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They’ll Never Know You Didn’t Buy These At The Bakery!

Italian Custard Cream Puff Recipe

When I saw the picture that went along with this Italian Custard Cream Puff Recipe, I thought there was absolutely no way I could make these and have them come out just as beautiful. Well, when I finished making these beauties and topped them with powdered sugar, I was honestly impressed at how beautiful and authentic they looked.

These Italian Cream Puffs came out looking just like the ones you’d buy at fancy bakeries. Not only does this dessert hold a stunning appearance, they also taste unbelievably yummy! The pastry comes out so perfectly soft, flakey, and sweet, while the custard pours deliciousness into every bite.

Be generous with the custard filling and you’ll have yourself a dessert everyone is sure to remember! 

Cook Temp: 425 degrees F   Cooking Time: 20 Minutes 


For the pastry

  • 2¾ cups unbleached AP flour
  • ⅛ tsp salt
  • ½ tsp baking soda
  • 2 cups water
  • 9½ tbsp butter
  • 6 large eggs

For the custard

  • 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 


For the pastry

  1. Preheat oven to 425. Line a cookie sheet with parchment paper. Sift the flour, salt, and baking soda together and set aside.
  2. In a heavy saucepan, heat the water. Add the butter. When melted, remove the pan from the stove and add the flour mixture all at once. Beat with a wooden spoon, then return the pan to medium-high heat, beating the mixture until it comes away from the sides of the pan. Remove the pan from the heat and add the eggs one at a time, beating with a wooden spoon or hand mixer in-between additions to mix well.
  3. Fill a pastry bag fitted with a ½-inch tip with the cream puff batter. Squeeze out 3-inch puffs, about ½ inch apart on a cookie sheet. Bake 20 minutes or until golden brown. When done, carefully slit the side of each cream puff with a knife to allow steam to escape and to prevent the puffs from becoming soggy inside. Transfer to cooling racks and let cool.

For the custard

  1. In saucepan over moderate heat, combine sugar, flour and salt. Add milk gradually, cooking and stirring until mixture is thick and bubbly.
  2. Lower heat, stirring for 2 minutes and remove from heat. In a small bowl, add cream mixture to eggs slowly. Return mixture back to pan. Bring to gently boil for 2 more minutes, adding butter, rum, and vanilla. Tranfer to a shallow bowl to cool, placing plastic wrap on the top of the custard to prevent a skin forming. Refrigerate.
  3. Once custard has cooled completely, pipe into opened pastry shells until they are so full they might pop, top with a cherry, and dust with powdered sugar. 

Check out the original source for this recipe with all the directions, photos and helpful tips at: Joanne Eats Well With Others

My Thanks go to Joanne for this delicious recipe and featured image.

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