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1
For the ganache: In a small saucepan over medium heat, bring the heavy cream to a simmer.
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2
Pour the cream over the chocolate and let sit for 1 minute.
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3
Stir with a rubber spatula, until the chocolate has completely melted and the ganache is shiny and smooth.
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4
Transfer it to a plastic squeeze bottle or pastry bag fitted with a tip and set aside.
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5
For the white chocolate sauce: Put the heavy cream, vanilla caviar and split vanilla bean in a small saucepan over medium heat and bring to a simmer.
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6
Remove from the heat, cover, and steep for 5 to 10 minutes, breaking up the vanilla with a wooden spoon or spatula.
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7
Discard the bean and reheat the cream back to a simmer.
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8
Pour the cream over the white chocolate, let sit for 1 minute.
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9
Stir with a rubber spatula until the chocolate is melted and the sauce is mixed.
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10
Transfer to a squeeze bottle or a pastry bag fitted with a tip and set aside.
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11
For the strawberry sauce: Add the berries and corn starch to a blender and puree until smooth.
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12
Pour this mixture and the sugar into a small sauce pan, and bring to a boil.
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13
Cook, stirring with a whisk, until the sauce thickens, about 4 minutes.
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14
Cool completely before placing in a squeeze bottle or pastry bag.
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15
For the doughnuts: Fill a Dutch oven halfway with oil and heat to 350 degrees F.
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16
In a shallow bowl, combine the sugar and cinnamon.
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17
Set aside.
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18
Divide the prepared pizza dough into 12 pieces and, using floured hands, roll into balls.
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19
In batches, fry the dough until golden brown, 3 to 4 minutes.
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20
As soon as they are removed from the oil, toss the fried dough in the cinnamon sugar to coat.
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21
Once the bombinis have cooled enough, fill them with whatever filling you like by inserting the nozzle of the squeeze bottle or pastry tip into the bottom of the bombinis.
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22
Or dip the bombinis in the sauces and dip into sprinkles.
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23
Fill until you can't fill anymore, and enjoy!
