Name: Special Italian Cream Puffs with Custard Filling
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1/2 cup water; 1/2 cup whole milk; 1/2 cup unsalted butter; 1 tbsp granulated sugar; 1/4 tsp salt; 1 cup all-purpose flour; 4 large eggs; 1 tsp vanilla extract; Custard filling:; 2 cups milk; 4 egg yolks; 1/2 cup granulated sugar; 1/4 cup cornstarch or 1/3 cup flour; 2 tbsp unsalted butter; 1 tsp vanilla extract or seeds from 1 vanilla bean

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These Special Italian Cream Puffs are light, airy pastries filled with a smooth, homemade custard. The delicate dough (choux) puffs up beautifully, creating a crisp shell that gives way to a rich, creamy filling—perfect for special occasions or an elegant everyday treat.

Why You’ll Love This Recipe

I love how this recipe combines the crispness of classic Italian-style cream puffs with the indulgence of silky custard. They feel fancy yet are surprisingly straightforward to make. Whether I’m treating guests or craving something sweet, these cream puffs never fail to impress.

Ingredients

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

Water
Whole milk
Unsalted butter
Granulated sugar
Salt
All-purpose flour
Eggs
Vanilla extract
Custard filling:
- Milk
- Egg yolks
- Granulated sugar
- Cornstarch or flour
- Unsalted butter
- Vanilla extract or vanilla bean

Directions

I preheat the oven and line a baking sheet with parchment paper.
I bring water, milk, butter, sugar, and salt to a simmer in a saucepan until the butter melts and the mixture bubbles gently.
I remove from heat and stir in flour all at once, mixing vigorously until a smooth dough forms and pulls away from the pan.
I let the dough cool slightly, then beat in eggs, one at a time, until the mixture is thick, smooth, and glossy.
I pipe or spoon dough onto the prepared sheet, leaving space between puffs.
I bake until the exterior is golden and the puffs feel light and hollow when tapped.
For the custard filling, I whisk egg yolks, sugar, and cornstarch (or flour) in a bowl.
I heat milk with butter and vanilla, then temper the yolk mixture by slowly adding hot milk while whisking.
I return the mixture to the pan, cook gently until thick enough to coat the back of a spoon, then remove from heat and let it cool.
Once cooled and puffs are ready, I slice them open or poke holes in the bottom and fill each with custard using a piping bag or spoon.

Servings and Timing

This recipe makes about 12–16 cream puffs, depending on size.

Prep time: ~30 minutes (dough and custard preparation)
Cook time: ~25 minutes for baking puffs
Custard cook time: ~10 minutes
Total time: ~65 minutes

Variations

Grated chocolate topping: I sprinkle melted chocolate or chocolate shavings on top after filling.
Lemon custard twist: I add lemon zest and a touch of juice to custard for a bright flavor.
Almond glaze: I whisk powdered sugar with almond extract and drizzle over the tops.
Berry twist: I fold chopped berries into custard or garnish each puff with fresh fruit.

Storage/Reheating

I store filled cream puffs in an airtight container in the fridge for up to 2 days—custard is best enjoyed fresh.
For unfilled puffs, I keep them at room temperature for up to 2 days or freeze cooled, unfilled shells for up to 1 month.
To refresh, I thaw (if frozen) and warm unfilled shells in a 300 °F oven for ~5 minutes to crisp before filling. For filled puffs, I chill until ready to serve; I don’t recommend reheating after filling.

FAQs

What makes the dough puff up so well?

I use a classic choux method—high moisture, boiling water and fat, then eggs—that creates steam and structure, giving airy, hollow puffs.

Can I make custard ahead of time?

Yes—I sometimes make the custard a day ahead and chill it. I whisk briefly to smooth before filling the next day.

Do I need a piping bag?

It helps with neat, even puffs, but I’ve also spooned small mounds onto the baking sheet—they work, too.

How do I keep puffs from collapsing?

I bake until the shells are deeply golden and feel dry and hollow. I also leave them in the turned-off oven with the door slightly ajar for 10 minutes to dry the interior.

Can I freeze cream puffs?

Absolutely. I freeze baked, unfilled shells in an airtight bag. When I want to serve them, I thaw, re-crisp if needed, and then fill.

Conclusion

I adore these Special Italian Cream Puffs with Custard Filling for their elegant appearance and creamy indulgence. Though they feel luxurious, they’re doable at home, and the custard adds a lovely homemade touch. Whether I fancy a treat for daily indulgence or hosting, this recipe always delivers comfort and delight.