Description
Special Italian Cream Puffs with Custard Filling are light, airy choux pastry shells filled with smooth vanilla custard and finished with a dusting of powdered sugar, making an elegant and classic Italian-style dessert.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 4 large egg yolks
- 1 tsp vanilla extract
- Pinch of salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan, bring water and butter to a boil.
- Add flour and salt all at once, stirring vigorously until a dough forms and pulls away from the pan.
- Remove from heat and let cool slightly.
- Beat in eggs one at a time until smooth and glossy.
- Pipe or spoon dough onto the baking sheet.
- Bake for 25–30 minutes until puffed and golden. Cool completely.
- For the custard, heat milk in a saucepan until steaming.
- Whisk sugar, cornstarch, and egg yolks in a bowl.
- Slowly whisk hot milk into egg mixture, then return to saucepan.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in vanilla.
- Cool custard completely.
- Slice or poke cream puffs and fill with custard.
- Dust with powdered sugar before serving.
Notes
- Do not open the oven while baking to prevent deflating.
- Cream puffs can be filled just before serving for best texture.
- Custard can be made a day ahead and refrigerated.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian