ADVERTISEMENT
Instructions for Making Italian Cream Puffs with Custard Filling
#### **Step 1: Make the Choux Pastry (The Shells)**
1. **Preheat the oven** to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. **Combine water, butter, salt, and sugar** in a medium saucepan. Bring the mixture to a boil over medium heat, stirring occasionally to melt the butter.
3. Once the butter has melted and the mixture is boiling, add the **flour** all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball. This will take about 1-2 minutes.
4. Remove the saucepan from the heat and let the dough cool for about 5 minutes, just until it’s warm, not hot.
5. **Add the eggs, one at a time**, mixing well after each addition. The dough will seem a little lumpy at first, but it will smooth out as you incorporate each egg. Continue mixing until the dough is smooth and shiny.
6. **Transfer the dough** to a piping bag or a large resealable plastic bag with the tip cut off. Pipe the dough onto the prepared baking sheet in 1.5-inch mounds, spacing them about 2 inches apart. If you prefer uniform shapes, use a spoon to shape the dough.
7. **Bake** in the preheated oven for about **20-25 minutes** or until the puffs are golden brown and puffed up. Avoid opening the oven door during baking, as this can cause the puffs to deflate.
8. Once baked, **remove the cream puffs** from the oven and cool them completely on a wire rack. Once cooled, you can use a sharp knife to make a small slit in the side of each puff to make room for the custard filling.
#### **Step 2: Make the Custard Filling**
1. In a medium saucepan, **combine the milk** and **half of the sugar**. Heat over medium heat until it just begins to simmer, stirring occasionally to dissolve the sugar.
2. While the milk is heating, whisk together the **egg yolks** and the **remaining sugar** in a separate bowl until smooth. Gradually add the **cornstarch** and whisk until fully incorporated.
3. Once the milk is simmering, slowly pour it into the egg yolk mixture while constantly whisking to temper the eggs and avoid curdling.
4. **Return the mixture** to the saucepan and cook over medium heat, whisking constantly, until it thickens and starts to boil. This should take about 3-5 minutes. Continue to cook for another minute after it reaches a boil.
5. **Remove the saucepan from the heat** and stir in the **vanilla extract** and **butter**. Whisk until the butter is fully melted and the custard is smooth.
6. **Transfer the custard** to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours to chill.
#### **Step 3: Assemble the Italian Cream Puffs**
1. Once the cream puffs have cooled and the custard has chilled, it’s time to assemble your cream puffs.
2. **Fill a piping bag** with the cooled custard filling. If you don’t have a piping bag, you can use a spoon to fill each puff.
3. **Carefully insert the piping tip** into the slit you made in each cream puff. Fill each puff with the custard, being careful not to overfill.
4. Once all the cream puffs are filled, **dust them lightly** with powdered sugar for a finishing touch.
5. **Serve** immediately, or refrigerate them until ready to serve.
### Tips for Perfect Italian Cream Puffs
– **Choux Pastry Tips**: Be sure to let the dough cool slightly before adding the eggs, as this prevents the eggs from cooking prematurely. The texture of the dough should be thick but smooth. If the dough is too runny, add a bit more flour, one tablespoon at a time.
– **Make Ahead**: Both the cream puffs and the custard filling can be made ahead of time. You can store the unfilled cream puffs in an airtight container at room temperature for up to 2 days, or freeze them for longer storage. The custard filling can be stored in the fridge for up to 3 days.
– **Customize the Filling**: While custard is classic, you can customize the filling to suit your taste. Try adding a few tablespoons of chocolate chips to the custard, or mix in a little orange zest or almond extract for a different flavor.
– **Don’t Rush the Baking**: For perfectly puffed and airy shells, avoid opening the oven door during the first 20 minutes of baking. The steam created inside the oven helps the cream puffs rise. If you open the door too soon, they may deflate.
### Conclusion
**Italian Cream Puffs with Custard Filling** are an irresistible dessert that combines the delicate lightness of choux pastry with the creamy richness of custard. Whether you’re serving them at a special dinner or indulging in a sweet treat after a meal, these cream puffs are sure to impress. With their crisp, golden shell and silky, vanilla custard, they offer a melt-in-your-mouth experience that’s both elegant and delicious.
Once you’ve mastered the art of making these cream puffs, they’ll quickly become a favorite go-to dessert in your kitchen. So go ahead—get creative and indulge in these delightful, Italian-inspired pastries!
