Special Italian Cream Puffs with Custard Filling

Here’s a classic and indulgent recipe for Special Italian Cream Puffs with Custard Filling — also known as Bignè con Crema Pasticcera. Light choux pastry filled with rich vanilla custard and optionally topped with powdered sugar or chocolate glaze.

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🇮🇹 Italian Cream Puffs with Custard Filling

Ingredients

For the Choux Pastry (Bignè):

• 1 cup (240 ml) water

• 1/2 cup (115 g) unsalted butter

• 1/4 tsp salt

• 1 tbsp sugar

• 1 cup (125 g) all-purpose flour

• 4 large eggs

For the Italian Custard Filling (Crema Pasticcera):

• 2 cups (480 ml) whole milk

• 1/2 cup (100 g) granulated sugar

• 4 large egg yolks

• 1/4 cup (30 g) cornstarch

• 1 tsp vanilla extract or 1/2 vanilla bean

• Zest of 1 lemon (optional, for a traditional flavor)

Optional Toppings:

• Powdered sugar

• Melted chocolate or chocolate glaze

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🧑‍🍳 Instructions

1. Make the Custard (Can be made ahead):

1. In a saucepan, heat milk and lemon zest (if using) until just simmering.

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

3. Slowly pour the hot milk into the egg mixture, whisking constantly.

4. Return mixture to the saucepan and cook over medium heat, stirring constantly until thickened (about 2–3 minutes).

5. Remove from heat, stir in vanilla.

6. Cover with plastic wrap touching the surface and chill until cold.

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2. Make the Cream Puff Shells:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

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

3. Add flour all at once and stir vigorously until a dough forms and pulls away from the sides (1–2 min).

4. Transfer dough to a mixing bowl. Let cool 5–10 minutes.

5. Beat in eggs one at a time, fully incorporating each before adding the next. Dough should be thick and glossy.

6. Pipe or spoon 2-inch rounds onto baking sheet, spacing them apart.

7. Bake 25–30 minutes until puffed and golden. Don’t open the oven early!

8. Cool completely on a rack. Poke a small hole to let steam escape.

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3. Fill and Finish:

1. Whisk the chilled custard to smooth it out.

2. Fill a piping bag with custard and pipe into each puff through a small hole (or slice puffs open and spoon in custard).

3. Dust with powdered sugar, or drizzle with chocolate if desired.

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🍰 Tips:

• Make cream puffs ahead and freeze unfilled; re-crisp in a 350°F oven before using.

• Custard can be infused with espresso, almond extract, or even limoncello for a twist.

Would you like a version using whipped cream or mascarpone instead of custard?