• The pumps are sweet preparations that are made from a leaved dough that is fried and then filled with different creams or flavors, are bellicose and sweet, are usually found in bakeries with soft dough, golden and well sweetened stuffed with custard , they are also sprinkled with icing sugar and filled with delicious creams such as arequipe, chocolate, strawberry jam or almond cream.

• The recipe accepts many variations because it is a mass similar to porfiteroles, pasta choux, is soft and combine well with various preparations.

• The most famous are from bakeries and pastry shops in Caracas and as I said before, stuffed with pastry cream, today I present a simple recipe to make bombs, but filled with chocolate cream, they are delicious, ideal for children's snacks and to sweeten the afternoon of adults.

                                                                     
                                                         Ingredients Pump mass 

 

                                               1 cup of water

                                               100 grams of butter

                                               1 cup of flour

                                               1/2 teaspoon salt

                                               4 large eggs

                                                              
                                                       Chocolate cream 

                                      

                                                  2 cups of milk

                                                  1/2 cup flour

                                                  1/2 cup of sugar

                                                  50 grams of sweet cocoa

                                                  50 grams of butter

                                              Preparation Pump mass     

• Remove from the heat and immediately add the flour together with the salt.

• Stir with wooden spoon until well combined.

• The container is placed over the fire, always mixing strongly until a smooth paste is obtained that separates from the walls of the container.

• At that point it is removed from the heat, it is left to cool and then the eggs are added one by one, always beating.

• The paste is worked for a few more minutes and then left to stand for half an hour and placed in a sleeve equipped with a smooth nozzle.

• Drops of dough are dropped on a greased plate.

• According to the amount of dough that is put will be the mass size.

• Calculate that they almost double their size.

• Place it in a strong oven until it feels well inflated, then reduce the heat to moderate and leave it in the oven until it is well browned.

• Turn off the oven and leave it there until it cools.

                                                                               
                                                                  Chocolate cream 

• Put the water in a pot, add the butter, place the container on the fire until it melts and the water boils.

• Boil the milk. Apart, put in a pot the butter and take to dissolve in the fire.

• Once melted, add the flour little by little mixing with a wooden spoon.

• The container is removed from the fire and mixing always adds the sugar mixed with the cocoa.

• It alternates with milk.

• Put it back on the fire and let it boil for two minutes while stirring.

• Remove and let cool.

• Then put the cream in a sleeve with a smooth mouthpiece and make a side hole in each pump and pressing the sleeve is filled with cream.

• They are placed on a dish and sprinkled with sweet cocoa and with impalpable sugar.

           I hope you like and love this dessert as much as I do :)