Special Italian Cream Puffs with Custard Filling
These Italian cream puffs, also known as Bigné alla Crema Pasticcera, are a pastry shop classic. The shells are light and airy, baked until golden, then filled with silky smooth vanilla custard. Each bite combines delicate crispness with creamy sweetness — perfect for holidays, family gatherings, or simply as a treat at home.
Ingredients
For the Cream Puffs (Choux Pastry):
1 cup (240 ml) water
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) whole milk
½ cup (100 g) sugar
4 large egg yolks
¼ cup (30 g) cornstarch
1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
2 tablespoons unsalted butter
For Garnish (optional):
Powdered sugar, for dusting
Melted dark or milk chocolate, for drizzling
Instructions
SEE NEXT PAGE
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