Name: Italian Custard Cream Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2¾ cups unbleached all-purpose flour; ⅛ tsp salt; ½ tsp baking soda; 2 cups water; 9½ tbsp butter; 6 large eggs; 1 cup sugar; ½ cup flour; ¼ tsp salt; 3 cups whole milk; 4 egg yolks; 3 tbsp unsalted butter; 1½ tsp vanilla extract; 1 tbsp rum (optional, for added depth)

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Italian Cream Puffs with Custard Filling are a classic pastry featuring light, airy choux shells filled with a rich, velvety custard. These elegant treats are perfect for special occasions like St. Joseph’s Day, family gatherings, or as an indulgent dessert for any time of the year. With a hint of vanilla and a touch of rum, the creamy filling enhances the delicate pastry, making each bite irresistible.

Why You’ll Love This Recipe

Classic Italian dessert: A traditional treat perfect for celebrations.
Light and airy texture: The choux pastry is crisp on the outside and hollow inside, ready to be filled.
Rich and creamy custard filling: Made with egg yolks, vanilla, and a hint of rum for a luxurious flavor.
Make-ahead friendly: Prepare the puffs and custard in advance for easy assembly.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cream Puff Pastry:

2 ¾ cups unbleached all-purpose flour
⅛ tsp salt
½ tsp baking soda
2 cups water
9 ½ tbsp butter
6 large eggs

For the Custard Filling:

1 cup sugar
½ cup flour
¼ tsp salt
3 cups whole milk
4 egg yolks
3 tbsp unsalted butter
1 ½ tsp vanilla extract
1 tbsp rum (optional)

Directions

Step 1: Prepare the Cream Puff Dough

Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a saucepan over medium heat, combine water, butter, and salt. Bring to a boil.
Reduce heat to low and stir in the flour and baking soda, mixing continuously until the dough forms a ball and pulls away from the sides of the pan.
Remove from heat and let the dough cool slightly.
Beat in the eggs one at a time, mixing thoroughly after each addition until smooth and glossy.
Transfer the dough to a piping bag fitted with a round tip and pipe small mounds onto the prepared baking sheet.
Bake for 20–25 minutes, or until puffed and golden brown.
Let cool completely before filling.

Step 2: Make the Custard Filling

In a saucepan, whisk together sugar, flour, and salt. Gradually add milk, whisking until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
In a separate bowl, whisk egg yolks. Slowly add a few spoonfuls of the hot milk mixture to the yolks, whisking constantly to temper them.
Gradually pour the egg mixture back into the saucepan, stirring continuously.
Cook for another 2–3 minutes, then remove from heat.
Stir in butter, vanilla extract, and rum. Let cool completely.

Step 3: Fill and Serve

Transfer the custard to a piping bag fitted with a small round tip.
Slice the cream puffs in half or poke a small hole in the bottom of each puff.
Pipe the custard into each puff until filled.
Dust with powdered sugar before serving.

Servings and Timing

Servings: 12 cream puffs
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

Chocolate Custard: Add 2 tbsp cocoa powder to the custard for a chocolate twist.
Almond-Flavored Puffs: Replace the rum with almond extract for a nutty variation.
Lemon Custard: Stir in lemon zest and replace the rum with lemon juice for a citrusy version.
Pastry Cream Alternative: Use whipped cream or ricotta filling for a lighter version.

Storage/Reheating

Refrigeration: Store filled cream puffs in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze unfilled cream puffs for up to 2 months. Reheat in the oven at 300°F for 5 minutes before filling.
Serving: Best served fresh; allow chilled cream puffs to sit at room temperature for 10 minutes before serving.

FAQs

1. Why did my cream puffs deflate?

They may not have been baked long enough. Ensure they are golden brown and fully set before removing them from the oven.

2. Can I make the custard ahead of time?

Yes, the custard can be prepared up to 2 days in advance and stored in the refrigerator.

3. What is the best way to fill the cream puffs?

Use a piping bag with a small tip to fill through a hole in the bottom or slice them in half and spoon in the filling.

4. Can I use store-bought custard?

Yes, but homemade custard provides the best flavor and texture.

5. How do I ensure my custard is smooth?

Whisk constantly while cooking, and strain through a fine-mesh sieve if lumps appear.

6. Can I make mini cream puffs?

Yes, simply pipe smaller mounds of dough and reduce the baking time by 5 minutes.

7. What can I serve with these cream puffs?

They pair well with espresso, cappuccino, or a dusting of cocoa powder for an extra treat.

8. Can I skip the rum?

Yes, the rum is optional and can be replaced with more vanilla extract.

9. Can I fry the cream puffs instead of baking them?

No, choux pastry is designed for baking and will not work well when fried.

10. What’s the best way to prevent the puffs from becoming soggy?

Fill them just before serving to maintain their crisp texture.

Conclusion

Italian Cream Puffs with Custard Filling are a timeless dessert that combines light, airy pastry with rich, creamy custard. Whether you’re celebrating a special occasion or simply craving a sweet treat, these elegant pastries are sure to impress. Try this recipe and enjoy a taste of Italian tradition!