Italian Cream Puffs with Custard Filling: An Irresistible Classic Recipe

There are few desserts as elegant and delightful as a perfectly made Italian Cream Puff, affectionately known as Bignè in Italy. These little clouds of choux pastry, bursting with a rich, creamy vanilla custard, are a testament to classic Italian patisserie. They might look fancy, but I promise you, with this step-by-step guide, you'll be creating bakery-worthy cream puffs right in your own kitchen.

Whether you're planning a special occasion or simply craving a sophisticated sweet treat, these Italian Cream Puffs will undoubtedly impress. Let's dive into mastering this irresistible classic!

Why These Italian Cream Puffs Will Become Your Go-To Dessert

Imagine biting into a golden, airy shell, followed by a rush of smooth, sweet vanilla custard. That's the magic of these Bignè! This recipe focuses on creating a light-as-air choux pastry from scratch, paired with a luscious homemade custard that surpasses any store-bought version. It’s a rewarding baking project that culminates in a dessert that feels both celebratory and deeply satisfying. If you enjoy other Italian classics, you'll adore adding this sweet masterpiece to your repertoire.

The Art of Choux Pastry: Building the Perfect Puff

At the heart of any great cream puff is the choux pastry. While its French name might sound intimidating, it’s surprisingly straightforward. The process involves cooking water, butter, sugar, and salt, then incorporating flour to form a dough, and finally adding eggs. This unique method creates steam within the dough during baking, which is what gives cream puffs their characteristic hollow interior, perfect for filling. For a deeper understanding of this fascinating dough, I recommend exploring its origins and science on Wikipedia's Choux Pastry page.

Essential Ingredients for Your Italian Cream Puffs

Gathering your ingredients beforehand makes the baking process smooth and enjoyable. You'll need separate sets for the choux pastry and the vanilla custard.

For the Choux Pastry:

• 1 cup water
• 1/2 cup (1 stick) unsalted butter
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

For the Vanilla Custard Filling:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, softened

For Dusting:

• Powdered sugar

Step-by-Step: Crafting Your Irresistible Italian Cream Puffs

Follow these instructions closely for a flawless batch of Italian Cream Puffs:

1. Step 1: Preheat your oven to 400°F (200°C). Prepare two baking sheets by lining them with parchment paper or silicone mats.
2. Step 2: In a medium saucepan, combine the water, butter, sugar, and salt. Place over medium heat and bring the mixture to a rolling boil. Immediately remove the saucepan from the heat. Add all of the flour at once and stir vigorously with a wooden spoon until a smooth ball of dough forms.
3. Step 3: Return the saucepan to low heat. Continue to cook and stir the dough constantly for 1-2 minutes. This crucial step helps to dry out the dough, which is essential for airy puffs. A thin film should form on the bottom of the pan. Remove from heat and transfer the dough to a large mixing bowl. Allow it to cool for about 5 minutes.
4. Step 4: Add the eggs one at a time to the cooled dough, beating thoroughly after each addition until each egg is fully incorporated and the dough is smooth and glossy. The final dough should be thick enough to hold its shape when piped.
5. Step 5: Transfer the choux pastry to a pastry bag fitted with a large round tip. Alternatively, you can use a sturdy Ziploc bag with a corner snipped off. Pipe 1.5-2 inch mounds onto your prepared baking sheets, ensuring they are spaced about 2 inches apart.
6. Step 6: Bake the puffs for 20 minutes at 400°F (200°C). After 20 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 15-20 minutes, or until the puffs are deeply golden brown and feel hollow. Turn off the oven, prop the door open slightly, and let the puffs cool inside for 10-15 minutes to prevent them from deflating. Transfer them to a wire rack to cool completely.
7. Step 7: To make the custard, whisk together the whole milk and half of the granulated sugar in a clean saucepan over medium heat. Stir occasionally and bring the mixture to a gentle simmer.
8. Step 8: In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until the mixture is smooth and pale.
9. Step 9: Gradually temper the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Pour the entire mixture back into the saucepan and cook over medium heat, whisking continuously, until the custard thickens significantly and comes to a boil. Boil for 1 minute, still whisking, to ensure proper cooking.
10. Step 10: Remove the custard from the heat. Stir in the vanilla extract and softened unsalted butter until the custard is smooth and creamy. Transfer the custard to a clean bowl, cover the surface directly with plastic wrap (to prevent a skin from forming), and refrigerate until completely chilled, ideally for at least 2 hours or overnight.
11. Step 11: Once the custard is thoroughly chilled, whisk it briefly to loosen its consistency. If desired, transfer it to a pastry bag with a small round tip. Make a small hole in the bottom or side of each cooled cream puff and pipe in the custard until fully filled.
12. Step 12: Arrange the filled cream puffs on a serving platter. Generously dust them with powdered sugar just before serving. Enjoy these delightful sweet treats immediately!

Expert Tips for Perfect Cream Puffs Every Time

• Don't Rush the Dough: Properly cooking the choux pastry on the stovetop to dry it out is crucial. This ensures maximum puff and crispness.
• Cool the Dough Slightly: Before adding the eggs, let the cooked dough cool for a few minutes. This prevents the eggs from scrambling.
• Resist the Urge to Peek: Do not open the oven door during the first 20 minutes of baking. This can cause your beautiful puffs to collapse.
• Cool Gradually: Allowing the puffs to cool in the oven with the door slightly ajar helps them retain their shape and crispness.
• Thoroughly Chill Custard: A well-chilled custard is easier to handle and pipe, and will hold its shape better within the puffs.

Serving Suggestions and Flavor Variations

These Italian Cream Puffs are an elegant dessert on their own, simply dusted with powdered sugar. However, you can elevate them further! Consider a drizzle of melted chocolate, a vibrant raspberry coulis, or even a sprinkle of finely chopped pistachios for an added touch. Experiment with your custard too – a hint of almond extract, orange zest, or even a touch of coffee can create exciting new flavor profiles. They are perfect for holiday gatherings, dinner parties, or as a sophisticated afternoon indulgence.

Making Italian Cream Puffs is a truly rewarding experience, transforming simple ingredients into a show-stopping dessert. With this recipe, you have all the tools to recreate this beloved classic and bring a taste of Italy into your home. Happy baking!

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Italian Cream Puffs with Custard Filling

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• Total Time: 2 hours 40 minutes (includes chilling)
• Yield: 24-30 cream puffs 1x
• Diet: Vegetarian

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Description

These delightful Italian Cream Puffs (Bignè) feature light, airy choux pastry shells generously filled with a rich, creamy vanilla custard.

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Ingredients

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1 cup water
1/2 cup (1 stick) unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
2 cups whole milk
1/2 cup granulated sugar (for custard)
4 large egg yolks
1/4 cup cornstarch
1 teaspoon vanilla extract
2 tablespoons unsalted butter, softened (for custard)
Powdered sugar, for dusting

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Instructions

Step 1: Preheat your oven to 400°F (200°C). Prepare two baking sheets by lining them with parchment paper or silicone mats.
Step 2: In a medium saucepan, combine the water, butter, sugar, and salt. Place over medium heat and bring the mixture to a rolling boil. Immediately remove the saucepan from the heat. Add all of the flour at once and stir vigorously with a wooden spoon until a smooth ball of dough forms.
Step 3: Return the saucepan to low heat. Continue to cook and stir the dough constantly for 1-2 minutes. This crucial step helps to dry out the dough, which is essential for airy puffs. A thin film should form on the bottom of the pan. Remove from heat and transfer the dough to a large mixing bowl. Allow it to cool for about 5 minutes.
Step 4: Add the eggs one at a time to the cooled dough, beating thoroughly after each addition until each egg is fully incorporated and the dough is smooth and glossy. The final dough should be thick enough to hold its shape when piped.
Step 5: Transfer the choux pastry to a pastry bag fitted with a large round tip. Alternatively, you can use a sturdy Ziploc bag with a corner snipped off. Pipe 1.5-2 inch mounds onto your prepared baking sheets, ensuring they are spaced about 2 inches apart.
Step 6: Bake the puffs for 20 minutes at 400°F (200°C). After 20 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 15-20 minutes, or until the puffs are deeply golden brown and feel hollow. Turn off the oven, prop the door open slightly, and let the puffs cool inside for 10-15 minutes to prevent them from deflating. Transfer them to a wire rack to cool completely.
Step 7: To make the custard, whisk together the whole milk and half of the granulated sugar in a clean saucepan over medium heat. Stir occasionally and bring the mixture to a gentle simmer.
Step 8: In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until the mixture is smooth and pale.
Step 9: Gradually temper the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Pour the entire mixture back into the saucepan and cook over medium heat, whisking continuously, until the custard thickens significantly and comes to a boil. Boil for 1 minute, still whisking, to ensure proper cooking.
Step 10: Remove the custard from the heat. Stir in the vanilla extract and softened unsalted butter until the custard is smooth and creamy. Transfer the custard to a clean bowl, cover the surface directly with plastic wrap (to prevent a skin from forming), and refrigerate until completely chilled, ideally for at least 2 hours or overnight.
Step 11: Once the custard is thoroughly chilled, whisk it briefly to loosen its consistency. If desired, transfer it to a pastry bag with a small round tip. Make a small hole in the bottom or side of each cooled cream puff and pipe in the custard until fully filled.
Step 12: Arrange the filled cream puffs on a serving platter. Generously dust them with powdered sugar just before serving. Enjoy!

Notes

For best results, ensure your butter and eggs are at room temperature. Don't rush the chilling process for the custard; a firm, cold custard makes filling much easier and prevents soggy pastries.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking, Custard Making
• Cuisine: Italian

Nutrition

• Serving Size: 1 cream puff
• Calories: 180 kcal
• Sugar: 8g
• Sodium: 60mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 90mg

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