Special Italian Cream Puffs with Custard Filling (Cream Puffs / Bignè)
These light, airy cream puffs are made from classic choux pastry and filled with a smooth vanilla custard (pastry cream). They’re popular in Italian bakeries and taste elegant but are surprisingly simple to make.
Ingredients
For the Cream Puff Dough
1 cup (240 ml) water
1/2 cup (115 g) unsalted butter
1 cup (125 g) all-purpose flour
4 large eggs
1/4 tsp salt
For the Custard Filling
2 cups (480 ml) milk
1/2 cup (100 g) sugar
4 egg yolks
3 tbsp cornstarch
1 tsp vanilla extract
1 tbsp butter
Optional Topping
Powdered sugar or chocolate drizzle
Instructions
- Make the Custard Filling
Heat the milk in a saucepan until warm (not boiling).
In a bowl whisk egg yolks, sugar, and cornstarch until smooth.
Slowly pour warm milk into the egg mixture while whisking.
Return everything to the saucepan and cook on medium heat, stirring constantly until thick.
Remove from heat and stir in butter and vanilla.
Cover and chill in the refrigerator. - Make the Cream Puff Dough
Preheat oven to 200°C (400°F).
In a saucepan bring water, butter, and salt to a boil.
Add flour all at once and stir quickly until the dough forms a ball.
Remove from heat and let cool for 5 minutes.
Beat in eggs one at a time until smooth and glossy. - Bake
Spoon or pipe small dough balls onto a lined baking tray.
Bake for 20–25 minutes until puffed and golden.
Let them cool completely. - Fill the Cream Puffs
Transfer the chilled custard to a piping bag.
Make a small hole in each puff and pipe the custard inside.
Dust with powdered sugar or drizzle with chocolate.