Craving an indulgent dessert that blends texture and flavor like no other? These Italian Cream Puffs with Custard Filling are your answer. With golden, airy pastry shells filled to the brim with luscious vanilla custard, each bite delivers a delicious contrast of crisp and creamy. Rooted in Italian tradition, these treats are perfect for holidays, family gatherings, or when you’re in the mood to bake something special. Whether you’re nostalgic for old-world pastries or looking to wow a crowd, this authentic recipe brings Italy’s patisserie magic straight to your kitchen.
Why You’ll Love This Recipe
- Authentic Flavor: Inspired by traditional Italian pastries, these cream puffs boast rich vanilla custard and a delicate pastry shell.
- Perfect Texture: Light, airy, and crisp on the outside; creamy and decadent on the inside.
- Crowd-Pleaser: Great for celebrations, parties, or an indulgent afternoon treat.
- Customizable: Add a cherry on top, a dusting of powdered sugar, or even dip them in chocolate.
Ingredients
For the Pastry:
- 2¾ cups unbleached all-purpose flour
- ⅛ teaspoon salt
- ½ teaspoon baking soda
- 2 cups water
- 9½ tablespoons butter
- 6 large eggs
For the Custard Filling:
- 1 cup granulated sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 3 tablespoons unsalted butter
- 1½ teaspoons vanilla extract
How to Make Italian Cream Puffs with Custard Filling
Make the Pastry Shells:
- Set your oven to 425°F (220°C) and prepare a baking tray by lining it with parchment paper.
- Sift the flour, salt, and baking soda together in a mixing bowl.
- In a sturdy saucepan, combine the water and butter, bringing it to a boil. Once the butter is fully melted, take the pan off the heat.
- Add the flour mixture all at once and stir vigorously until a dough forms.
- Return to medium heat, stirring continuously until the dough pulls away from the pan sides.
- Remove from heat. Let cool slightly, then add eggs one at a time, beating thoroughly after each addition.
- Transfer the dough into a pastry bag with a ½-inch tip. Pipe 3-inch mounds onto the baking sheet, spacing them about ½ inch apart.
- Bake for 20 minutes or until golden brown. Use a knife to slit each puff to release steam. Cool on wire racks.
Make the Custard Filling:
- Combine the sugar, flour, and salt in a saucepan and whisk together. Gradually whisk in the milk.
- Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble.
- Lower the heat and continue stirring for another 2 minutes.
- In a small bowl, temper the egg yolks by slowly adding some hot custard mixture, then return to the saucepan.
- Cook for another 2 minutes at a gentle boil.
- Remove the pan from heat and mix in the butter and vanilla extract until smooth.
- Pour custard into a shallow dish, press plastic wrap directly onto the surface, and refrigerate until completely cool.
Assemble the Cream Puffs:
- Once pastries and custard are cool, fill a clean pastry bag with the custard.
- Pipe custard into each puff through the slit until full.
- Garnish with cherries and a dusting of powdered sugar, if desired.
Helpful Tips
- Room Temperature Eggs: Incorporate more smoothly into the dough.
- Don’t Overbake: Keep an eye to prevent burning, but ensure they’re golden and hollow-sounding.
- Let Cool Completely: Both pastry and custard should be cooled to avoid sogginess.
- Use a Star Tip: For decorative flair when piping the dough.
Substitutions And Variations
- No Rum? Simply skip it or replace with almond extract for a nutty twist.
- Dairy-Free: Use plant-based butter and oat milk for a lactose-free version.
- Chocolate Lovers: Drizzle with melted chocolate or fill with chocolate custard.
- Fruit Forward: Add a dollop of fruit preserves inside before piping the custard.
Frequently Asked Questions
Can I make the pastry ahead of time? Absolutely! Simply bake the pastry shells in advance and store them in an airtight container for up to two days.
Why did my cream puffs deflate? They may not have been baked long enough or weren’t slit to release steam.
Can I freeze them? Freeze unfilled shells. Reheat in a warm oven to crisp before filling.
Storage Instructions
- Filled Cream Puffs: Store in the fridge for up to 2 days in an airtight container.
- Unfilled Shells: Room temperature for 2 days or freeze for up to a month.
- Custard: Refrigerate in an airtight container for up to 4 days.
Conclusion
Italian Cream Puffs with Custard Filling are a delightful fusion of crisp pastry and rich, creamy custard. They look elegant, taste heavenly, and are surprisingly simple to make. Ready to impress your guests or treat yourself to an Italian classic? Try this recipe today and let us know how it turned out in the comments! For more sweet inspirations, don’t forget to check out our other Italian dessert recipes.
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Italian Cream Puffs with Custard Filling
- Total Time: 55 minutes
- Yield: 12 large or 24 small cream puffs 1x
- Diet: Vegetarian
Description
Italian Cream Puffs with Custard Filling are crisp, airy pastries filled with smooth vanilla custard. A classic dessert perfect for holidays, celebrations, or weekend baking. Make them from scratch with this authentic Italian recipe and enjoy bakery-quality results at home. Try it today!
Ingredients
For the Pastry:
2¾ cups unbleached all-purpose flour
⅛ tsp salt
½ tsp baking soda
2 cups water
9½ tbsp butter
6 large eggs
For the Custard Filling:
1 cup granulated sugar
½ cup all-purpose flour
¼ tsp salt
3 cups whole milk
4 large egg yolks
3 tbsp unsalted butter
1½ tsp vanilla extract
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
Sift flour, salt, and baking soda into a bowl.
In a saucepan, boil water and butter. Remove from heat, stir in flour mix until a dough forms.
Return to heat, stir until dough pulls away from sides. Let cool slightly.
Beat in eggs one at a time. Transfer to a piping bag.
Pipe 3-inch puffs on sheet, bake 20 mins until golden.
Slit each puff to release steam. Cool on rack.
For custard, whisk sugar, flour, salt in a saucepan. Gradually add milk.
Cook over medium heat until thick.
Temper yolks with hot custard, return all to pan. Cook 2 mins.
Off heat, stir in butter and vanilla. Cool with plastic wrap on surface.
Fill cooled puffs with custard using piping bag. Garnish as desired.
Notes
Bake shells in advance and store in an airtight container for 2 days.
Fill just before serving to keep them crisp.
Refrigerate leftover custard up to 4 days.
Optional: Top with powdered sugar or cherries for a festive look.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 small cream puff
- Calories: 165
- Sugar: 8g
- Carbohydrates: 18g
- Protein: 4g