Special Italian Cream Puffs Custard (Print Version)
Flaky Italian pastry rounds hugged around rich, velvety custard and finished with a delicate sugar dust.
# Ingredients:
→ Puff Pastry
01 -
1 sheet puff pastry, thawed
02 -
Powdered sugar, for dusting
→ Custard Filling
03 -
2 cups whole milk
04 -
1/2 cup granulated sugar
05 -
1/4 cup cornstarch
06 -
Pinch of salt
07 -
4 large egg yolks
08 -
2 teaspoons vanilla extract
09 -
2 tablespoons unsalted butter
# Instructions:
01 -
Set oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
02 -
Cut thawed puff pastry into circles with a round cutter, arrange on the sheet, and lightly prick with a fork. Bake 15–18 minutes until golden and flaky. Allow to cool completely.
03 -
In a saucepan, whisk together whole milk, granulated sugar, cornstarch, and salt. Cook over medium heat, stirring often, until thickened.
04 -
In a separate bowl, whisk egg yolks. Gradually whisk in a small amount of hot milk mixture to temper eggs, then return mixture to saucepan.
05 -
Continue cooking and stirring until smooth, about 5 minutes. Remove from heat and incorporate vanilla extract and unsalted butter until fully blended.
06 -
Transfer custard to a bowl, cover surface with plastic wrap, and refrigerate for 30 minutes until set.
07 -
Slice cooled pastry circles in half horizontally. Pipe or spoon chilled custard onto bottom halves, then cap with top halves to form sandwiches.
08 -
Dust assembled cream puffs with powdered sugar just before serving.
# Notes:
01 -
Puff pastry should be fully thawed before cutting to ensure clean, even circles and proper rising during baking.