Italian Cream Puffs Custard
These Italian cream puffs are the perfect blend of golden, flaky pastry and silky custard. Puff pastry rounds bake up light and crisp, then are filled with a smooth custard made from milk, egg yolks, and vanilla. A light dusting of powdered sugar adds the finishing touch, capturing the essence of classic Italian pastries—simple, elegant, and utterly irresistible.
Perfect for special occasions or as a refined dessert to impress guests, each bite balances buttery pastry with sweet, creamy filling in a way that never goes out of style.
Italian Cream Puffs
Puff Pastry:
- Puff pastry sheet, thawed – 1
- Powdered sugar – for dusting
Custard Filling:
- Whole milk – 2 cups
- Granulated sugar – ½ cup
- Cornstarch – ¼ cup
- Pinch of salt
- Egg yolks – 4 large
- Vanilla extract – 2 tsp
- Unsalted butter – 2 tbsp
Instructions:
Step 1: Bake the Pastry
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut puff pastry into circles using a round cutter. Arrange on the sheet and prick lightly with a fork.
- Bake 15–18 minutes, until golden and flaky. Let cool completely.
Step 2: Prepare the Custard
- In a saucepan, whisk together milk, sugar, cornstarch, and salt. Cook over medium heat, stirring frequently, until thickened.
- In a separate bowl, whisk egg yolks. Slowly add a bit of the hot milk mixture to temper the yolks, then return everything to the saucepan.
- Cook for about 5 minutes, stirring constantly until smooth. Remove from heat and stir in vanilla and butter.
- Transfer custard to a bowl, cover directly with plastic wrap, and chill for 30 minutes.
Step 3: Assemble the Cream Puffs
- Slice cooled pastry rounds in half horizontally.
- Pipe or spoon custard onto the bottom halves, then top with the remaining halves.
- Dust with powdered sugar just before serving.
✨ Crisp, creamy, and elegant—these Italian cream puffs are a classic dessert that never fails to impress.
