Italian Cream Puffs with Custard Filling

The origins of cream puffs can be traced back to 16th-century Italy, where culinary innovation was at its peak. The combination of choux pastry—a light, airy dough made from butter, flour, water, and eggs—and a luscious filling of whipped cream or custard has stood the test of time, evolving into a staple in pastry shops across Italy and beyond. The versatility of cream puffs allows for endless variations, making them a favorite among both professional pastry chefs and home bakers alike.

Italian Cream Puffs with Custard Filling

Indulge in the magic of heavenly Italian cream puffs, or bignè, a timeless dessert that combines airy choux pastry with luscious fillings like whipped cream or custard. Perfect for any occasion, these treats can be customized with various flavors and toppings like chocolate ganache or powdered sugar. With this easy recipe, you'll create a delightful balance of textures and flavors that will impress everyone! #ItalianDesserts #CreamPuffs #BakingFromScratch #SweetTreats

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Ingredients

For the Choux Pastry:

1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

1/4 teaspoon salt

4 large eggs

For the Custard Filling:

2 cups whole milk

1/2 cup granulated sugar

1/4 cup cornstarch

4 large egg yolks

1 teaspoon vanilla extract

2 tablespoons unsalted butter

For the Whipped Cream Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

For Garnish:

Grated dark chocolate or cocoa powder (optional)

Fresh berries (optional)

Instructions

Make the Choux Pastry:

- In a medium saucepan, combine water and butter over medium heat until boiling.

- Remove from heat and swiftly stir in flour and salt until a dough forms and pulls away from the sides.

- Let it cool for about 5 minutes, then beat in one egg at a time until the dough is smooth and glossy.

- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

- Use a piping bag or a spoon to place small mounds (about 1.5 inches in diameter) on the baking sheet, spacing them about 2 inches apart.

- Bake for 20-25 minutes or until golden brown and puffed. Turn off the oven and crack the door open to let steam escape, allowing the puffs to cool inside for an additional 10 minutes. Remove from oven and let them cool completely on a wire rack.

Prepare the Custard Filling:

- In a medium saucepan, whisk together milk, sugar, and cornstarch over medium heat.

- In a separate bowl, whisk together egg yolks and vanilla extract until blended.

- Once the milk mixture comes to a gentle boil, gradually add it to the egg yolk mixture, whisking constantly to prevent curdling.

- Return the mixture to the saucepan, stir continuously until it thickens and bubbles, about 2-3 minutes.

- Remove from heat and stir in butter until melted and smooth. Let it cool completely, covering it with plastic wrap directly on the surface to prevent a skin from forming.

Whip the Cream:

- In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Cream Puffs:

- Once the cream puffs and custard are cool, use a sharp knife to make a small slit on the side of each puff.

- Pipe or spoon in the custard filling until each cream puff is generously filled.

- Top with whipped cream and, if desired, garnish with grated dark chocolate or a dusting of cocoa powder and fresh berries.

Serve:

- Arrange the cream puffs on a serving platter and enjoy their deliciousness!

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12-15 cream puffs