Special Italian Cream Puffs with Custard Filling Recipe

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Few desserts capture the elegance and indulgence of classic Italian pastries quite like cream puffs filled with velvety custard. Known in Italy as Bigné alla Crema or Profiteroles alla Crema, these little golden treats combine the light, airy texture of choux pastry with the rich creaminess of custard filling. They are a delightful choice for celebrations, tea parties, or simply as a decadent dessert to impress your loved ones. Making them at home may sound intimidating, but with a few careful steps, you can prepare bakery-quality Italian cream puffs right in your kitchen.

Ingredients

For the Choux Pastry (Pâte à Choux):

  • 1 cup water

  • ½ cup unsalted butter (1 stick)

  • 1 tablespoon granulated sugar

  • ¼ teaspoon salt

  • 1 cup all-purpose flour

  • 4 large eggs

For the Italian Custard Filling (Crema Pasticcera):

  • 2 cups whole milk

  • ½ cup granulated sugar

  • 4 large egg yolks

  • ¼ cup cornstarch

  • 1 teaspoon pure vanilla extract (or 1 vanilla bean)

  • 2 tablespoons unsalted butter

Optional Toppings:

  • Powdered sugar, for dusting

  • Melted dark chocolate, for drizzling

Step-by-Step Instructions

Step 1: Make the Custard Filling

The custard, or crema pasticcera, is the heart of this dessert. It needs to be made in advance so it has time to cool before filling the puffs.

  1. In a medium saucepan, heat the milk with half the sugar over medium heat. If using a vanilla bean, split it open, scrape out the seeds, and add them to the milk. Bring just to a simmer, then remove from heat.

  2. In a mixing bowl, whisk the egg yolks, remaining sugar, and cornstarch until thick and pale.

  3. Slowly pour the hot milk into the yolk mixture while whisking continuously to temper the eggs and prevent curdling.

  4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens into a smooth custard. This takes about 5–7 minutes.

  5. Remove from heat, stir in butter and vanilla extract, and whisk until glossy.

  6. Transfer custard to a bowl, cover with plastic wrap (pressed directly against the surface to prevent a skin from forming), and chill in the refrigerator for at least 2 hours.

Step 2: Prepare the Choux Pastry

The light and airy pastry shells are made from classic French pâte à choux, which Italians use for cream-filled pastries.

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.

  3. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth dough ball that pulls away from the sides of the pan.

  4. Transfer dough to a mixing bowl and let it cool slightly for about 5 minutes.

  5. Add eggs one at a time, beating well after each addition, until the dough is smooth, glossy, and pipeable.

  6. Spoon or pipe tablespoon-sized mounds of dough onto the prepared baking sheet, leaving space between each puff.

  7. Bake for 20–25 minutes until golden brown and puffed. Do not open the oven door during baking, as this can cause them to collapse.

  8. Once baked, transfer to a wire rack and allow to cool completely before filling.Step 3: Fill the Cream Puffs

Once the custard is chilled and the pastry shells are cool, it’s time to assemble.

  1. Use a sharp knife to slice each puff in half horizontally, or poke a small hole in the bottom of each puff for piping.

  2. Transfer the custard into a pastry bag fitted with a small round tip.

  3. Pipe the custard generously into each puff. If slicing, simply spoon or pipe custard into the bottom half and place the top back on like a sandwich.

  4. Repeat with all puffs until filled.

Step 4: Garnish and Serve

For a traditional Italian presentation, dust the cream puffs with powdered sugar before serving. For a more indulgent twist, drizzle with melted dark chocolate or even dip the tops into chocolate glaze. These puffs can be served immediately or chilled briefly for a firmer filling.

Tips for Success

  1. Consistency of the Dough – The choux pastry should be thick yet smooth and glossy. If too runny, the puffs will not rise properly.

  2. No Peeking While Baking – Opening the oven door can cause steam to escape, deflating your puffs. Trust the process and wait until they are golden.

  3. Cool Completely – Never fill warm puffs with custard, as the heat will melt the filling and make them soggy.

  4. Make Ahead – The custard can be made a day in advance and stored in the fridge. The pastry shells can also be baked earlier in the day and filled just before serving.

Serving Suggestions

Italian cream puffs are versatile and can be enjoyed in many ways. For a classic dessert table, arrange them on a platter dusted with powdered sugar. For a festive occasion, drizzle with chocolate and stack into a tower, also known as a croquembouche. They also pair beautifully with coffee, espresso, or a sweet dessert wine like Vin Santo.

Final Thoughts

Special Italian Cream Puffs with Custard Filling are a dessert that brings together the delicate craftsmanship of pastry-making and the comforting richness of custard. While they may look fancy, the process is quite approachable once broken down into steps. The reward is a batch of golden, airy puffs with a creamy center that feels like a taste of Italy in every bite. Whether you make them for a holiday, a family gathering, or just to treat yourself, these cream puffs are sure to impress and become a treasured recipe in your collection.

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