🇮🇹 Special Italian Cream Puffs with Custard Filling
These Italian Cream Puffs with Custard Filling (Bigné alla Crema) are a light, airy, and utterly irresistible dessert! Filled with silky vanilla custard and topped with powdered sugar, they’re a perfect treat for special occasions or a luxurious afternoon snack.
🍰 Introduction
Few desserts can rival the timeless charm of Italian Cream Puffs. Known in Italy as Bigné alla Crema, these delicate pastries are made from classic choux pastry (pâte à choux), baked until golden and crisp, then filled with a rich, smooth vanilla custard cream.
They’re elegant, impressive, and surprisingly simple to make once you know the technique. Whether you serve them for holidays, family gatherings, or a romantic dinner, these cream puffs will always steal the spotlight.
🧂 Ingredients
For the Choux Pastry (Pâte à Choux):
- ½ cup (120 ml) water
- ½ cup (120 ml) milk
- ½ cup (115 g) unsalted butter
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
For the Custard Filling (Crema Pasticcera):
- 2 cups (480 ml) milk
- 4 large egg yolks
- ½ cup (100 g) sugar
- ¼ cup (30 g) cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon butter (optional, for extra richness)
For Decoration:
- Powdered sugar for dusting
👩🍳 Instructions
Step 1: Prepare the Custard Filling
- In a saucepan, heat the milk until just warm — do not boil.
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale.
- Slowly pour the warm milk into the yolk mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring until thick and creamy (about 5 minutes).
- Remove from heat, add vanilla and butter, and stir until smooth.
- Cover with plastic wrap (touching the surface to prevent skin) and chill in the refrigerator.
Step 2: Make the Choux Pastry
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.
- Add flour all at once, stirring quickly until the dough forms a smooth ball and pulls away from the sides (about 2 minutes).
- Remove from heat and let cool for 5 minutes.
- Beat in eggs one at a time, mixing well after each addition until smooth and glossy.
- Transfer dough to a piping bag fitted with a round or star tip.
- Pipe small mounds (about 1½ inches wide) onto the baking sheet, leaving space between each.
Step 3: Bake the Cream Puffs
- Bake at 200°C (400°F) for 10 minutes, then reduce heat to 180°C (350°F) and bake another 20–25 minutes, until golden brown and puffed.
- Do not open the oven during baking.
- Let cool completely on a wire rack before filling.
Step 4: Fill the Cream Puffs
- Transfer the chilled custard cream to a piping bag with a small round tip.
- Poke a small hole in the side or bottom of each puff and pipe in the custard until filled.
Step 5: Decorate and Serve
Dust generously with powdered sugar before serving.
Optional: drizzle with melted chocolate or top with a light glaze for extra flair.
🍮 Tips for Success
- Make sure your dough cools slightly before adding eggs — too hot, and they’ll scramble.
- For perfectly hollow puffs, bake until golden and crisp, then pierce them with a toothpick to release steam.
- The custard can be flavored with lemon zest, coffee, or chocolate for a twist.
🧁 Storage
- Refrigerate filled cream puffs for up to 2 days in an airtight container.
- Unfilled shells can be stored at room temperature for 2 days or frozen for up to a month.
Light, creamy, and full of Italian elegance — these Special Italian Cream Puffs with Custard Filling are the perfect dessert to impress your guests and satisfy any sweet craving. Each bite delivers the perfect balance of crisp pastry and smooth, luxurious cream — a little taste of Italy in your kitchen! 🇮🇹💛
