You can learn how to make Italian Cream Puffs with this simple recipe.
These light and airy pastries are baked using choux pastry then filled with a lemon pastry cream.
Why you’ll love this recipe
This Italian cream puffs recipe is filled with Italian pastry cream and are light but creamy. They perfect with a cup of coffee or the ideal ending to an Italian meal.
Italian cream puffs are traditional in Italy for St Joseph’s Day on March 19 which is also the day Italian’s celebrate Father’s Day. Known in Italy as St. Joseph pastries (Zeppole di San Giuseppe) or bignè and often topped with a cherry. These pastries are sometimes fried but my version is baked!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Ingredients
Firstly you’ll need to make the puffs which are a simple choux pastry recipe. Choux (pronouced ‘shoo’) pastry sounds complicated but it’s actually really easy. You’ll need very basic ingredients to make the puffs.
- butter
- water
- salt
- flour
- eggs
The technique used to make choux pastry is quite different to other pastries but is basically foolproof. The high ratio of water in the paste means that it puffs up dramatically in the oven resulting in a crisp exterior and a hollow interior.
Variations
There are a few ways you can vary this recipe depending on what you have in the pantry or refrigerator.
- substitute margarine for the butter
- use salted butter and omit the salt
- substitute milk for the water for a slightly softer, richer pastry
- use instant vanilla pudding in place of the pastry cream (not my favourite but in a pinch, it’s a good alternative)
- fill with this sweet ricotta filling
Instructions
- Place water, butter and salt into saucepan over low heat until butter is melted
- Raise heat and bring to a boil. It is important that the water boils
- While the water is boiling add the flour all at once
- Stir well over the heat until the mixture comes away from the sides of the saucepan
- Remove from heat and cool slightly.
- Add eggs one at a time, mixing until incorporated before adding the next egg.
I prefer to spoon rather than pipe the choux pastry onto baking trays. A large heaped teaspoonful of choux paste will be all you need. This pastry doubles in size. Of course, if you prefer larger puffs, that’s up to you.
When baking it is important not to open the oven and ensure the puffs are well dried out and crisp. Here’s how:-
- Bake for 10 minutes then turn oven down to 180°C/350°F
- Continue to bake for a further 40 minutes
- Cool in the oven with the door held ajar with a wooden spoon
Pastry Cream or crema pasticceria is the classic filling for these Italian Cream Puffs. Use my recipe for Italian pastry cream and stir in a splash of limoncello or your favourite liqueur.
Tips for success and FAQ’s
I bake in a humid climate so it is important that the puffs are very well dried out otherwise they will collapse. If your climate is very dry, you may find your puffs dry out easily.
Unfilled puffs can be stored in airtight container for 1 or 2 days or in the freezer for up to 3 months. These will dry out a little in the freezer but that’s not a problem – they will soon soften when filled.
Check my pastry cream recipe for complete storage instructions. But basically, if the freshest ingredients are used, this pastry cream will keep for 5 days in the refrigerator.
These pastries can be filled in either of two ways.
1. Split puffs in half and either spoon or pipe filling into base heaping up to fill the top when it is replaced.
2. Make a small hole in the side of a puff then using a piping bag with small tip attached, fill puffs until they feel heavy.
Related recipes
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Italian Cream Puffs recipe
Ingredients
Choux Pastry Puffs
- 1 cup water
- 3 oz (¾ stick/85g) unsalted butter
- pinch salt
- 1 cup all purpose (plain) flour
- 4 eggs at room temperature
Filling for Puffs
- 2 quantities pastry cream
- 2 teaspoons limoncello or other liqueur of your choice
To serve Cream Puffs
- powdered (icing) sugar for dusting
Instructions
Choux Pastry Puffs
- Preheat oven 430°F/220ºC. Line two large baking sheets/trays with non-stick baking paper.
- Sift flour into bowl.
- Place water, butter and salt into saucepan over low heat until butter is melted. Raise heat and bring to a boil. It is important that the water boils.
- While the water is boiling add the flour all at once and stir well over the heat until the mixture comes away from the sides of the saucepan.
- Remove from heat and scrape the mixture into bowl of an electric stand mixer. Allow to cool for a few minutes.
- Start the mixer and allow the steam to escape from the mixture for a minute or two.
- Add eggs one at a time, mixing until incorporated before adding the next egg. Mixture should be smooth, shiny and thick.
- Place a large well heaped teaspoonful of choux paste onto lined baking trays using two spoons – one to scoop and one to push paste off onto the tray.
- Bake for 10 minutes then turn oven down to 350°F/180ºC and bake for a further 40 minutes.
- Cool in the oven with the door held ajar with a wooden spoon.
- When cool, store in airtight container for 1 or 2 days or in the freezer for up to 3 months.
Filling for Puffs
- Stir pastry cream and limoncello together.
To assemble Cream Puffs
- EITHER split puffs in half and either spoon or pipe filling into base heaping up to fill the top when it is replaced.
- OR make a small hole in the side of a puff then using a piping bag with small tip attached, fill puffs until they feel heavy.
To serve Cream Puffs
- Sift powdered (icing) sugar over Cream Puffs serve immediately or refrigerate for an hour or two before serving.
Notes
How to store
Unfilled puffs can be stored in airtight container for 1 or 2 days or in the freezer for up to 3 months. These will dry out a little in the freezer but that’s not a problem – they will soon soften when filled. Check my Italian pastry cream recipe for complete storage instructions. But basically, if the freshest ingredients are used, this pastry cream will keep for 5 days in the refrigerator.Variations
There are a few ways you can vary this recipe depending on what you have in the pantry or refrigerator.- substitute margarine for the butter
- use salted butter and omit the salt
- substitute milk for the water for a slightly softer, richer pastry
- use instant vanilla pudding in place of the pastry cream (not my favourite but in a pinch, it’s a good alternative)
- fill with this sweet ricotta filling
Marcellina, these beautiful little cream puffs are so mouthwateringly delicious! I could eat a gazillion of them!
Thank you, Kelly! If we weren’t in isolation my son and my nephew would be having eating competitions with my cream puffs! Take care xx
This year we’ll have the whole batch for ourselves since there is no way to gather at my mother’s for Easter brunch because of isolation ! Although it makes me sad not to gather at the same table, it makes me happy to get some more pounds 🙂 Hope you are OK over these on the other side of the world 🙂 Pinning the beauty, of course !
So lovely to hear from you, Davorka! Yes, our Easter will be very strange as well. Thank goodness for technology so we will see our son and daughter but not have them home. This makes me sad, too. I hope you are doing well and staying safe xx
They are my husband’s favourite treat! Yours look fabulous 🙂
My son and nephew have eating competitions with these – definitely is a favourite for the guys in our family, too!