Special Italian Cream Puffs with Custard Filling
🛒 What You’ll Need
For the Golden Shells:
- 1 sheet Puff pastry, thawed 🥐
- Powdered sugar (for dusting) ❄️
For the Silky Custard Filling:
- 2 cups Whole milk 🥛
- 1/2 cup Granulated sugar 🍬
- 1/4 cup Cornstarch (the secret to a thick, stable filling!) ✨
- 4 large Egg yolks 🥚
- Pinch of salt 🧂
- Optional: 1 tsp Vanilla extract for extra aroma 🌼
👩🍳 Instructions
- Bake the Pastry: Preheat your oven according to the puff pastry package directions. Cut the thawed pastry into squares or circles and bake until puffed and deep golden brown. Let them cool completely. 🥐🔥
- Prep the Custard Base: In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, and salt until smooth. 🥣🌪️
- Heat the Milk: Gradually whisk in the whole milk. Place the pan over medium heat. 🥛🔥
- Thicken: Cook the mixture, stirring constantly, until it thickens into a rich, creamy custard. Remove from heat immediately. 🥄📈
- Chill: Transfer the custard to a bowl, cover the surface directly with plastic wrap (to prevent a skin from forming), and refrigerate until cold and set. ❄️🎯
- Assemble: Carefully split your cooled puff pastry shells in half. Spoon or pipe a generous amount of the chilled custard onto the bottom half. 🍮🏗️
- The Final Touch: Place the top of the pastry back on and dust heavily with powdered sugar for that beautiful bakery look! ❄️✨🤤
🔥 Pro Tips:
- No Soggy Pastry: Only fill the cream puffs shortly before serving to keep the pastry perfectly crisp! 🥐🎯
- Flavor Twist: Add a little lemon zest to the custard while cooking for a bright, citrusy Italian kick! 🍋🇮🇹
