Italian Cream Puffs with Custard Filling

Italian cream puffs, known as *bignè* in Italy, are a beloved dessert that captures the essence of Italian pastry-making artistry. These delightful treats consist of a light and airy pastry filled with a rich, velvety custard, creating a perfect balance of textures and flavors that have enchanted dessert lovers for generations. Their origins can be traced back to the 16th century, with variations appearing in various European cuisines, but it is Italy that has perfected this indulgence, making them a staple in cafes and pastry shops across the country.

Italian Cream Puffs with Custard Filling

Indulge in the delightful world of Italian cream puffs or *bignè*, a classic dessert filled with rich custard that will leave your taste buds wanting more. Perfect for any occasion, these light and airy pastries are made from *pâte à choux* and can be elegantly topped with powdered sugar or chocolate. Follow our step-by-step guide to make these exquisite treats at home! #ItalianDesserts #CreamPuffs #BakedGoods #Pastry #CustardFilling #HomemadeDelights #BakingFun

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Ingredients

For the Pâte à Choux:

1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

1/4 teaspoon salt

4 large eggs

For the Custard Filling:

2 cups whole milk

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

4 large egg yolks

2 teaspoons vanilla extract

2 tablespoons unsalted butter

For the Topping:

1/2 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Grated chocolate or cocoa powder for garnish (optional)

Instructions

Prepare the Pâte à Choux:

- In a medium saucepan, combine the water and butter. Bring to a boil over medium heat.

- Once the butter is melted and the mixture is boiling, add the flour and salt all at once. Stir quickly until the mixture forms a ball and pulls away from the sides of the pan (about 2 minutes).

- Remove from heat and let cool for about 5 minutes. Then, add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Bake the Cream Puffs:

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

- Using a piping bag or a spoon, drop heaping tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.

- Bake in the preheated oven for 20-25 minutes until the puffs are golden brown and have expanded. Do not open the oven door during baking to avoid collapsing.

- Once baked, turn off the oven and crack the door open to let the puffs cool completely.

Make the Custard Filling:

- In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens (about 7–10 minutes).

- In a separate bowl, whisk together the egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks to temper them, stirring constantly.

- Pour the tempered egg yolk mixture back into the saucepan. Continue to cook while stirring for another 2-3 minutes until thickened.

- Remove from heat and stir in the vanilla extract and butter until smooth. Let the custard cool completely.

Assemble the Cream Puffs:

- Once the cream puffs are cool, carefully slice the tops off with a serrated knife or poke a hole in the bottom with a small knife.

- Using a piping bag, fill each puff with the cooled custard filling. Replace the tops.

Prepare the Whipped Topping:

- In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

- Pipe or spread the whipped cream over the top of each filled cream puff. Optionally, dust with grated chocolate or cocoa powder for a decorative touch.

Serve:

- Arrange the cream puffs on a serving platter and enjoy them fresh. They are best enjoyed the same day!

Prep Time: 30 min | Total Time: 1 hour | Servings: 12 cream puffs