Here’s a classic recipe for Italian Cream Puffs with Custard Filling — light, airy choux pastry filled with smooth, rich custard. Perfect for a delightful dessert!
Italian Cream Puffs with Custard Filling
Ingredients:
For the Cream Puffs (Choux Pastry):
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1 cup water
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1/2 cup unsalted butter (1 stick)
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1/4 tsp salt
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1 cup all-purpose flour
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4 large eggs
For the Custard Filling (Pastry Cream):
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2 cups whole milk
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1/2 cup granulated sugar
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1/4 cup cornstarch
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4 large egg yolks
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2 tsp vanilla extract
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2 tbsp unsalted butter
Optional Topping:
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Powdered sugar for dusting
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Whipped cream
Instructions:
1. Make the Cream Puffs (Choux Pastry):
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a medium saucepan, bring water, butter, and salt to a boil over medium heat.
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Remove from heat, add flour all at once, and stir vigorously until dough forms a ball and pulls away from the sides.
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Let the dough cool slightly (about 5 minutes).
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Beat in eggs one at a time, fully incorporating each before adding the next. The dough should be smooth and shiny but thick enough to hold its shape.
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Using a spoon or piping bag, drop or pipe small mounds (about 1.5 inches in diameter) onto the baking sheet, spacing them about 2 inches apart.
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Bake for 15 minutes at 400°F, then reduce temperature to 350°F (175°C) and bake for another 15 minutes until puffed and golden brown. Do not open the oven door during baking.
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Remove from oven and pierce each puff with a skewer to release steam. Cool completely on a wire rack.
2. Make the Custard Filling (Pastry Cream):
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In a saucepan, heat milk over medium heat until just simmering. Remove from heat.
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In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
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Slowly pour about half of the hot milk into the egg mixture, whisking constantly to temper the eggs.
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Pour the tempered egg mixture back into the saucepan with remaining milk.
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Return to medium heat and whisk continuously until thickened and bubbling (about 3–5 minutes).
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Remove from heat and stir in butter and vanilla extract until smooth.
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Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin, and refrigerate until chilled.
3. Assemble:
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Slice the cream puffs in half or poke a hole in the bottom with a piping tip.
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Fill each puff generously with custard using a spoon or piping bag.
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Dust with powdered sugar or top with whipped cream if desired.