Bomboloni Filling

Vanilla Custard

Ingredients:

• 2 cups whole milk

• 4 egg yolks

• 1/2 cup granulated sugar

• 1 tbs vanilla extract

• 2 tbs cornstarch

• Pinch of salt

• 2 tbs chilled unsalted butter

Instructions:

1. Combine egg yolks, sugar, cornstarch, vanilla and salt in a mixing bowl, whisking until well combined.

2. Heat milk on the stove to a light simmer before removing from heat, ensure you are stirring consistently to avoid scalding your milk.

3. Temper your egg mixture by whisking thoroughly while adding a small amount of hot milk at a time until fully combined.

4. Pour milk and egg mixture through a fine mesh sieve back into the pot you heated your milk in to remove any clumps.

5. Return mixture to the stove mixing consistently and vigorously on medium heat to avoid burning your custard.

6. At the first sign of your custard boiling (one or two bubbles will pop) immediately remove from heat and quickly stir in your chilled butter to stop the cooking process.

7. Pour custard into a container, cover with plastic wrap directly against the top of your custard to avoid a film developing on the top of your custard and refrigerate for a minimum of 3 hours before serving.

   * Do not store for longer than 24-48 hours.

Chantilly Cream

Ingredients:

• 1 cup chilled heavy cream

• 1 cup mascarpone cheese

• 1 cup powdered sugar

• 1 tbs vanilla extract (this is really up to your taste preferences, I like a strong vanilla flavor so I do use a full tbs)

Instructions:

1. Measure and combine all ingredients in a mixing bowl or stand mixing bowl.

2. Mix on low speed with a hand mixer or stand mixer until everything is smooth and combined.

3. Turn up mixing speed to high and mix until stiff peaks are formed.

4. Cover with plastic wrap or fill piping bags and place cream in the fridge to store for up to 3 days or enjoy right away.