In a large mixing bowl, combine the flour, sugar, instant yeast, eggs, softened butter, warm milk, and a pinch of salt. Knead the mixture until smooth and elastic, about 8 minutes. Cover the bowl with a clean cloth and let the dough rise in a warm place for 1 hour, or until it has doubled in size.

Preheat your oven to 350°F (175°C). Once the dough has risen, punch it down and divide it into small balls about the size of a golf ball. Place the balls on a baking sheet lined with parchment paper, leaving space between each. Bake in the preheated oven for 18-20 minutes, or until they are golden brown. Remove from the oven and let cool on a wire rack.

While the pastries are cooling, prepare your filling by whisking together your choice of custard, mascarpone cream, or sweetened whipped cream until smooth. Chill the filling in the refrigerator for about 30 minutes to help it set.

Once the baked pastries have cooled, use a piping bag to inject your chilled cream into the center of each pastry. Be careful not to overfill, as the cream may ooze out when you bite into them.

Dust the filled pastries with powdered sugar or drizzle them with melted chocolate for an extra touch of sweetness. Serve your Italian Cream Bombs fresh and enjoy the delightful flavors.