Coffee Bomb

Prepare the dough: in a medium saucepan, combine water and butter over high heat until boiling

Add the flour one by one and mix with a spoon until forming a ball that separates from the bottom of the pan

Remove from heat and add eggs one at a time, beating with a spoon each addition or use a whisk with proper settings for dough

Preheat oven to 200°C (hot)

Place the dough in a large, rectangular baking dish and cut into strips of 10 cm, leaving a gap of 2 cm between each

Put in preheated oven for about 30 minutes or until the dough browns and becomes 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 core is not dry, leave others in oven for a few more minutes)

Prepare the cream: in a medium saucepan, combine milk, cornstarch, sugar, and granulated coffee

Cook over heat, stirring constantly until thickened

Add butter, mix, and remove from heat

Add liqueur and stir well

Let cool covered with plastic wrap stuck to the surface of the cream

Cut each bomb in half and fill. Reserve

Prepare the glaze: in a bowl, combine confectioner's sugar and prepared coffee

Beat with a spoon for about 5 minutes or until obtaining a thick and smooth mixture

Cover each bomb and serve

148 calories per unit