Italian cream puffs, also known as “bignè di San Giuseppe,” are delightful pastries filled with luscious custard and topped with a dusting of powdered sugar. These light and airy treats are perfect for special occasions, holidays, or whenever you want to indulge in a decadent dessert.
Why You’ll Love This Recipe
- Classic and timeless: A traditional Italian dessert loved by generations.
- Light and airy: The choux pastry creates a delicate shell that’s perfectly crisp on the outside and soft inside.
- Customizable: You can fill them with custard, whipped cream, or even chocolate ganache.
- Make-ahead friendly: Prepare the pastry and filling in advance for stress-free entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Water
- All-purpose flour
- Large eggs
- Granulated sugar
- Whole milk
- Vanilla extract
- Cornstarch
- Powdered sugar (for topping)
Directions
- Prepare the choux pastry:
- In a saucepan, combine butter and water, heating until the butter melts and the mixture simmers.
- Add flour and stir vigorously until the dough forms a ball and pulls away from the sides. Remove from heat.
- Let the mixture cool slightly, then beat in eggs one at a time until smooth and glossy.
- Bake the cream puffs:
- Preheat your oven to 375°F (190°C).
- Pipe or spoon small mounds of dough onto a lined baking sheet.
- Bake for 25–30 minutes or until golden brown and puffed. Let cool completely.
- Make the custard filling:
- In a saucepan, heat milk and sugar until warm.
- Whisk together egg yolks, cornstarch, and a bit of the warm milk mixture, then combine all ingredients in the saucepan.
- Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla. Chill before using.
- Assemble the cream puffs:
- Slice or pierce the cooled cream puffs and pipe in the custard filling.
- Dust with powdered sugar and serve.
Servings and Timing
- Servings: About 12 cream puffs
- Prep time: 20 minutes
- Cook time: 30 minutes
- Cooling time: 1 hour
Variations
- Chocolate cream filling: Add melted dark chocolate to the custard for a rich twist.
- Whipped cream filling: Replace the custard with sweetened whipped cream for a lighter option.
- Savory version: Skip the sugar and fill with herbed cream cheese or smoked salmon spread.
Storage/Reheating
- Refrigeration: Store assembled cream puffs in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze unfilled cream puffs in an airtight bag for up to 2 months. Thaw at room temperature before filling.
- Reheating: If desired, reheat the unfilled puffs in a 300°F (150°C) oven for 5 minutes to restore crispness.
FAQs
1. Can I make the custard filling ahead of time?
Yes, you can prepare the custard up to 2 days in advance and store it in the refrigerator.
2. Why did my cream puffs collapse?
Cream puffs may collapse if they are underbaked or if the oven door is opened too soon. Ensure they are golden and firm before removing them.
3. Can I use store-bought custard?
Absolutely! Store-bought custard can save time, though homemade custard offers the best flavor.
4. Do I need a piping bag to make cream puffs?
No, you can use a spoon to drop the dough onto the baking sheet if you don’t have a piping bag.
5. What type of milk is best for custard?
Whole milk works best for a rich and creamy custard, but you can use lower-fat milk if needed.
6. Can I make mini cream puffs?
Yes, simply pipe smaller mounds of dough and adjust the baking time accordingly.
7. How do I prevent the filling from leaking out?
Ensure the cream puffs are fully cooled and the custard is thick enough before filling.
8. What if my custard is too runny?
Cook the custard a bit longer to thicken it, or add a slurry of cornstarch and milk if needed.
9. Are Italian cream puffs the same as profiteroles?
They are similar but not identical. Profiteroles are often filled with ice cream and topped with chocolate sauce, while cream puffs are filled with custard or cream.
10. How do I transport cream puffs?
Place them in a single layer in a sturdy container to prevent squishing.
Conclusion
Italian cream puffs with custard filling are a timeless dessert that combines delicate choux pastry with creamy, flavorful custard. Perfect for any occasion, they can be customized to suit your taste and are sure to impress your guests. Whether you enjoy them as-is or with a creative twist, these cream puffs are a must-try treat.
PrintItalian Cream Puffs with Custard Filling
Delightful and airy cream puffs filled with a smooth and velvety custard. These Italian-inspired pastries are perfect for any occasion, offering a delicate balance of texture and flavor. Lightly dusted with powdered sugar, they’re a classic treat that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 cream puffs 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Cream Puffs (Pâte à Choux):
- 1 cup (240 ml) water
- 1/2 cup (113 g) unsalted butter
- 1/4 tsp salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
For the Custard Filling:
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 4 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
For Garnish:
- 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, butter, and salt. Bring to a boil over medium heat.
- Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes.
- Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Using a piping bag or spoon, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 25-30 minutes, or until golden brown and puffed. Let cool completely on a wire rack.
2. Make the Custard Filling:
- In a medium saucepan, whisk together milk, sugar, and cornstarch. Heat over medium heat, stirring constantly, until it begins to thicken.
- In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks to temper them, then pour the yolk mixture back into the saucepan.
- Continue to cook while stirring until the custard is thick and coats the back of a spoon.
- Remove from heat and stir in vanilla extract and butter. Let cool completely, then chill in the refrigerator.
3. Assemble the Cream Puffs:
- Slice each cream puff in half and fill with chilled custard using a piping bag or spoon.
- Replace the tops of the cream puffs and dust generously with powdered sugar.
Notes
- For extra flavor, you can add a splash of liqueur, like amaretto, to the custard.
- These are best enjoyed the same day but can be stored in the fridge for up to 2 days.