I love how this recipe combines simple ingredients into something that feels bakery-worthy. The puff pastry bakes up golden and airy, while the custard filling is smooth, creamy, and just sweet enough. It’s a dessert that looks fancy but is actually very straightforward to make. And that final dusting of powdered sugar? It makes everything feel like a celebration.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 sheet puff pastry, thawed
Powdered sugar, for dusting
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
Pinch of salt
4 large egg yolks
2 teaspoons vanilla extract
2 tablespoons unsalted butter
Directions
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I cut the thawed puff pastry into circles using a round cutter, arrange them on the baking sheet, and lightly prick each one with a fork to prevent over-puffing.
I bake the pastry circles for 15–18 minutes until they’re golden brown and flaky, then let them cool completely.
While the pastry cools, I make the custard. In a saucepan, I whisk together the milk, granulated sugar, cornstarch, and a pinch of salt. I cook it over medium heat, stirring frequently, until the mixture thickens.
In a separate bowl, I whisk the egg yolks. To temper them, I gradually add a small amount of the hot milk mixture into the yolks while whisking, then pour it all back into the saucepan.
I continue cooking the custard for about 5 minutes, stirring constantly until it’s smooth and thickened. Off the heat, I stir in the vanilla extract and butter until fully incorporated.
I transfer the custard to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill it in the fridge for about 30 minutes until set.
Once the pastry circles are cool and the custard is chilled, I slice the pastries in half horizontally. I pipe or spoon the custard onto the bottom halves and gently press the tops on to form little sandwiches.
Just before serving, I dust the cream puffs with powdered sugar for a pretty and tasty finish.
Servings and timing
This recipe makes 6 cream puffs and takes about 50 minutes from start to finish, including baking and chilling time. It’s a great choice for an elegant dessert that doesn’t take all day to make.
Variations
Sometimes I add lemon zest to the custard for a fresh twist, or I stir in a bit of espresso powder for a coffee-flavored version. For a chocolate lover’s spin, I mix melted chocolate into the warm custard or drizzle chocolate over the tops. I’ve also filled these with whipped cream or pastry cream when I want something lighter.
Storage/Reheating
These cream puffs are best enjoyed the same day, but I store leftovers in the fridge for up to 2 days. The pastry softens slightly, but they’re still delicious. I don’t recommend freezing assembled cream puffs, though the pastry shells can be baked and frozen separately in advance.
FAQs
Can I make the custard ahead of time?
Yes, I often prepare the custard the day before and store it covered in the fridge. Just give it a quick stir before assembling.
What if I don’t have a round cutter?
No problem—I use a drinking glass or a jar lid as a substitute. I just make sure it’s sharp enough to cut through the pastry cleanly.
Can I use store-bought custard?
If I’m short on time, I’ve used store-bought vanilla pudding or custard, though homemade definitely tastes richer and more authentic.
How do I keep the pastry from getting soggy?
I make sure the puff pastry is fully cooled before adding the filling and assemble them just before serving to maintain the best texture.
What’s the best way to pipe the filling?
I use a piping bag fitted with a round tip, but a zip-top bag with the corner snipped off works just fine too.
Conclusion
These Italian Cream Puffs with Custard are a delightful treat that always feels a little bit special. With flaky pastry, smooth vanilla filling, and a classic powdered sugar finish, they’re a perfect dessert for any occasion. I love how easy they are to make—and how quickly they disappear once served.
Light, flaky pastry filled with silky homemade vanilla custard—these Italian cream puffs are an elegant and irresistible dessert.
Author:Sarah
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:6 servings
Category:Dessert
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
1 sheet puff pastry, thawed
Powdered sugar, for dusting
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
Pinch of salt
4 large egg yolks
2 teaspoons vanilla extract
2 tablespoons unsalted butter
Instructions
Preheat Oven: Set oven to 400°F (200°C). Line a baking sheet with parchment paper.
Shape and Bake Pastry: Cut puff pastry into circles using a round cutter. Place on the baking sheet and lightly prick with a fork. Bake for 15–18 minutes until golden and flaky. Cool completely.
Prepare Custard: In a saucepan, whisk milk, sugar, cornstarch, and salt. Cook over medium heat, stirring, until thickened.
Temper Eggs: In a bowl, whisk egg yolks. Slowly add a bit of the hot milk mixture to the yolks while whisking, then return the mixture to the saucepan.
Finish Custard: Continue cooking while stirring until smooth, about 5 minutes. Remove from heat, stir in vanilla and butter.
Chill Filling: Transfer custard to a bowl. Cover the surface with plastic wrap and refrigerate for 30 minutes until set.
Assemble Cream Puffs: Slice pastry circles in half horizontally. Pipe or spoon chilled custard onto the bottom halves and top with the remaining halves.
Serve: Dust with powdered sugar before serving.
Notes
For extra flavor, add a touch of lemon zest or almond extract to the custard.
Use a piping bag with a star tip for a fancier look when filling the puffs.
Store filled cream puffs in the fridge for up to 2 days, but dust with powdered sugar right before serving to avoid sogginess.
The custard can be made a day ahead and kept chilled.
