We all know the Izmir bomb now and many of us love it very much. Imagine its crunchy and fluffy outside. We do it today. In fact, this dessert is also a profiterole with a crunchy top, which the French call craquelin. That is why France saw Izmir bomb, and its name remained among us. I made a chocolate sauce in it, but you can also put spreadable chocolate like İzmir bomb if you wish.
FOR THE DOUGH :
1 finger less water (125 ml)
2 tablespoons butter (50 g)
4 tablespoons flour (90 g)
1 pinch of salt
FOR THE CRISPY DOUGH :
1 tablespoon butter
1 heaped tablespoon granulated sugar
2 tablespoons flour
1 pinch vanillin
INNER FILLING :
1 cup less granulated sugar (140 g)
2 tablespoons flour
2 tablespoons cocoa
1 pack vanilla powder
2 cups milk (400 ml)
1 egg yolk
Half packet square chocolate (35 g)
- First, we start by making the following dough; For this, add 1 finger water, 1 pinch of salt and 2 tablespoons of butter to a small saucepan.
- When the water reaches the boiling point and the butter is completely melted, add 4 tablespoons of flour and mix for about 3-4 minutes until there is no lump.
- Put it in a large bowl, mix it with the help of a wooden spatula and cool.
- After the dough has cooled, add the eggs one by one and feed them into the dough with a fork. You can also use a hand mixer if you wish.
- Put the dough in a squeezing bag and let it rest for a while. Attach a large socket to the end of the clamping lever. If there is no squeezing bag, you can put the dough in the ziplock bags and cut the corner with scissors and squeeze.
- Now for the crispy dough; Mix 1 tablespoon of butter and 1 heaped tablespoon of powdered sugar with a fork in a bowl.
- Add 2 tablespoons of flour and a pinch of vanillin powder and keep mixing until it becomes a dough. You can use the remainder of the vanilla in the sauce.
- Put greaseproof paper on the kitchen counter, put the dough you prepared on half of the greaseproof paper. Cover the other half of the paper on it and start opening it with the help of a roller. It will be enough to roll the dough to a width of about one span so that it is not too thick.
- Leave it in the refrigerator for 15-20 minutes to harden the dough.
- Put the greaseproof paper on the baking tray and squeeze the dough in the squeezing bag into walnut-sized balls.
- Wet your finger for very sharp ones and smooth them.
- Take out the dough you have kept in the fridge, take out the circles with a cookie cutter or any lid and put it on the dough in the tray. It will be sufficient to make doughs of approximately dough size.
- Bake on the middle shelf for 25 minutes in a preheated 190 degree oven without fan.
- For inner filling; Put 1 finger less powdered sugar from 1 glass of water, two tablespoons of cocoa and flour and the remaining vanillin in the sauce pan and put it on the stove.
- Turn on the bottom of the stove, mix all the dry ingredients with the whisk, add 2 glasses of cold milk and beat.
- Make sure to open the flour by whisking it over low heat. When it starts to get thick, put 1 egg yolk in a small bowl, add a little less than the pudding in the pan and warm the egg.
- Then add the egg yolk to the pan and cook for 2-3 more minutes.
- After turning off the heat, add half a packet of square chocolate, mix and let cool.
- After the dough comes out of the oven, let them cool down and cross them with the help of a knife under the cooled dough.
- Put the cooled cream in a squeezing bag and fill the dough.
- Your Izmir bomb, which has seen France with a crunchy filling, is ready.
PEACH JAM BREAD KADAYIF
- 2 slices of stale bread
- 4 tablespoons of peach jam
- 2 tablespoons of water
- 2 scoops of vanilla ice cream
- Fresh mint leaves
- Add 2 tablespoons of water to 4 tablespoons of peach jam and make it sherbet.
- Then, pour the sherbet you have prepared over the stale bread.
- Finally, add a scoop of vanilla ice cream, roughly chopped almonds and fresh mint leaves, and your fake bread kadayif with peach jam is at your disposal.