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Italian Cream Puffs with Custard Filling

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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.

Ingredients

Units Scale
  • 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

  1. 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.
  2. Remove from heat and cool slightly. Beat in eggs one at a time until smooth.
  3. 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.
  4. 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.
  5. 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.
  6. Chill the custard until set and cold.
  7. 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

Find it online: https://yumfoodusa.com/italian-cream-puffs-with-custard-filling/