Name: Italian Custard Cream Puffs
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 2 ¾ cups unbleached all-purpose flour; ⅛ tsp salt; ½ tsp baking soda; 2 cups water; 9 ½ tbsp butter; 6 large eggs; 1 cup sugar; ½ cup flour; ¼ tsp salt; 3 cups whole milk; 4 egg yolks; 3 tbsp unsalted butter; 1 ½ tsp vanilla extract; 1 tbsp rum (optional)

These Italian custard cream puffs are a delightful treat that combine a light, airy pastry with a rich, silky custard filling. I love how they look impressive on the table but are actually fun and simple to make once I get into the rhythm. They’re perfect for holidays, gatherings, or when I want to spoil myself with something truly indulgent.

Why You’ll Love This Recipe

I like this recipe because the pastry is light yet sturdy enough to hold the luscious custard filling without falling apart. The custard itself is smooth, creamy, and just the right amount of sweet, with a subtle touch of vanilla and rum that gives it an elegant flavor. I enjoy how versatile these cream puffs are I can dress them up with a dusting of powdered sugar or drizzle of chocolate, or keep them classic and simple.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cream Puff Pastry:
2 ¾ cups unbleached all-purpose flour
⅛ tsp salt
½ tsp baking soda
2 cups water
9 ½ tbsp butter
6 large eggs

For the Custard Filling:
1 cup sugar
½ cup flour
¼ tsp salt
3 cups whole milk
4 egg yolks
3 tbsp unsalted butter
1 ½ tsp vanilla extract
1 tbsp rum (optional)

Directions

I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper.
In a saucepan, I combine the water, butter, and salt, bringing it to a boil. Once boiling, I add the flour and baking soda all at once, stirring vigorously until the dough pulls away from the sides of the pan.
I remove the pan from the heat and let the mixture cool slightly before beating in the eggs one at a time until the dough is smooth and glossy.
Using a piping bag or spoon, I drop small mounds of dough onto the baking sheet, leaving space between them.
I bake the puffs for about 25–30 minutes, or until they are golden brown and puffed. I let them cool completely before filling.
For the custard, I whisk together the sugar, flour, and salt in a saucepan. I gradually whisk in the milk until smooth.
I cook the mixture over medium heat, stirring constantly, until it begins to thicken.
In a separate bowl, I whisk the egg yolks, then slowly add some of the hot mixture to temper them. I pour the yolks back into the pan, cooking until the custard thickens fully.
I remove the pan from the heat, then stir in the butter, vanilla, and rum (if using). I let the custard cool completely.
To assemble, I slice the tops off the cooled puffs, spoon or pipe in the custard, then replace the tops. A dusting of powdered sugar on top makes them extra pretty.

Servings and Timing

This recipe makes about 24 cream puffs. The preparation time is around 30 minutes, with 30 minutes of baking, plus cooling and custard preparation, making the total time about 1 hour and 30 minutes.

Variations

I sometimes add a drizzle of melted chocolate over the tops for a chocolate-dipped effect. For a fruit twist, I like tucking a few fresh berries into the custard filling before topping. If I’m making these for kids, I skip the rum and stick with just vanilla. For a lighter version, I’ve even filled them with whipped cream instead of custard.

Storage/Reheating

I store unfilled puffs in an airtight container at room temperature for up to 2 days, or freeze them for up to 2 months. Once filled with custard, I keep them in the refrigerator and enjoy them within 2 days. I don’t reheat filled cream puffs, but I can re-crisp unfilled shells in the oven at 350°F (175°C) for about 5 minutes.

FAQs

How do I keep my cream puffs from deflating?

I make sure not to open the oven door while baking and allow the puffs to bake until they’re golden and firm.

Can I make the custard ahead of time?

Yes, I often prepare the custard a day in advance and store it in the refrigerator until ready to use.

Why are my cream puffs soggy?

That usually happens if I underbake them. I bake them long enough so the inside is cooked through and the outside is crisp.

Can I use store-bought custard instead?

Yes, but I prefer homemade custard because it’s richer and more flavorful.

Do I need to use rum in the filling?

No, the rum is optional. I leave it out if I want a purely vanilla custard.

Can I pipe different shapes instead of rounds?

Yes, I sometimes pipe eclairs or heart shapes using the same dough.

How do I know when the custard is thick enough?

I cook it until it coats the back of a spoon and doesn’t run off quickly.

Can I freeze cream puffs after filling them?

I don’t recommend freezing filled cream puffs because the custard doesn’t thaw well. It’s best to freeze only the empty shells.

What can I dust on top besides powdered sugar?

I sometimes sprinkle cocoa powder, cinnamon sugar, or even finely grated chocolate.

Are these good for parties?

Yes, they’re perfect for parties. I love making them bite-sized so guests can enjoy them easily.

Conclusion

Italian custard cream puffs are one of my favorite desserts to make when I want to impress without too much fuss. I love the balance of airy pastry with creamy custard, and the fact that I can prepare parts of the recipe in advance makes it even better. Every bite feels special, and I always enjoy seeing how quickly they disappear from the table.