Introduction
These Italian cream puffs are delicate, golden pastries made from pasta choux, filled with a luscious vanilla pastry cream. Known in Italy as “Bignè alla Crema”, they’re often served at celebrations, holidays, and special occasions. The outer shell is crisp, the interior is soft and hollow—perfect for piping in the silky custard. Dust with powdered sugar or dip in chocolate glaze for a luxurious finish.
🛒 Ingredients
For the Choux Pastry (Pasta Choux):
- 1 cup (240ml) water
- ½ cup (115g) unsalted butter
- 1 cup (125g) all-purpose flour
- ¼ tsp salt
- 4 large eggs
For the Italian Custard (Crema Pasticcera):
- 2 cups (500ml) whole milk
- 1 vanilla bean (or 1½ tsp vanilla extract)
- ½ cup (100g) granulated sugar
- 4 large egg yolks
- ¼ cup (30g) cornstarch
- Zest of 1 lemon (optional, traditional)
Optional Topping:
- Powdered sugar for dusting
- Melted chocolate or chocolate glaze
🍽 Instructions & Methods
Step 1: Make the Pastry Cream (Crema Pasticcera)
- Heat the Milk:
In a saucepan, heat the milk with the split vanilla bean and lemon zest (if using). Bring it just to a simmer, then turn off the heat. Let it infuse for 10 minutes. If using vanilla extract, add it later. - Whisk Yolks & Sugar:
In a bowl, whisk together the egg yolks and sugar until pale and thick. Add the cornstarch and whisk until smooth. - Temper the Eggs:
Slowly pour the warm milk into the yolk mixture, whisking constantly to prevent curdling. - Cook the Custard:
Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens (about 4–5 minutes). Once thick, remove from heat. If using vanilla extract, stir it in now. - Cool:
Pour the custard into a bowl, cover with plastic wrap (touching the surface to prevent skin), and refrigerate until chilled.
Step 2: Make the Choux Pastry
- Preheat Oven:
Preheat to 400°F (200°C). Line a baking sheet with parchment paper. - Boil Butter & Water:
In a saucepan, bring the water, butter, and salt to a boil. - Add Flour:
Add the flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a ball. Cook for another 1–2 minutes to dry the dough slightly. - Cool Slightly, Then Add Eggs:
Remove from heat. Let cool for 5 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. The dough should be smooth and glossy. - Pipe or Spoon Dough:
Transfer to a piping bag (or use a spoon) and pipe mounds about 1½ inches wide onto the prepared tray, leaving space between each puff. - Bake:
Bake at 400°F (200°C) for 10 minutes, then reduce to 350°F (175°C) and bake another 20–25 minutes until golden and puffed. Do NOT open the oven during baking. - Cool:
Remove and let cool completely on a wire rack.
Step 3: Fill and Serve
- Fill the Puffs:
Once the puffs and custard are cool, use a piping bag fitted with a small tip to fill the puffs through a small hole poked in the bottom (or slice them in half and fill). - Finish:
Dust with powdered sugar or drizzle/dip in melted chocolate.
🍰 Tips for Success
- For extra crisp puffs, pierce each with a skewer after baking and return to the oven (turned off) for 10 minutes to dry out.
- You can flavor the custard with coffee, chocolate, or lemon instead of vanilla.
- These are best served fresh, but you can store filled puffs in the fridge for up to 2 days.