Special Italian Cream Puffs with Custard Filling

These special Italian cream puffs with custard filling are delicate, golden pastries filled with rich, silky pastry cream that melts in every bite. Light on the outside, creamy on the inside, they’re a classic Italian dessert that always feels elegant and festive—perfect for holidays, celebrations, or anytime I want to impress with something truly delicious.

Why You’ll Love This Recipe

I love how these cream puffs strike the perfect balance between airy pastry and smooth, sweet custard. The dough (called pâte à choux) puffs up beautifully in the oven without yeast or baking powder. Once cooled and filled with vanilla-scented custard, each puff becomes a little bite of heaven. They look fancy but are easier to make than they seem—and once I got the hang of it, I couldn’t stop making them.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cream puff dough (choux pastry):

• Water

• Unsalted butter

• Salt

• All-purpose flour

• Eggs

For the custard filling:

• Whole milk

• Egg yolks

• Granulated sugar

• Cornstarch

• Unsalted butter

• Vanilla extract or vanilla bean paste

• Optional: whipped cream for folding into the custard for a lighter texture

For finishing:

• Powdered sugar (for dusting)

• Optional: melted chocolate or glaze for drizzling

Directions

Make the custard filling:

1. I warm the milk in a saucepan over medium heat until just steaming.

2. In a separate bowl, I whisk together egg yolks, sugar, and cornstarch until smooth.

3. I slowly pour the hot milk into the egg mixture while whisking to temper it, then return everything to the saucepan.

4. I cook the custard over medium heat, stirring constantly, until thickened and bubbling.

5. I remove it from heat, stir in the butter and vanilla, and let it cool completely in the fridge, covered with plastic wrap touching the surface to prevent a skin.

Make the choux pastry:

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a saucepan, I bring water, butter, and salt to a boil.

3. I add the flour all at once and stir vigorously until the dough pulls away from the sides and forms a ball.

4. I transfer the dough to a bowl and let it cool slightly before beating in the eggs, one at a time, until the dough is smooth and glossy.

5. Using a piping bag or spoon, I form small mounds on the baking sheet and bake for 25–30 minutes, or until puffed and golden. I let them cool completely.

Assemble the cream puffs:

1. Once cool, I either slice the puffs in half or poke a hole in the bottom.

2. I pipe or spoon the custard into each puff.

3. I dust them with powdered sugar or drizzle with melted chocolate if I want to make them extra special.

Servings and timing

This recipe makes about 15–20 cream puffs, depending on the size.
Total time is about 1 hour 30 minutes:

• 30 minutes for preparation

• 30 minutes for baking

• Plus cooling and chilling time for the custard

Variations

Sometimes I flavor the custard with lemon zest, espresso, or almond extract. For a lighter filling, I fold in whipped cream to make a diplomat cream. I’ve also dipped the tops in chocolate ganache to turn them into Italian-style profiteroles. If I want a festive version, I add sprinkles or fill them with flavored pastry cream like hazelnut or pistachio.

Storage/Reheating

I store filled cream puffs in the refrigerator for up to 2 days. They’re best eaten fresh, since the pastry can soften over time. If making ahead, I keep the puffs and custard separate and fill them just before serving. The unfilled puffs can be frozen for up to 1 month—just thaw and crisp in a 325°F oven before filling.

FAQs

Why didn’t my cream puffs rise?

It’s usually because the oven wasn’t hot enough or the dough was too wet or under-mixed. I make sure the oven is fully preheated and the dough has the right consistency before piping.

Can I make the custard ahead of time?

Yes, I usually make the custard a day ahead so it’s fully chilled and ready to use when the puffs are cool.

Do I have to use a piping bag?

No, I’ve used a spoon to portion the dough and a zip-top bag with the tip cut off to fill the puffs—it works just fine.

What’s the difference between cream puffs and profiteroles?

They’re essentially the same base pastry, but profiteroles are often filled with ice cream and topped with chocolate. Cream puffs usually have custard or whipped cream inside.

Can I freeze them?

I freeze the unfilled pastry shells and crisp them in the oven before filling. I don’t recommend freezing filled puffs, as the custard can separate.

Conclusion

These special Italian cream puffs with custard filling are a dreamy dessert that feels fancy but is totally doable at home. With their crisp golden shells and silky vanilla filling, they’re the kind of treat I make when I want to impress—or just indulge in something sweet and classic. Once I tried making them from scratch, I never looked back.

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