Italian Cream Puffs with Custard Filling Recipe
These Italian Cream Puffs with Custard Filling are crisp, golden pastries filled with rich vanilla-rum custard. A stunning yet simple dessert perfect for beginner bakers and elegant gatherings alike!
Ingredients
For the pastry:
- 2¾ cups unbleached all-purpose flour
- ⅛ tsp salt
- ½ tsp baking soda
- 2 cups water
- 9½ tbsp butter
- 6 large eggs
For the custard:
- 1 cup sugar
- ½ cup all-purpose flour
- ¼ tsp salt
- 3 cups whole milk
- 4 egg yolks
- 3 tbsp unsalted butter
- 1½ tsp vanilla extract
- 1 tbsp rum
- Optional for garnish:
- Powdered sugar for dusting
- Maraschino cherries
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Sift together flour, salt, and baking soda. Set aside.
- In a saucepan, heat water and butter. Once melted, remove from heat and stir in flour mixture all at once. Beat well.
- Return pan to heat and stir until dough pulls from sides. Cool slightly.
- Add eggs one at a time, beating well after each, until the dough is smooth.
- Pipe 3-inch puffs onto baking sheet and bake for 20 minutes or until golden. Slit sides and cool completely.
- For the custard, whisk sugar, flour, and salt in a saucepan. Gradually add milk and cook until thick and bubbly.
- Temper egg yolks, return to pan, cook 2 more minutes, then stir in butter, vanilla, and rum. Cool with plastic wrap touching surface. Fill puffs and garnish.
Notes
To prevent soggy puffs, always slit them while hot to release steam. For a twist, replace rum in the custard with almond extract. These Italian Cream Puffs with Custard Filling are best served the same day!