Special Italian Cream Puffs Custard (Print Version)
Buttery Italian pastry filled with creamy custard, finished with a sprinkle of powdered sugar.
# Ingredients:
→ Puff Pastry
01 -
1 sheet puff pastry, thawed
02 -
Powdered sugar, for dusting
→ Custard Filling
03 -
480 ml whole milk
04 -
100 g granulated sugar
05 -
32 g cornstarch
06 -
1 pinch salt
07 -
4 large egg yolks
08 -
2 teaspoons vanilla extract
09 -
28 g unsalted butter
# Instructions:
01 -
Set oven to 200°C. Line a baking sheet with parchment paper.
02 -
Cut thawed puff pastry into rounds with a cutter. Arrange on the baking sheet and prick lightly with a fork. Bake for 15–18 minutes until golden and crisp. Transfer to a rack and cool fully.
03 -
In a saucepan, whisk together whole milk, granulated sugar, cornstarch, and salt. Heat over medium, stirring continuously, until thickened and smooth.
04 -
In a separate bowl, whisk egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly. Return this tempered egg mixture to the saucepan.
05 -
Continue cooking, stirring until the custard is silky and thick, about 5 minutes. Remove from heat. Blend in vanilla extract and unsalted butter until glossy. Pour into a bowl, press plastic wrap directly onto the surface, and refrigerate for 30 minutes to set.
06 -
Slice cooled pastry rounds horizontally. Pipe or spoon the chilled custard evenly onto the bottom halves. Cover with the top halves to form sandwiches. Finish with a dusting of powdered sugar.
# Notes:
01 -
Ensure the custard is fully chilled and set before assembly to avoid soggy pastry.