Special Italian Cream Puffs with Custard Filling – Light, Fluffy, and Irresistible

Special Italian Cream Puffs with Custard Filling are an elegant dessert featuring airy choux pastry shells filled with silky pastry cream. Light yet indulgent, they’re perfect for holidays, celebrations, or simply treating yourself to something exquisite. With their crisp exterior, creamy interior, and dusting of powdered sugar, these cream puffs offer a bakery-quality experience right from your kitchen.

Why You’ll Love This Recipe

Delightfully Creamy – Smooth custard filling pairs perfectly with crisp pastry shells.
Elegant & Festive – A show-stopping dessert for any celebration.
Worth the Effort – Surprisingly easy once you master the simple steps.
Versatile – Fill with custard, whipped cream, or chocolate pastry cream.

Ingredients

For the Pastry (Choux):

• ½ cup (1 stick) unsalted butter
• 1 cup water
• 1 tbsp sugar
• ¼ tsp salt
• 1 cup all-purpose flour
• 4 large eggs

For the Custard Filling:

• 2 cups whole milk
• ½ cup granulated sugar
• 4 large egg yolks
• ¼ cup cornstarch
• 1 tsp vanilla extract
• 1 tbsp unsalted butter

Optional: powdered sugar for dusting

Instructions

1. Make the Custard Filling
   In a medium saucepan, heat milk until steaming (do not boil). In a bowl, whisk sugar, egg yolks, and cornstarch until smooth. Slowly pour hot milk into the egg mixture, whisking constantly. Return to the saucepan and cook over medium heat until thickened, whisking constantly. Remove from heat, stir in vanilla and butter, then cover with plastic wrap (pressing it against the surface). Chill until cold.
2. Prepare the Pastry Shells
   Preheat oven to 400°F (200°C). In a saucepan, combine butter, water, sugar, and salt. Bring to a boil, then add flour all at once, stirring vigorously until the dough pulls away from the sides of the pan. Remove from heat and cool for 5 minutes. Beat in eggs, one at a time, until smooth and glossy.
3. Bake the Shells
   Drop tablespoonfuls of dough onto a parchment-lined baking sheet, spacing 2 inches apart. Bake for 20–25 minutes, or until golden brown and puffed. Cool completely on a wire rack.
4. Fill the Puffs
   Once the shells are cool, cut them in half or poke a small hole in the bottom. Pipe the chilled custard into the centers.
5. Finish and Serve
   Dust with powdered sugar and serve immediately or refrigerate until ready to enjoy.

Nutritional Information

Calories: ~180
Protein: 4g
Fat: 10g
Carbohydrates: 18g
Sugar: 8g
Fiber: 0g

Tips for Success

• Keep Stirring the Custard – Prevents lumps and ensures silky smoothness.
• Add Eggs Gradually – Helps achieve a smooth, glossy choux dough.
• Cool Before Filling – Make sure both shells and custard are fully cooled.

Why This Recipe Works

The airy choux pastry is the perfect vessel for a rich, creamy custard. Baking the shells at a high temperature ensures they puff up beautifully, while the custard adds a luscious contrast in texture and flavor, creating a dessert that’s light yet luxurious.

Special Italian Cream Puffs with Custard Filling are an irresistible blend of crisp pastry and silky cream. They look impressive but are surprisingly simple to make, making them an ideal choice for special occasions or anytime you want a sweet, elegant treat.