Bake the Book: Lemon Cream Bomboloni with Rhubarb Chutney and Pistachio Florentines
We're not normally ones to coo over a dessert, but have you seen these little cuties? Piped full of sunshine-bright lemon cream, with sweet rhubarb chutney to offset its tartness and pistacho florentines for crunch, they're a Glazed, Filled, Sugared, & Dipped delight.
Tips & Tweaks: Bomboloni, or "little bombs" are filled through holes in the top of the pastry, giving them their signature look. To exactly match the photo, use a pastry bag fitted with a star tip. If you have neither bag nor tip, cutting tiny "V"s into the corner of a zip-top bag is an acceptable substitute. Simply fill the bag with lemon curd, squeeze out the extra air, and pipe slowly.
Speaking of lemon curd, this recipe has many separate components. You can make the filling, chutney, and florentines all up to several days in advance, and wait until the day you'd like to serve them to whip up the dough and assemble the bomboloni.
As always with our Bake the Book feature, we have five (5) copies of Glazed, Filled, Sugared & Dipped to give away.