Special Italian Cream Puffs with Custard Filling

Here’s a delicious recipe for Special Italian Cream Puffs with Custard Filling (Bigné con Crema Pasticcera)—a classic Italian treat that’s perfect for special occasions or indulgent desserts.

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🇮🇹 Special Italian Cream Puffs with Custard Filling

✨ Ingredients

For the Choux Pastry (Pâte à Choux):

• 1 cup (240 ml) water

• 1/2 cup (113 g) unsalted butter

• 1/4 tsp salt

• 1 tbsp sugar

• 1 cup (125 g) all-purpose flour

• 4 large eggs

For the Italian Custard Filling (Crema Pasticcera):

• 2 cups (480 ml) whole milk

• 1/2 cup (100 g) granulated sugar

• 4 large egg yolks

• 1/4 cup (30 g) cornstarch

• 1 tsp vanilla extract (or 1 vanilla bean, split and scraped)

• Zest of 1 lemon (optional, traditional Italian twist)

• 1 tbsp unsalted butter (optional, for a silkier finish)

Optional Topping:

• Powdered sugar for dusting

• Melted chocolate or icing (optional)

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🧑‍🍳 Instructions

1. Make the Custard (Crema Pasticcera)

1. In a medium saucepan, heat milk with lemon zest (if using) until just steaming—do not boil.

2. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale.

3. Slowly pour hot milk into the egg mixture while whisking constantly to temper.

4. Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened (about 3–5 minutes).

5. Remove from heat, stir in vanilla and butter (if using).

6. Strain through a fine sieve into a bowl, cover with plastic wrap touching the surface, and refrigerate until completely cool.

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2. Make the Choux Pastry

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a saucepan, combine water, butter, salt, and sugar. Bring to a boil.

3. Add flour all at once and stir vigorously until mixture forms a ball and pulls away from the sides (1–2 minutes).

4. Transfer to a bowl and cool slightly (5 mins).

5. Add eggs one at a time, beating well after each addition until smooth and glossy.

6. Using a piping bag or spoon, form 1.5-inch mounds on the baking sheet.

7. Bake 20–25 minutes or until golden brown and puffed. Let cool completely.

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3. Assemble the Cream Puffs

1. Slice each puff horizontally or poke a hole in the bottom.

2. Fill a piping bag with chilled custard and pipe into each puff.

3. Dust with powdered sugar or drizzle with chocolate if desired.