Add the flour and mix with a wooden spoon until a ball forms that can be removed from the bottom of the saucepan
Remove from heat and add one egg at a time, beating with a wooden spoon or using a stand mixer with a paddle attachment for dough,
Preheat oven to 200°C (hot)
Place the dough in a large piping bag with a large round tip (1.5 cm diameter) and pipe strips of dough 10 cm long, leaving a 2 cm gap between each one
Bake in the preheated oven for about 30 minutes or until the dough is golden brown and dry inside
Remove from oven, let cool, and reserve (to check if bombs are ready, remove one from oven and cut it in half - if the center is not dry, leave the others in the oven for a few more minutes)
Prepare the crunchy topping: in a medium saucepan, melt sugar over low heat, stirring occasionally, until it reaches a caramel
Add chopped nuts or pecans and mix quickly
Spoon onto a greased surface and let cool
Using a spatula, lift the crunchy topping off the surface and process into a coarse texture in a food processor. Reserve
Prepare the cream: beat egg yolks with sugar and cornstarch in an electric mixer until smooth
In a saucepan, warm milk over medium heat (when bubbles form around the edges of the pan)
Add 1/2 cup of warm milk to the egg yolk mixture, mix well
Heat over low heat, stirring constantly, until thickened and smooth
Cool covered with plastic wrap adhered to the surface of the cream
Add reserved crunchy topping and mix well
Cut each bomb in half and fill. Reserve
Prepare the glaze: in a bowl, combine all ingredients
Beat with a wooden spoon for 5 minutes or until thick and smooth
Cover each bomb and serve
217 calories per unit