Berliner Boules (Bomboloni) with Pastry Cream

4. Fill and Finish:

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

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.

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