Italian Cream Puffs

why make this recipe

Italian Cream Puffs Custard is a delightful treat that captures the essence of Italian desserts with its light, airy pastry and rich, creamy custard filling. These puff pastries are perfect for parties, special occasions, or a sweet snack at home. With simple ingredients and easy steps, anyone can make these treats. They are sure to impress your family and friends!

how to make Italian Cream Puffs Custard

Ingredients:

• A little powdered sugar, to sprinkle on top
• 1 puff pastry sheet, let it thaw out first
• 2 teaspoons vanilla extract
• 1/2 cup white sugar
• A pinch of salt
• 2 cups whole milk
• 4 big egg yolks
• 2 tablespoons of butter (unsalted)
• 1/4 cup cornstarch

Directions:

1. Fire up your oven to 400°F (about 200°C). Lay parchment paper on a baking tray and get it ready to go.
2. Pour milk, sugar, salt, and cornstarch into a saucepan and mix well. Place over medium heat, stir often, and let it thicken up.
3. Crack your eggs and whisk up the yolks in a different bowl. Slowly mix in a splash of the hot milk mix (so you don’t get scrambled eggs). Pour that back into the pot.
4. Keep stirring the mixture until it’s smooth, about five minutes. Take it off the heat and mix in the butter and vanilla till it melts together.
5. Scoop the finished custard into a bowl. Lay plastic wrap straight over the top, pop it in the fridge, and chill for half an hour until it firms up.
6. Slice your puff pastry into rounds using a circle cutter, spread them out on your parchment-lined pan, and poke a couple of holes in each with a fork. Bake until they’re puffed and gold (about 15 to 18 minutes). Let them fully cool before you touch them.
7. Gently slice those cooled pastry circles across the middle. Pile or pipe the cold custard onto the bottoms, then put the tops back on to make a little sandwich.
8. Right before you pass them around, go ahead and dust the tops with some powdered sugar.

how to serve Italian Cream Puffs Custard

These Italian Cream Puffs Custard are best served fresh. Dust the tops with powdered sugar just before serving for a nice touch. Place them on a serving platter and enjoy them with coffee, tea, or as a light dessert after dinner.

how to store Italian Cream Puffs Custard

To store leftover cream puffs, keep them in an airtight container in the fridge. They are best eaten within a day or two for the freshest taste. If you have extra custard that isn’t used, store it in a separate container in the fridge for a couple of days as well.

tips to make Italian Cream Puffs Custard

• Make sure the puff pastry is fully thawed before using to ensure it puffs up nicely during baking.
• When making custard, keep the heat medium and stir constantly to avoid burning.
• Chill the custard thoroughly to make it easier to pipe or spread onto the pastry.

variation (if any)

You can add different flavors to the custard by mixing in some cocoa powder for chocolate cream puffs or adding citrus zest for a bright lemon flavor. You can also fill the puffs with whipped cream or flavored whipped toppings for a fun twist!

FAQs

1. Can I use a different type of pastry?
Yes, you can use choux pastry or even biscuit dough as an alternative to puff pastry.

2. How can I make the custard thicker?
If you want a thicker custard, you can increase the amount of cornstarch slightly.

3. Can these be made in advance?
While the pastry can be made ahead and stored, the custard should be made fresh for the best texture. You can prep them a few hours ahead but assemble right before serving for optimal freshness.

Italian Cream Puffs Custard

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Delightful Italian Cream Puffs with a light pastry and rich custard filling, perfect for any occasion.

• Total Time: 50 minutes
• Yield: 8 servings 1x

Ingredients

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• A little powdered sugar, to sprinkle on top
• 1 puff pastry sheet, thawed
• 2 teaspoons vanilla extract
• 1/2 cup white sugar
• A pinch of salt
• 2 cups whole milk
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1/4 cup cornstarch

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Instructions

1. Preheat the oven to 400°F (200°C) and prepare a baking tray with parchment paper.
2. In a saucepan, combine milk, sugar, salt, and cornstarch. Heat over medium, stirring until thickened.
3. In a separate bowl, whisk the egg yolks and slowly mix in a bit of the hot milk mixture. Pour this back into the saucepan.
4. Continue stirring until smooth, approximately 5 minutes. Remove from heat and mix in butter and vanilla until melted.
5. Transfer custard to a bowl, cover with plastic wrap, and chill in the fridge for 30 minutes.
6. Using a circle cutter, slice puff pastry into rounds and place on the baking tray. Poke holes in each round and bake for 15-18 minutes until puffed and golden. Allow to cool completely.
7. Gently slice the cooled pastry rounds in half, fill the bottoms with custard, and replace the tops.
8. Dust with powdered sugar before serving.

Notes

Best served fresh and can be enjoyed with coffee or tea. Store any leftovers in an airtight container in the fridge for a day or two.

• Author: nevaeh-hall
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 puff
• Calories: 250
• Sugar: 10g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 80mg