Italian Cream Puffs Custard
Delight in airy puff pastry filled with rich custard, perfect for any occasion.
Ingredients
For the pastry
- 1 sheet puff pastry, thawed Keep cold until ready to bake.
- powdered sugar for dusting
For the custard
- 480 ml whole milk For a richer custard, consider using half-and-half.
- 100 g granulated sugar
- 32 g cornstarch
- 1 pinch salt
- 4 large egg yolks
- 2 teaspoons vanilla extract Feel free to experiment with flavored extracts like almond or lemon.
- 28 g unsalted butter Mix in until glossy.
Instructions
Preparation
- Set the oven to 200°C. Line a baking sheet with parchment paper.
- Cut the thawed puff pastry into rounds using a cutter. Arrange these rounds on the baking sheet and prick them lightly with a fork.
- Bake for 15–18 minutes until golden and crisp. Once baked, transfer them to a rack to cool completely.
Making the Custard
- In a saucepan, whisk together the whole milk, granulated sugar, cornstarch, and salt. Heat over medium heat, stirring continuously until thickened.
- In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks, whisking constantly to prevent curdling.
- Return the tempered egg mixture back to the saucepan and cook, stirring until the custard reaches a silky and thick consistency, about 5 minutes.
- Remove from heat and mix in the vanilla extract and unsalted butter until glossy. Pour into a bowl, press plastic wrap directly onto the surface, and refrigerate for about 30 minutes to set.
Assembly
- Once the pastry rounds are cool, slice them horizontally.
- Pipe or spoon the chilled custard onto the bottom halves and cover with the top halves to form sandwiches.
- Finish with a dusting of powdered sugar.
Notes
Store cream puffs in an airtight container in the refrigerator. Best eaten within 2-3 days to maintain crispness. Leftover custard can be stored separately for up to 3 days.