Italian Cream Puffs with Custard Filling

Italian Cream Puffs, known for their light and airy texture, are a beloved dessert that melds the richness of custard with the delicate crispness of perfectly baked choux pastry. This delightful treat is a staple in Italian pastry shops, captivating dessert lovers with its elegant presentation and satisfying flavor. Whether served at festive gatherings, family celebrations, or simply as a weekend indulgence, these cream puffs are sure to impress.

Italian Cream Puffs with Custard Filling

Discover the delicious world of Italian Cream Puffs filled with silky custard! These light and airy desserts celebrate the art of Italian baking and are perfect for any occasion. Learn how to make choux pastry and a velvety custard filling from scratch, and impress your family and friends with your pastry skills. A touch of powdered sugar adds the perfect finishing touch. Bring a taste of Italy to your kitchen today! #ItalianDesserts #CreamPuffs #BakingFun #CustardFilling #HomemadeTreats #ChouxPastry

Print Recipe Pin Recipe

Ingredients

For the Cream Puffs:

1 cup water

½ cup unsalted butter

1 cup all-purpose flour

½ teaspoon salt

4 large eggs

For the Custard Filling:

2 cups whole milk

1 vanilla bean (or 1 tablespoon vanilla extract)

¾ cup granulated sugar

¼ cup cornstarch

4 large egg yolks

2 tablespoons unsalted butter

For the Topping:

Powdered sugar (for dusting)

--

Instructions

Make the Cream Puffs:

- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

- In a medium saucepan, combine water and butter. Bring to a boil over medium heat.

- Once boiling, remove from heat and stir in flour and salt until a ball forms.

- Let the dough cool for about 5 minutes. Add eggs one at a time, stirring well after each addition until the dough is smooth and glossy.

- Using a piping bag or spoon, drop small mounds (about 1.5 inches wide) onto the prepared baking sheet, spacing them several inches apart.

- Bake for 25-30 minutes or until they are puffed and golden brown. Do not open the oven door during the first 20 minutes.

- Once baked, remove them from the oven and let them cool completely on a wire rack.

Prepare the Custard Filling:

- In a medium saucepan, heat the milk and vanilla bean (or extract) over medium heat until just simmering. Remove from heat and let steep for 10 minutes, then discard the vanilla bean.

- In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth.

- Gradually whisk the hot milk into the egg mixture to temper the eggs. Return the mixture to the saucepan.

- Cook over medium heat, stirring constantly until the custard thickens and comes to a gentle boil, about 5 minutes. Be careful not to scramble the eggs.

- Remove from heat and stir in the butter until melted and smooth. Let the custard cool to room temperature, covering it with plastic wrap to prevent a skin from forming.

Assemble the Cream Puffs:

- Once the cream puffs are cool, carefully slice the tops off with a serrated knife.

- Fill each cream puff with the cooled custard, either by spooning it in or using a piping bag.

- Replace the tops of the cream puffs.

Serve:

- Dust the filled cream puffs with powdered sugar before serving. Enjoy this delightful bite-sized treat with a cup of coffee or a sweet dessert wine!

---

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