Italian Cream Puffs Custard (Print Version)
Delicate, fluffy pastries packed with creamy custard inside and finished with sweet powdered sugar.
# Ingredients:
→ Puff Pastry
01 -
A little powdered sugar, to sprinkle on top
02 -
1 puff pastry sheet, let it thaw out first
→ Custard Filling
03 -
2 teaspoons vanilla extract
04 -
1/2 cup white sugar
05 -
A pinch of salt
06 -
2 cups whole milk
07 -
4 big egg yolks
08 -
2 tablespoons of butter (unsalted)
09 -
1/4 cup cornstarch
# Instructions:
01 -
Right before you pass them around, go ahead and dust the tops with some powdered sugar.
02 -
Gently slice those cooled pastry circles across the middle. Pile or pipe the cold custard onto the bottoms, then put the tops back on to make a little sandwich.
03 -
Scoop the finished custard into a bowl. Lay plastic wrap straight over the top, pop it in the fridge, and chill for half an hour until it firms up.
04 -
Keep stirring the mixture until it’s smooth, about five minutes. Take it off the heat and mix in the butter and vanilla till it melts together.
05 -
Crack your eggs and whisk up the yolks in a different bowl. Slowly mix in a splash of the hot milk mix (so you don’t get scrambled eggs). Pour that back into the pot.
06 -
Pour milk, sugar, salt, and cornstarch into a saucepan and mix well. Place over medium heat, stir often, and let it thicken up.
07 -
Slice your puff pastry into rounds using a circle cutter, spread them out on your parchment-lined pan, and poke a couple of holes in each with a fork. Bake until they’re puffed and gold (about 15 to 18 minutes). Let them fully cool before you touch them.
08 -
Fire up your oven to 400°F (about 200°C). Lay parchment paper on a baking tray and get it ready to go.
# Notes:
01 -
Be sure your puff pastry is totally thawed before you cut it so you get nice circles and it puffs up just right.