Special Italian Cream Puffs with Custard Filling Ingredients: 1 sheet puff pastry, thawed Powdered sugar, for dusting Custard Filling: 2 cups whole milk Recipe in First Coʍmеոτ 👇 Enjoy ❤️👇👇👇

 

Italian Cream Puffs with Custard (Bignè alla Crema)

A Classic Dessert That Turns Simple Ingredients into Pure Elegance

Italian desserts have a special way of feeling both humble and luxurious at the same time. They rarely rely on heavy decorations or overwhelming sweetness. Instead, they focus on balance—light textures, smooth creams, and flavors that feel comforting yet refined.

Few desserts capture this philosophy better than Italian Cream Puffs with Custard, known in Italy as Bignè alla Crema.

At first glance, they look simple: golden, airy pastry shells filled with silky vanilla custard and dusted with powdered sugar. But one bite tells a deeper story. The crisp exterior gives way to a soft, hollow center, followed by rich, creamy custard that melts on the tongue without being heavy.

This is the kind of dessert you’ll find in Italian bakeries, served at Sunday family lunches, weddings, holidays, and celebrations big and small. It’s a dessert that feels special—but once you understand the process, it’s completely achievable at home.

This guide will walk you through everything you need to know: the history, the technique, common mistakes, variations, and a complete step-by-step recipe to help you create perfect Italian cream puffs from scratch.

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What Are Italian Cream Puffs?

Italian cream puffs are made using choux pastry, a unique dough that relies on steam rather than yeast or baking powder to rise. The result is a light, hollow shell that’s ideal for fillings.

Traditionally, these cream puffs are filled with:

• Crema Pasticcera (Italian custard cream)

• Lightly sweetened, vanilla-scented

• Smooth, thick, and luxurious without being heavy

They’re often served:

• Plain with powdered sugar

• Glazed with chocolate

• Stacked into towers for celebrations

• Filled just before serving to maintain crispness

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Why This Recipe Works

This recipe focuses on:

• Proper custard thickness (not runny, not stiff)

• Crisp, fully baked shells that don’t collapse

• Balanced sweetness

• Clear explanations for beginners

If you’ve ever been intimidated by choux pastry or custard, this guide is designed to make both approachable.

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Ingredients Overview

For the Choux Pastry (Cream Puff Shells)

• 1 cup (240 ml) water

• ½ cup (115 g) unsalted butter

• 1 cup (125 g) all-purpose flour

• 4 large eggs

• ¼ teaspoon salt

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For the Italian Custard (Crema Pasticcera)

• 2 cups (480 ml) whole milk

• 4 large egg yolks

• ½ cup (100 g) granulated sugar

• ¼ cup (30 g) cornstarch

• 1 teaspoon vanilla extract (or vanilla bean)

• Optional: lemon peel for aroma

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For Finishing

• Powdered sugar for dusting

• Optional chocolate glaze or whipped cream

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Step 1: Making the Italian Custard (Crema Pasticcera)

Custard should be prepared first so it has time to cool completely.

Instructions

1. In a medium saucepan, heat the milk over medium heat until warm—not boiling.
   If using lemon peel or vanilla bean, add it now.

2. In a bowl, whisk together egg yolks and sugar until pale and smooth.

3. Add cornstarch and whisk until fully combined and lump-free.

4. Slowly pour the warm milk into the egg mixture while whisking continuously.

5. Return everything to the saucepan and cook over medium heat, stirring constantly.

6. As the mixture heats, it will begin to thicken. Continue stirring until it reaches a thick, pudding-like consistency.

7. Remove from heat and stir in vanilla extract (if not using vanilla bean).

8. Transfer custard to a bowl, cover with plastic wrap directly touching the surface, and cool completely.

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Custard Texture Tip

The custard should be:

• Thick enough to hold its shape

• Smooth and glossy

• Not rubbery or grainy

If it’s too thin, it will leak from the cream puffs.

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Step 2: Making the Choux Pastry

Choux pastry may feel unusual because the dough is cooked before baking. This step is essential for proper structure.

Instructions

1. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.

2. In a saucepan, combine water, butter, and salt. Bring to a rolling boil.

3. Add the flour all at once and stir vigorously with a wooden spoon.

4. The mixture will come together into a ball and pull away from the sides.

5. Continue cooking for 1–2 minutes to remove excess moisture.

6. Transfer dough to a bowl and let cool for 5 minutes.

7. Add eggs one at a time, mixing thoroughly after each addition.

8. The dough should be smooth, glossy, and thick but pipeable.

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Dough Consistency Check

Lift your spoon—
The dough should form a V-shape as it falls.
Too stiff? Add a small amount of beaten egg.
Too loose? It will not hold its shape.

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Step 3: Shaping and Baking the Cream Puffs

1. Transfer dough to a piping bag with a round tip.

2. Pipe small mounds (about 1½ inches wide) onto the baking sheet.

3. Lightly dampen a finger and smooth any peaks.

4. Bake at 400°F (200°C) for 15 minutes.

5. Reduce heat to 350°F (175°C) and bake another 15–20 minutes.

6. The puffs should be golden brown and feel light when lifted.

7. Turn off oven, crack door slightly, and let puffs dry for 10 minutes.

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Why They Collapse (and How to Prevent It)

Cream puffs collapse if:

• They’re underbaked

• Steam gets trapped inside

• Oven door is opened too early

Drying them out slightly ensures structure.

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Step 4: Filling the Cream Puffs

Once shells and custard are completely cool:

1. Poke a small hole in the bottom or side of each puff.

2. Fill a piping bag with custard.

3. Gently pipe custard until puff feels full but not bursting.

4. Wipe excess filling.

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Step 5: Finishing Touches

• Dust generously with powdered sugar

• Serve plain or drizzle with chocolate

• Chill briefly if desired, but serve same day for best texture

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Variations You Can Try

Chocolate Cream Puffs

Add melted dark chocolate to the custard.

Coffee Custard

Stir espresso powder into warm milk.

Orange or Lemon Cream

Add citrus zest to custard for brightness.

Whipped Cream + Custard Combo

Lighten custard with folded whipped cream.

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Serving Suggestions

Italian cream puffs are perfect for:

• Holiday dessert trays

• Birthday celebrations

• Afternoon coffee

• Elegant dinner finales

They pair beautifully with espresso or cappuccino.

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Storage Tips

• Unfilled shells: store airtight up to 2 days

• Filled cream puffs: refrigerate up to 24 hours

• Do not freeze filled puffs

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Why This Dessert Never Goes Out of Style

Italian cream puffs endure because they:

• Use simple pantry ingredients

• Feel elegant without excess

• Can be adapted endlessly

• Deliver contrast in every bite

Crisp, creamy, light, and indulgent—without being overwhelming.

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Final Thoughts

Making Italian Cream Puffs with Custard is more than following a recipe. It’s learning a foundational pastry skill that opens the door to countless classic desserts.

Once you master choux pastry and custard, you’ll realize how empowering it feels to recreate bakery-quality desserts at home. And when you serve these golden puffs—light as air, filled with smooth Italian cream—you’ll understand why they’ve remained beloved for generations.