Berliner Boules (Bomboloni) with Pastry Cream

4. Fill and Finish:

1. Once cooled, fill each doughnut with pastry cream using a piping bag fitted with a long nozzle or a filling syringe.

2. Roll the filled doughnuts in powdered sugar (or granulated sugar, if preferred).

📝 Tips

• Let the pastry cream cool fully before filling the doughnuts.

• For a flavored variation, add a touch of citrus zest or rum to the custard.

• These are best enjoyed the same day they’re made but can be stored in the fridge for 1–2 days.