Italian Cream Puffs Custard
These Italian cream puffs offer the perfect marriage of crisp, buttery pastry and smooth, luscious custard. Light puff pastry rounds bake up golden and flaky, then are filled with a velvety custard made from milk, egg yolks, and vanilla. A gentle dusting of powdered sugar adds an elegant finishing touch, embodying the charm of classic Italian desserts—simple, refined, and absolutely irresistible.
Ideal for celebrations or a sophisticated treat, each bite balances airy pastry with creamy sweetness in a way that never goes out of style.
Italian Cream Puffs
Puff Pastry
- 1 sheet puff pastry, thawed
- Powdered sugar, for dusting
Custard Filling
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- Pinch of salt
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
Instructions
Step 1: Bake the Pastry
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the puff pastry into rounds using a cookie cutter or glass. Arrange them on the baking sheet and prick lightly with a fork to prevent excessive puffing.
Bake for 15–18 minutes until golden and crisp. Let cool completely.
Step 2: Make the Custard
In a medium saucepan, whisk together milk, sugar, cornstarch, and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture thickens.
Meanwhile, beat the egg yolks in a separate bowl. Slowly whisk in a small amount of the hot milk mixture to temper the yolks, then return everything to the saucepan.
Continue cooking for about 5 minutes, stirring constantly until smooth and thick. Remove from heat, then stir in vanilla and butter. Transfer custard to a bowl, cover directly with plastic wrap, and chill for 30 minutes.
Step 3: Assemble the Cream Puffs
Slice the cooled pastry rounds horizontally.
Pipe or spoon the custard onto the bottom halves, then cover with the top halves.
Dust with powdered sugar just before serving.
