Crisp, golden pastry shells filled with a luscious, velvety custard—these Italian cream puffs are an elegant and timeless dessert. Perfect for holidays, special occasions, or simply indulging in a classic European sweet, these cream puffs offer the perfect balance of light pastry and rich filling.
Why You’ll Love This Recipe
These Italian cream puffs combine delicate, airy choux pastry with a luxurious custard made from real eggs, milk, and butter. The result is a bakery-worthy dessert that’s surprisingly achievable at home. They’re perfect for make-ahead entertaining, and the recipe allows for easy customization, from adding a touch of rum to flavoring the custard or piping with chocolate drizzle for a decadent finish.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cream Puff Dough:
- 2¾ cups unbleached all-purpose flour
- ⅛ teaspoon salt
- ½ teaspoon baking soda
- 2 cups water
- 9½ tablespoons butter
- 6 large eggs
For the Custard Filling:
- 1 cup sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 3 tablespoons unsalted butter
- 1½ teaspoons vanilla extract
- 1 tablespoon rum (optional)
Directions
Prepare the Cream Puff Dough:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large saucepan, bring the water and butter to a boil over medium heat.
- Reduce heat and stir in flour, salt, and baking soda all at once. Stir vigorously until the mixture forms a dough that pulls away from the sides of the pan.
- Remove from heat and let cool slightly.
- Beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
- Drop spoonfuls of dough (or pipe with a pastry bag) onto the prepared baking sheet, leaving space between each.
- Bake for 25–30 minutes, or until golden brown and puffed. Let cool completely before filling.
Make the Custard Filling:
- In a medium saucepan, whisk together the sugar, flour, and salt.
- Gradually whisk in the milk and cook over medium heat, stirring constantly until the mixture thickens and begins to bubble.
- In a separate bowl, whisk the egg yolks. Slowly pour some of the hot mixture into the yolks, whisking constantly to temper.
- Return the tempered mixture to the saucepan and cook for 2–3 minutes more, stirring constantly.
- Remove from heat and stir in the butter, vanilla extract, and rum (if using).
- Transfer the custard to a bowl, cover with plastic wrap (touching the surface), and chill until fully set and cold.
Assemble the Cream Puffs:
- Once cooled, slice each cream puff in half horizontally.
- Fill the bottom half with chilled custard using a spoon or piping bag.
- Place the top half back on and dust lightly with powdered sugar.
- Serve immediately, or chill for later enjoyment.
Servings and timing
Servings: 12 cream puffs
Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Calories: 285 kcal per serving
Variations
- Chocolate Drizzle: Top with melted dark chocolate or chocolate ganache for an extra indulgent finish.
- Fruit Filling: Add fresh berries or a dollop of berry compote inside each puff.
- Coffee Custard: Stir instant espresso powder into the custard base for a mocha twist.
- Mini Puffs: Make smaller puffs for bite-sized desserts or a party platter.
- Whipped Cream Option: Replace the custard with sweetened whipped cream for a lighter version.
Storage/Reheating
Filled cream puffs can be stored in the refrigerator for up to 2 days. For best results, store the shells and custard separately and assemble just before serving.
Avoid reheating, as cream puffs are best enjoyed cold or at room temperature.
FAQs
Can I make the cream puff shells in advance?
Yes, the shells can be made a day ahead. Store them in an airtight container and re-crisp in a 300°F oven for a few minutes if needed before filling.
How do I keep the puffs from collapsing?
Make sure they are fully baked—golden brown and hollow inside—before removing them from the oven. Cool completely before slicing.
Is the rum necessary in the custard?
No, it’s optional. It adds depth of flavor but can be omitted or replaced with another extract like almond.
Can I freeze cream puffs?
Yes. Freeze unfilled shells in an airtight bag. Thaw at room temperature and fill just before serving.
What’s the best way to fill the cream puffs?
A piping bag gives the most control and even distribution, but a spoon also works well for a more rustic presentation.
Can I use store-bought custard?
Yes, though homemade custard offers better flavor and texture. Store-bought can be a time-saving alternative.
Why is my custard lumpy?
It may have been cooked at too high a heat or not stirred continuously. Strain the custard through a sieve to remove lumps if needed.
Are these suitable for special occasions?
Absolutely—these cream puffs are ideal for holidays, tea parties, or any elegant gathering.
Can I add whipped cream to the custard?
Yes, folding in whipped cream after the custard has cooled creates a lighter texture similar to diplomat cream.
How do I make them look more professional?
Use a piping bag with a star tip for both filling and topping, and finish with powdered sugar or edible gold leaf for presentation.
Conclusion
Italian cream puffs with custard filling are a timeless dessert that combines crisp pastry and silky cream for a truly elegant treat. Whether you’re baking for a celebration or simply to enjoy a bit of European flair at home, these puffs deliver delightful texture, classic flavor, and a sense of indulgence in every bite.
PrintItalian Cream Puffs with Custard Filling
Crisp, golden shells filled with rich, velvety custard—these Italian cream puffs are a classic European dessert ideal for holidays, parties, or elegant sweet cravings.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 cream puffs 1x
- Category: Dessert
- Method: Baking, Cooking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- For the Cream Puff Dough:
- 2 3/4 cups unbleached all-purpose flour
- 1/8 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups water
- 9 1/2 tablespoons butter
- 6 large eggs
- For the Custard Filling:
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon rum (optional)
Instructions
- Prepare the Dough: In a saucepan, bring water and butter to a boil. Stir in flour, salt, and baking soda. Mix until the dough pulls away from the sides and forms a ball.
- Remove from heat and cool slightly. Beat in eggs one at a time until smooth.
- Drop or pipe spoonfuls onto a parchment-lined baking sheet. Bake at 400°F (200°C) for 25–30 minutes or until golden and puffed. Cool completely before filling.
- Make the Custard: In a saucepan, whisk together sugar, flour, and salt. Gradually whisk in milk and cook over medium heat, stirring constantly, until thickened.
- Whisk some of the hot mixture into the egg yolks, then return all to the pan. Cook 2–3 minutes more. Remove from heat and stir in butter, vanilla, and rum.
- Chill the custard until set and cold.
- Assemble: Slice cream puffs in half. Pipe or spoon the custard into the bottoms, then replace the tops. Dust with powdered sugar before serving.
Notes
- Ensure the dough is cool enough before adding eggs to prevent curdling.
- Use a piping bag for uniform puffs and clean custard filling.
- Cream puffs can be baked in advance and filled just before serving.
- Store filled puffs in the refrigerator for up to 2 days for best texture.
Nutrition
- Serving Size: 1 cream puff
- Calories: 285 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 125 mg