Italian Cream Puffs with Custard Filling
Golden puff pastry rounds filled with a thick vanilla custard and dusted with powdered sugar.
Equipment
- Baking sheet
- Parchment paper
- Biscuit cutter
- Medium saucepan
- Whisk
Ingredients
Main Ingredients
- 1 sheet puff pastry thawed
- 2 cup whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 1 pinch salt
- 4 large egg yolks
- 2 tsp vanilla extract
- 2 tbsp unsalted butter
- 1 tbsp powdered sugar for dusting, optional
Instructions
Cooking
- Bake. Heat the oven to 400 degrees F, cut the pastry into rounds, prick them, and bake 15 to 18 minutes until golden. Cool fully.
- Cook. Whisk milk, sugar, cornstarch, and salt over medium heat until slightly thick.
- Temper. Whisk the yolks, add some hot mixture, then return it all to the pan and cook until thick and smooth.
- Chill. Off the heat, stir in vanilla and butter, cover the surface with plastic wrap, and chill at least 30 minutes.
- Fill. Split the pastry rounds and fill with the chilled custard.
- Serve. Dust with powdered sugar just before serving.
Notes
Substitutions: Lemon zest or melted chocolate can flavor the custard.
Tips: Cook the custard until it reaches 160 degrees F and fill the puffs just before serving. Nutrition does not include the optional powdered sugar.
Storage: Refrigerate filled puffs for up to two days in a single layer.