Italian Cream Puffs Custard (Print Version)
Crisp pastry shells filled with creamy custard offer a sophisticated, sweet bite inspired by classic Italian treats.
# Ingredients:
→ Puff Pastry
01 -
1 sheet puff pastry, thawed
02 -
Powdered sugar, for dusting
→ Custard Filling
03 -
2 cups whole milk
04 -
½ cup granulated sugar
05 -
¼ cup cornstarch
06 -
Pinch of salt
07 -
4 large egg yolks
08 -
2 teaspoons vanilla extract
09 -
2 tablespoons unsalted butter
# Steps:
01 -
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
02 -
Unfold the thawed puff pastry on a lightly floured surface. Use a round cutter (about 2.5 to 3 inches) to cut out circles. You should get around 12 circles for 6 complete cream puffs.
03 -
Place the circles on the prepared baking sheet. Lightly prick each with a fork to prevent excessive puffing. Bake for 15–18 minutes, or until they are golden brown and flaky. Let them cool completely on a wire rack.
04 -
In a medium saucepan, combine 2 cups of milk, ½ cup sugar, ¼ cup cornstarch, and a pinch of salt. Whisk the mixture over medium heat until it starts to thicken — about 4–5 minutes. Stir constantly to avoid lumps.
05 -
Whisk the 4 egg yolks in a separate bowl. Slowly add a few spoonfuls of the hot milk mixture to the yolks while whisking to temper the eggs.
06 -
Pour the tempered yolks back into the saucepan and cook for another 5 minutes, stirring constantly until the custard is smooth and thickened. Remove from heat and stir in 2 teaspoons of vanilla extract and 2 tablespoons of unsalted butter. Let the custard cool slightly, then transfer it to a bowl and chill in the refrigerator for at least 30 minutes.
07 -
Once the puff pastry rounds are cool, slice them horizontally. Using a spoon or a piping bag, fill the bottom half with chilled custard.
08 -
Gently place the top half of the pastry back on and dust with powdered sugar for a classic finish.
# Notes and Tips:
01 -
For best results, use high-quality vanilla extract and whole milk to enhance the custard’s richness.