Name: Special Italian Cream Puffs with Custard Filling
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: For the pastry (choux dough):; 1 cup water; 1/2 cup unsalted butter; 1 cup all-purpose flour; 1/4 tsp salt; 4 large eggs; For the custard filling (crema pasticcera):; 2 cups whole milk; 4 large egg yolks; 1/2 cup granulated sugar; 1/4 cup cornstarch (or 1/3 cup all-purpose flour); 1 tsp vanilla extract or seeds from 1 vanilla bean; 1 tsp lemon zest (optional); 2 tbsp unsalted butter (optional); Topping (optional):; Powdered sugar, for dusting; Melted chocolate or ganache, for drizzling; Chopped nuts or sprinkles, for decoration

Jump to Recipe·Leave a Review

Special Italian Cream Puffs with Custard Filling are a classic dessert that brings together crisp, airy pastry shells and rich, velvety custard. Known as “bigne alla crema” in Italy, these delightful pastries are perfect for special occasions, holidays, or when I want to impress with something elegant yet homemade. Light on the outside and luxuriously creamy on the inside, they’re the kind of treat that disappears fast.

Why You’ll Love This Recipe

I love these cream puffs because they’re delicate, indulgent, and surprisingly fun to make. The contrast between the crisp pastry and silky custard is pure magic in every bite. They’re great for sharing, and I can prep most of the parts ahead of time. Whether I dust them with powdered sugar or drizzle with chocolate, they always feel extra special and worth the effort. Special Italian Cream Puffs with Custard Filling

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pastry (choux dough):

Water
Unsalted butter
All-purpose flour
Salt
Eggs

For the custard filling (crema pasticcera):

Whole milk
Egg yolks
Granulated sugar
Cornstarch or all-purpose flour
Vanilla extract or vanilla bean
Lemon zest (optional, for brightness)
Butter (optional, for added richness)

Topping (optional):

Powdered sugar
Melted chocolate or chocolate ganache
Chopped nuts or sprinkles for decoration

Directions

Make the pastry shells:

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a saucepan, I bring water, butter, and salt to a boil. Once the butter is melted, I stir in the flour all at once.
I stir constantly over medium heat until the dough forms a ball and pulls away from the sides.
I transfer it to a bowl and let it cool for a few minutes.
I beat in the eggs one at a time until the dough is smooth and glossy.
Using a piping bag or spoon, I drop mounds of dough onto the baking sheet and bake for 20–25 minutes, until puffed and golden. I let them cool completely.

Make the custard filling:

In a saucepan, I heat the milk (with lemon zest if using) until just simmering.
In a bowl, I whisk the egg yolks with sugar and cornstarch until smooth.
I slowly pour the hot milk into the egg mixture while whisking, then return everything to the pot.
I cook over medium heat, stirring constantly, until thickened.
Once thick, I remove it from heat, stir in vanilla and butter, and let it cool completely.

Assemble the cream puffs:

I slice each puff in half or poke a small hole in the bottom.
I pipe or spoon the custard into each shell.
I dust with powdered sugar or drizzle with chocolate before serving.

Servings and timing

This recipe makes about 12–16 cream puffs. It takes 20 minutes to prep, about 25 minutes to bake, and 30–40 minutes to make and cool the custard. Total time is about 1.5 to 2 hours, including cooling.

Variations

I flavor the custard with espresso, cocoa powder, or almond extract for variety.
I fill the puffs with whipped cream or mascarpone cream instead of custard.
I top them with caramel glaze or dip the tops in melted chocolate for a fancier look.
For a holiday twist, I add cinnamon or nutmeg to the filling.

Storage/Reheating

I store filled cream puffs in the fridge for up to 2 days, covered lightly. The shells can be baked ahead and frozen unfilled for up to a month. I let them thaw and re-crisp in the oven before filling. Once filled, they’re best enjoyed the same day for the crispiest texture. Special Italian Cream Puffs with Custard Filling

FAQs

Can I make the pastry dough ahead of time?

Yes, I can make the dough and refrigerate it for up to a day. I bring it to room temperature before piping and baking.

Why did my cream puffs deflate?

They may have been underbaked. I make sure they’re golden brown and dry inside before removing from the oven. I avoid opening the oven too early.

Can I use instant pudding for the filling?

Yes, it’s a quick shortcut. I use a thick pudding, whisked well, and chill it before piping into the puffs.

How do I fill cream puffs without cutting them?

I use a piping bag with a small round tip to poke a hole in the bottom or side and fill them until they feel heavy.

What’s the difference between cream puffs and profiteroles?

They use the same dough (choux), but profiteroles are often smaller and usually served with ice cream and chocolate sauce.

Conclusion

Special Italian Cream Puffs with Custard Filling are the kind of dessert that feels both elegant and nostalgic. I love making them for celebrations, holidays, or anytime I want to treat myself and others to something truly delicious. With their airy shells and smooth, rich filling, these little pastries always impress and bring a touch of Italian bakery charm to my table.