Heavenly Italian Cream Puffs with Velvety Custard Filling: A St. Joseph’s Day Delight

There’s something undeniably irresistible about cream puffs. These light, airy, and delicate pastries with their rich, velvety filling have been a beloved treat in kitchens around the world for generations. Among the many variations of cream puffs, the Italian cream puffs—often enjoyed on St. Joseph’s Day—stand out with their rich custard filling and light, golden pastry shell. This dessert is steeped in tradition but is truly deserving of indulgence year-round. Whether you’re preparing them for a special occasion, a family gathering, or simply because you have a love for Italian desserts, these cream puffs will make every bite a celebration.

Print

The allure of Italian cream puffs comes from the perfect combination of texture, flavor, and presentation. The pastry shell is golden and crisp, delicate yet sturdy enough to hold a luscious filling. The custard filling, rich and smooth, offers a delightful contrast to the pastry’s texture. It’s a classic dessert that’s simple yet indulgent, combining everyday ingredients with a bit of Italian flair. These cream puffs are easy to make but look elegant, making them a perfect choice for anyone wanting to impress their guests or treat themselves to something special.

Ingredients Breakdown

This recipe for Italian cream puffs with custard filling has two main components: the pastry and the custard. The ingredients for both are straightforward but come together to create a dessert that’s both decadent and comforting.

For the Pastry:

• 2¾ cups unbleached all-purpose flour
• ⅛ tsp salt
• ½ tsp baking soda
• 2 cups water
• 9½ tbsp unsalted butter
• 6 large eggs

The pastry for cream puffs is traditionally made with pâte à choux, a light pastry dough that puffs up when baked. The ingredients for the dough are simple: flour, salt, baking soda, water, butter, and eggs. The process begins with melting butter in water and combining it with the dry ingredients. The eggs are then beaten into the dough to provide structure and a light texture when baked. The pastry comes out of the oven golden, crisp, and hollow inside—just waiting to be filled with that indulgent custard.

For the Custard Filling:

• 1 cup sugar
• ½ cup flour
• ¼ tsp salt
• 3 cups whole milk
• 4 egg yolks
• 3 tbsp unsalted butter
• 1½ tsp vanilla extract
• 1 tbsp rum

The custard filling for these Italian cream puffs is rich, creamy, and flavored with a subtle depth from vanilla and rum. It’s made by cooking a mixture of sugar, flour, and milk until thick and bubbly, then combining it with egg yolks and simmering it to a perfect consistency. The addition of butter gives it a silky texture, while the rum adds a faint warmth, elevating the flavor of the custard. When the custard cools, it becomes thick enough to pipe into the pastry shells, and the result is a decadent, melt-in-your-mouth filling.

Step-by-Step Instructions

Making the Pastry:

1. Preheat the oven: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent the cream puffs from sticking.
2. Sift dry ingredients: Sift the flour, salt, and baking soda into a bowl and set it aside. Sifting the dry ingredients ensures there are no lumps and that everything is evenly distributed.
3. Cook the dough: In a medium saucepan, combine the water and butter over medium heat. Stir the mixture occasionally until the butter is melted, and the water starts to simmer. Once the butter is fully melted, remove the saucepan from the heat and add the sifted flour mixture all at once. Stir vigorously with a wooden spoon until the mixture becomes smooth and begins to pull away from the sides of the pan. This is a critical step to creating the structure of the dough.
4. Incorporate the eggs: After the flour mixture is fully incorporated and the dough has thickened, return the saucepan to low heat. Add the eggs one at a time, beating with a wooden spoon or hand mixer after each addition. It’s important to fully incorporate each egg before adding the next one. This will ensure that the dough becomes smooth and shiny.
5. Shape the puffs: Once the dough is fully mixed, transfer it to a pastry bag fitted with a ½-inch round tip. On the prepared baking sheet, pipe out 3-inch puffs, spacing them about ½ inch apart. These will expand in the oven, so be sure to leave enough room for them to rise.
6. Bake the pastry: Place the baking sheet in the preheated oven and bake for 20 minutes or until the cream puffs are golden brown. Resist the temptation to open the oven during the first 10 minutes of baking to allow the puffs to rise properly. Once baked, carefully slit the side of each cream puff with a knife to let out the steam. This step prevents the puffs from becoming soggy inside.
7. Cool the pastry: Transfer the baked cream puffs to a wire rack and let them cool completely before filling them with custard.

Making the Custard Filling:

1. Prepare the custard base: In a medium saucepan over moderate heat, combine the sugar, flour, and salt. Gradually add the milk, stirring constantly. Bring the mixture to a boil, and continue cooking and stirring until the custard thickens and begins to bubble. This should take about 5 minutes.
2. Temper the eggs: In a separate bowl, beat the egg yolks. Slowly add a little of the hot milk mixture to the egg yolks, whisking constantly to temper the eggs. Once the egg yolks are warmed up, pour the mixture back into the saucepan with the remaining milk mixture.
3. Cook the custard: Return the saucepan to the heat and cook the custard over low heat, stirring continuously, for another 2 minutes until it thickens further. The custard should coat the back of a spoon and have a silky consistency.
4. Finish the custard: Remove the saucepan from the heat and stir in the butter, vanilla extract, and rum. The butter adds a smooth richness to the custard, while the vanilla and rum provide aromatic depth.
5. Cool the custard: Transfer the custard to a shallow bowl, covering the surface with plastic wrap to prevent a skin from forming. Refrigerate the custard until it’s completely cooled, about 1–2 hours.

Assembling the Cream Puffs:

1. Fill the puffs: Once the pastry shells and custard are completely cooled, cut a small slit into the side of each cream puff. Fill a pastry bag fitted with a large round tip with the cooled custard. Pipe the custard generously into each puff until they are filled to the brim.
2. Garnish: For a traditional touch, top each cream puff with a maraschino cherry and a dusting of powdered sugar.
3. Serve and enjoy: These Italian cream puffs are best served chilled, allowing the custard to stay firm and the pastry to remain crisp. They make for an impressive dessert at any gathering, especially during festive occasions like St. Joseph’s Day.

Tips for Success:

• Make sure the pastry is golden: The pastry shells must be golden and crisp to hold the custard filling properly. If you notice the cream puffs are not browning enough, increase the oven temperature slightly toward the end of the baking time.
• Pipe carefully: When piping the dough onto the baking sheet, be mindful of the spacing between puffs. They will expand as they bake, so giving them enough space will help them maintain their shape.
• Use a thermometer for the custard: If you’re unsure about the temperature of the custard, you can use a cooking thermometer. The custard should reach 170°F (77°C) for the perfect consistency.
• Make-ahead option: You can make the pastry shells and custard a day in advance. Simply store the shells in an airtight container and the custard in the refrigerator. Fill the cream puffs right before serving for the freshest results.

Variations:

While these Italian cream puffs are traditionally filled with custard, you can experiment with other fillings to suit your preferences. Here are a few ideas:

• Chocolate custard: For a rich twist, make a chocolate custard by melting chocolate into the custard base before cooling. This adds an indulgent cocoa flavor to the filling.
• Whipped cream: If you prefer a lighter filling, whipped cream or mascarpone can be used instead of custard for a creamier, fluffier texture.
• Fruit fillings: For a refreshing variation, you can add a layer of fresh fruit, such as berries or citrus segments, on top of the custard filling for a burst of natural sweetness.

Conclusion:

Italian cream puffs with custard filling are a timeless dessert that beautifully balances texture, flavor, and tradition. Whether you’re making them for St. Joseph’s Day or any other occasion, these delicate pastries are sure to impress. With a golden, airy shell and a luscious, rich custard filling, each bite is a delicious experience. The custard, infused with vanilla and a hint of rum, adds a luxurious touch that complements the lightness of the pastry. Easy to prepare yet sophisticated in flavor, these cream puffs are a treat worth indulging in year-round. So, roll up your sleeves, gather your ingredients, and enjoy the process of making these Italian cream puffs—because a pastry this good is always worth the effort.