Cream puffs with custard are a delicacy of Italian pastry, perfect for any special occasion. These small, soft, and golden bites filled with a velvety custard are irresistible as a dessert or a sweet treat for tea. With this detailed recipe, you will discover how to make perfect cream puffs, with light choux pastry and a rich and flavorful custard. Follow our simple steps and bring a touch of sweetness to your table!
- Difficulty: Easy
- Cost: Cheap
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup Water
- 7 tbsp Butter
- 1 cup All-purpose flour
- 1 pinch Salt
- 4 Eggs (medium)
- 2 cups Milk
- 4 Egg yolks
- 1/2 cup Sugar
- 1 tbsp Flour (Heaping)
- as needed Lemon zest
Tools for Cream Puffs
- 1 Wooden spoon
- 1 Saucepan
- 1 Mixer
- 1 Piping bag
- 1 Baking sheet
- 1 Bowl
- 1 Whisk
Preparing the Cream Puffs
In a medium-sized saucepan, bring the water to a boil with the butter and a pinch of salt.
As soon as the liquid starts to boil, remove the saucepan from the heat and add all the flour at once. Stir immediately with a wooden spoon until you get a smooth and lump-free dough.
Return the saucepan to low heat and continue stirring until the dough detaches from the edges and forms a white film at the bottom of the saucepan. Turn off the heat and let it cool slightly.
Add the eggs one at a time, waiting for each to be fully incorporated before adding the next. You can use a mixer with a paddle attachment to facilitate this operation.
Transfer the dough to a pastry bag and form walnut-sized mounds of dough on a baking sheet lined with parchment paper.
Bake in a preheated oven at 428°F (392°F if fan-assisted) for 15 minutes, without opening the oven during baking. After 15 minutes, lower the temperature to 374°F and bake for another 10 minutes. Finally, leave the cream puffs in the turned-off oven with the door slightly open for 10-15 minutes to dry them well inside.
In a bowl, beat the egg yolks with the sugar until you get a light mixture. Add the flour and mix well.
Heat the milk with the lemon zest (or vanilla bean) until it comes to a boil. Slowly pour the hot milk into the egg mixture, stirring constantly.
Transfer the custard to a ceramic container and let it cool. You can cover the surface of the custard with plastic wrap to prevent skin from forming.
When the cream puffs are completely cooled, using a pastry bag, fill them with custard. Make a small hole in the base of the cream puffs with a teaspoon to insert the cream.
Arrange the cream puffs on a plate and dust them with powdered sugar. Your cream puffs with custard are ready to be served!
Useful Tips
Storage: Filled cream puffs should be consumed within 1-2 days to ensure freshness. If unfilled, they can be stored in an airtight container for 2-3 days.
Variants: You can flavor the custard with different essences or add melted chocolate for an even more indulgent version.
