and generously filled, this recipe is your answer. These Special Italian Cream Puffs with Custard Filling—often called
bignè alla crema—are a timeless dessert built on two beautiful basics: choux pastry and pastry cream.
Choux puffs bake into hollow, airy shells with a delicate crunch, while the custard (a thick, vanilla-scented pastry cream) brings the smooth,
creamy richness that makes each bite feel luxurious.
The process looks fancy, but it’s actually very approachable once you know what to watch for. For the puffs, the goal is a dough that’s
glossy and pipeable—not too stiff, not runny—so it expands dramatically in the oven. For the custard, the goal is silky thickness with a clean
vanilla flavor, cooked just long enough to set but not so long that it turns grainy. When you put them together, you get that unmistakable
Italian bakery result: crisp shells, creamy centers, and a simple powdered sugar finish that says, “Yes, this is the real thing.”
Best timing: Make custard first so it can chill while you bake the puffs. Fill close to serving for the crispiest shells.
Ingredients
Choux pastry (cream puff shells)
- 240 ml water
- 120 ml whole milk
- 115 g unsalted butter (cut into pieces)
- 1 tbsp sugar
- 1/2 tsp salt
- 150 g all-purpose flour
- 4 large eggs (room temperature), plus 1 more if needed
Vanilla custard filling (pastry cream)
- 600 ml whole milk
- 120 g granulated sugar
- 5 large egg yolks
- 45 g cornstarch
- 1 tbsp vanilla extract (or seeds from 1 vanilla bean)
- 30 g unsalted butter
- Pinch of salt
To finish
- Powdered sugar (for dusting)
- Optional: melted chocolate for drizzle
Egg note: Eggs are what make choux rise. The exact number depends on flour and humidity—add the last egg gradually and watch the texture.
