These Dreams Crème Brûlée Bites are my idea of pure indulgence. I take soft, golden fried dough, fill it generously with a silky vanilla and white chocolate custard, then finish it with a crisp caramel shell that cracks beautifully with every bite. I love how they feel like a cross between classic crème brûlée and fluffy filled dough balls, making them perfect for special occasions or when I want to impress without serving a full plated dessert.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Dough
4 cups (500 g) all-purpose flour
3 teaspoon (9 g) active dry yeast
⅓ cup (75 g) sugar
2 eggs
7 tablespoon (100 g) butter, room temperature
¾ cup (200 ml) milk
1 tablespoon alcoholic liqueur (optional)
Pinch of salt
For the Cream Filling
2 cups (500 ml) milk
½ cup (100 g) egg yolks
⅕ cup (40 g) sugar
⅓ cup (50 g) cornstarch
1 tablespoon vanilla extract
Pinch of salt
3.5 oz (100 g) white chocolate
7 tablespoon (100 g) butter, room temperature
For the Caramel Topping
1 ¾ cups (350 g) sugar
3 ⅓ tablespoon (100 ml) water
Directions
I start by adding the flour, yeast, sugar, eggs, butter, milk, optional liqueur, and salt into the bowl of my stand mixer. I knead everything on low to medium speed for about 12 minutes until the dough becomes smooth and slightly sticky. I cover the bowl and let the dough rise in a warm place for about 1 hour, until it has doubled in size.
While the dough rises, I prepare the cream filling. I whisk together the egg yolks, cornstarch, sugar, vanilla, and salt in a bowl. In a saucepan, I heat the milk until it is hot but not boiling, then slowly pour it into the egg mixture while whisking constantly. I return everything to the saucepan and cook over medium heat, stirring regularly, until the cream thickens. Once thick, I remove it from the heat and stir in the butter and white chocolate until smooth. I cover the cream with plastic wrap directly on the surface and chill it completely.
After the dough has risen, I divide it on a floured surface into 45 to 50 g portions and roll them into balls. I place each ball on a small square of parchment paper, cover them, and let them rise again for about 1.5 hours until doubled.
I heat oil to 320–340°F (160–171°C) and fry the dough balls for about 3 minutes per side until golden brown. I drain them and let them cool slightly. Once cool, I fill a piping bag with the chilled custard and pipe it into each dough ball.
To finish, I heat the sugar and water in a saucepan over medium heat, stirring gently until it turns into an amber caramel. I remove it from the heat and let it thicken slightly, then carefully dip each filled bite into the caramel, shaking off the excess. I let them cool until the caramel shell hardens before serving.
Servings and timing
I usually get about 12 dessert bites from this recipe.
Prep time: 30 minutes
Cooking time: 50 minutes
Total time: about 2 hours and 50 minutes
Each filled bite contains roughly 380 kcal, making them a rich and satisfying treat.
Variations
I sometimes flavor the custard with a bit of espresso powder or citrus zest for a twist. When I want something extra indulgent, I mix a little dark chocolate into the filling. I also like adding a splash of rum or orange liqueur to the caramel for a subtle aroma.
Storage/Reheating
I store these bites in an airtight container in the refrigerator for up to 2 days. I find they are best enjoyed the same day, but if needed, I let them come to room temperature before serving. I avoid reheating them, as the caramel shell can melt and lose its crunch.
FAQs
Can I bake these instead of frying?
I have tested baking, but I find frying gives the softest texture and best flavor. Baking works, but the result is more bread-like.
Can I make the custard ahead of time?
I often prepare the custard a day in advance and keep it chilled. This actually makes filling the dough balls easier.
Is the liqueur necessary?
I usually add it for aroma, but I skip it entirely when I want an alcohol-free version.
How do I prevent the caramel from burning?
I watch it closely and remove it from the heat as soon as it turns amber. I rely on residual heat to finish thickening it.
Can I freeze the dough balls?
I freeze the fried but unfilled dough balls successfully. I thaw them completely before filling and dipping in caramel.
Conclusion
Dreams Crème Brûlée Bites are one of those desserts I make when I want to create a wow moment. I love how each bite delivers creaminess, crunch, and softness all at once. They feel luxurious yet fun, and for me, they perfectly capture the joy of turning a classic dessert into something playful and unforgettable.
📖 Recipe:
Dreams Crème Brûlée Bites
- Total Time: 2 hours 50 minutes
- Yield: 12 dessert bites
- Diet: Vegetarian
Description
Dreams Crème Brûlée Bites are indulgent fried dough balls filled with silky vanilla and white chocolate custard, finished with a crisp crackling caramel shell for a luxurious bakery-style dessert.
Ingredients
4 cups (500 g) all-purpose flour
3 tsp (9 g) active dry yeast
⅓ cup (75 g) sugar
2 eggs
7 Tbsp (100 g) butter, room temperature
¾ cup (200 ml) milk
1 Tbsp alcoholic liqueur (optional)
Pinch of salt
2 cups (500 ml) milk (for custard)
½ cup (100 g) egg yolks
⅕ cup (40 g) sugar (for custard)
⅓ cup (50 g) cornstarch
1 Tbsp vanilla extract
Pinch of salt
3.5 oz (100 g) white chocolate
7 Tbsp (100 g) butter, room temperature
1 ¾ cups (350 g) sugar (for caramel)
3 ⅓ Tbsp (100 ml) water
Vegetable oil for frying
Instructions
- Combine flour, yeast, sugar, eggs, butter, milk, optional liqueur, and salt in a stand mixer. Knead for about 12 minutes until smooth and slightly sticky. Cover and let rise for 1 hour until doubled.
- Prepare the custard by whisking egg yolks, cornstarch, sugar, vanilla, and salt. Heat milk until hot, then slowly whisk into the egg mixture. Return to the saucepan and cook until thick.
- Remove custard from heat and stir in butter and white chocolate until smooth. Cover with plastic wrap touching the surface and chill completely.
- Divide risen dough into 45–50 g portions, roll into balls, place on parchment, cover, and let rise again for about 1.5 hours.
- Heat oil to 320–340°F (160–171°C) and fry dough balls for about 3 minutes per side until golden. Drain and cool slightly.
- Pipe chilled custard into each dough ball.
- Heat sugar and water until it turns amber. Let thicken slightly, then dip each filled bite into caramel. Allow caramel shell to harden before serving.
Notes
The custard can be made a day ahead and chilled.
Fried dough balls can be frozen unfilled and thawed before use.
Caramel should be watched closely to prevent burning.
Best enjoyed the same day for maximum crunch.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Frying
- Cuisine: European
Nutrition
- Serving Size: 1 filled bite
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 145 mg
