Fried Cream Bombe

Method

1. Combine 500 g strong flour (with about 14 g protein), 18 g dry yeast, 90 g butter, 90 g milk, 200 g eggs, 80 g sugar, lemon zest from an untreated lemon, and a pinch of salt. Mix in a stand mixer or by hand until the dough is smooth and elastic.
2. Place the dough in a lightly greased container, cover with plastic wrap, and let rise for about 2 hours, or until tripled in volume.
3. Turn the risen dough onto a work surface. Cut and weigh pieces of about 80 g each. Shape each piece into a ball by folding the edges inward and rolling on the table to seal. Slightly flatten the ball so it will rise upward, then place on squares of parchment paper (the same paper can be reused for frying). Let the bombe rise again until tripled in volume.
4. Heat oil to 160°C. Lower each bombe into the oil using the parchment paper. After a few seconds, use tongs to detach the paper from the bombe. Fry until golden brown on both sides. Drain briefly, then roll the hot bombe in granulated sugar. Let cool completely before filling.
5. Fill a piping bag with your preferred cream (the chef uses a cream not demonstrated in this video; any pastry cream works). Insert the piping tip into the bottom of each bomba and fill until cream begins to come out. Serve immediately.