Italian Cream Puffs with Custard Filling

Italian Cream Puffs, or "Bignè di Riso," are a beloved treat in Italy, celebrated for their delicate texture and sumptuous custard filling. These delightful pastries, which seem to float on air, hold a special place in Italian cuisine, often gracing tables during festive occasions, family gatherings, and special celebrations. Their light, airy shells, combined with a rich, creamy custard, create a perfect balance of flavor and texture that is simply irresistible.

Italian Cream Puffs with Custard Filling

Indulge in the delightful world of Italian Cream Puffs with Custard Filling! These airy pastries, known as Bignè di Riso, are perfect for any celebration. Learn to master choux pastry to create light, crisp shells filled with a rich, creamy custard that will melt in your mouth. Perfect for family gatherings or special events, making these treats adds a touch of Italian tradition to your dessert table. Get ready to impress with this classic recipe! #ItalianDesserts #CreamPuffs #BakingTips #CustardFilling #HomemadeTreats #DessertLovers

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Ingredients

For the Cream Puff Shells:

1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon sugar

4 large eggs

For the Custard Filling:

2 cups whole milk

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

4 large egg yolks

2 teaspoons vanilla extract

2 tablespoons unsalted butter

For the Topping:

1/2 cup heavy cream

1 tablespoon powdered sugar

1/2 teaspoon vanilla extract

Shaved chocolate or cocoa powder (for garnish)

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Instructions

Make the Cream Puff Shells:

- In a medium saucepan over medium heat, combine water, butter, sugar, and salt. Bring to a boil.

- Once boiling, add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1-2 minutes.

- Remove from heat and let cool for 5-10 minutes.

- Incorporate the eggs one at a time, stirring after each addition until the mixture is smooth and glossy.

- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

- Using a pastry bag fitted with a round tip, pipe 1.5-inch rounds onto the prepared baking sheet, spacing them about 2 inches apart.

- Bake for 25-30 minutes or until golden brown and puffed up. Do not open the oven door during baking. Let cool completely on a wire rack.

Prepare the Custard Filling:

- In a medium saucepan, whisk together milk, sugar, cornstarch, and salt over medium heat until smooth.

- In a separate bowl, whisk egg yolks until pale. Gradually add a small amount of the hot milk mixture to the yolks, stirring constantly to temper.

- Pour the egg yolk mixture back into the saucepan and cook over medium heat, whisking continuously until thickened, about 5-7 minutes. Remove from heat.

- Stir in vanilla extract and butter until well combined. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a film), and refrigerate until chilled.

Assemble the Cream Puffs:

- Once the puffs are completely cooled, use a serrated knife to slice the tops off each.

- Fill a pastry bag with the chilled custard filling and pipe it generously into each cream puff.

- Replace the tops carefully.

Make the Whipped Cream Topping:

- In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.

- Top each filled cream puff generously with whipped cream and garnish with shaved chocolate or a light dusting of cocoa powder.

Serve:

- Arrange the cream puffs on a serving platter. Enjoy these delectable Italian treats with a cup of espresso or a glass of dessert wine!

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Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12 cream puffs