Why You’ll Love This Recipe

I love how this recipe balances crisp, airy pastry with a rich, smooth homemade custard. The puffs are light and flaky, while the filling is creamy and sweet without being overwhelming. And since I use pre-made puff pastry, they come together faster than traditional choux-based cream puffs—no piping or special equipment needed. They’re beautiful, delicious, and surprisingly easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pastry:

• 1 sheet puff pastry, thawed

• Powdered sugar, for dusting

For the custard filling:

• 2 cups whole milk

• ½ cup granulated sugar

• ¼ cup cornstarch

• Pinch of salt

• 4 large egg yolks

• 2 teaspoons vanilla extract

• 2 tablespoons unsalted butter

Directions

Step 1: Preheat the Oven
I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

Step 2: Prepare the Puff Pastry
I use a round cutter to slice the thawed puff pastry into circles, then arrange them on the prepared baking sheet. I gently prick each circle with a fork to keep them from puffing too much.
I bake them for 15–18 minutes, or until golden brown and crisp. Then I set them aside to cool completely.

Step 3: Make the Custard Filling
In a saucepan, I whisk together the milk, sugar, cornstarch, and salt, then heat it gently over medium heat while stirring constantly until it thickens slightly.
In a separate bowl, I whisk the egg yolks. I slowly pour a small amount of the hot milk mixture into the yolks while whisking constantly to temper them.
I return the tempered yolks to the saucepan and continue stirring over low heat until the custard thickens fully, about 5 minutes.
I remove it from the heat and stir in the vanilla extract and butter until smooth.
I transfer the custard to a bowl, cover it with plastic wrap pressed directly on the surface, and chill for at least 30 minutes.

Step 4: Assemble the Cream Puffs
Once the pastry is cool and the custard is chilled, I slice each pastry circle in half horizontally.
I spoon or pipe the custard onto the bottom half, then gently place the top half over the filling.

Step 5: Serve with Elegance
To finish, I dust the tops lightly with powdered sugar. I serve them right away or chill briefly for a refreshing bite.

Servings and timing

This recipe makes about 6–8 cream puffs, depending on the size of the pastry circles.
Prep time: 10 minutes
Cook time: 18 minutes
Chill time: 30 minutes
Total time: 1 hour
Calories per serving: Approximately 240 kcal

Variations

I sometimes add a little lemon zest to the custard for a citrus twist or mix in a spoonful of whipped cream for a lighter texture. For a chocolate version, I stir melted dark chocolate into the warm custard before chilling. I’ve also topped them with a drizzle of chocolate ganache for a more decadent finish.

storage/reheating

These are best enjoyed fresh, but I store them in the fridge for up to 2 days in an airtight container. The pastry softens slightly over time but still tastes delicious. I don’t recommend freezing assembled puffs, but I do freeze the baked pastry rounds separately and thaw them before filling.

FAQs

Can I use store-bought custard?

Yes, if I’m short on time, I use good-quality store-bought pastry cream or custard, but homemade definitely tastes best.

Why did my puff pastry rise too much?

If the pastry puffs up too high, I gently press it down while it’s still warm or prick more holes in the raw dough before baking to prevent it from puffing too much.

Can I make the custard in advance?

Yes, I often make the custard a day ahead and store it in the fridge until I’m ready to assemble the puffs.

Do I need to weigh down the pastry?

Not necessarily. Pricking the dough is usually enough, but for a very flat pastry, I sometimes place another baking sheet on top for the first 10 minutes of baking.

What’s the best way to pipe the custard?

I use a piping bag fitted with a round tip for neat filling, but a spoon works just fine if I don’t have one on hand.

Conclusion

These special Italian cream puffs with custard filling are one of those desserts that always feel like a treat. With buttery puff pastry and silky vanilla custard, they’re simple yet elegant—perfect for impressing guests or indulging in a sweet moment at home. Whether served fresh or chilled, they’re a bite of classic pastry shop magic made right in my own kitchen.

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