• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Marcellina In Cucina
  • Home
  • All Recipes
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Pinterest
  • ×

    Home » Desserts

    Italian Cream Puffs

    Published: Mar 18, 2020 · Modified: Jul 5, 2020 by Marcellina

    294 shares
    • Share
    • Tweet
    • Yummly
    Jump to Recipe
    Image with text which read Italian cream puffs with pastry cream filling; image is pastries filled with custard on black wire rack viewed from front on
    top image choux pastry being filled using a piping bag on a wooden board; unfilled pastries on black wire rack on the side; text in the middle "how to make Italian cream puffs"; bottom image is pastries filled with custard on black wire rack viewed from front on

    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. 

    pastries filled with custard on black wire rack viewed from front on

    Table of Contents

    • 1 Why you'll love this recipe
    • 2 Ingredients
    • 3 Instructions
    • 4 Tips for success and FAQ's
    • 5 Related recipes
    • 6 Italian Cream Puffs Recipe
    • 7 How to store
    • 8 Variations

    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

    eggs, salt, flour, water and butter viewed from above

    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

    four image; image one water with partly melted butter; image 2 choux pastry dough in saucepan; image 3 choux pastry in stainless steel bowl; image four is close up of choux pastry in electic mixer
    1. Place water, butter and salt into saucepan over low heat until butter is melted
    2. Raise heat and bring to a boil. It is important that the water boils
    3. While the water is boiling add the flour all at once
    4. Stir well over the heat until the mixture comes away from the sides of the saucepan
    5. Remove from heat and cool slightly.
    6. Add eggs one at a time, mixing until incorporated before adding the next egg.
    two images -one of unbaked choux pastry batter, second is baked choux pastry puffs

    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
    choux pastry being filled using a piping bag on a wooden board; unfilled pastries on black wire rack on the side

    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

    cream puff filled with custard on stack of white plates and more cream puffs in the background

    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.

    How do I store unfilled puffs?

    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.

    How long can I store the filling?

    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.

    What is the best way to fill these Italian Cream Puffs?

    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.

    pastries filled with custard on white plate, white bowl of custard and unfilled pastries in the background

    Related recipes

    Italian Pastry Cream
    Crostoli

    Made this recipe?
    Let me know if you liked it by leaving a ★★★★★ star rating and a review below. Please share a photo of your creation by tagging me on Instagram @marcellina.in.cucina!

    pastries filled with custard on black wire rack viewed from front on

    Italian Cream Puffs Recipe

    These light and airy pastries are baked using choux pastry then filled with a lemon pastry cream. 
    5 from 24 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Time to prepare and make Pastry Cream: 25 minutes
    Total Time: 1 hour 30 minutes
    Servings:24 puffs
    Author: Marcellina

    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 sugar for dusting (icing sugar)
    Prevent your screen from going dark

    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 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
    Nutritional information is simply a guide and can change depending on the ingredients used. If you have specific dietary requirements, please calculate your own nutritional information.

    Nutritional Information Per Serving

    Serving: 1g | Calories: 61kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 14mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 141IU | Calcium: 9mg | Iron: 1mg

    Nutritional Disclaimer

    Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

    Tried this recipe? I'd love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina

    More Dessert Recipes

    • Strawberry Compote
    • Sfingi
    • Italian Almond Cake
    • Italian Knot Cookies
    294 shares
    • Share
    • Tweet
    • Yummly

    Reader Interactions

    Comments

    1. Rose

      August 20, 2022 at 3:49 pm

      Hi Marcellina, I remember when I first learned how to make choux pastry, from a recipe book. Its much easier than it seems, you're right.
      I just haven't been able to make these delicious bignè anymore, since I lost my wonderful husband nearly two yrs ago, he used to love them, always said how good I was, being the only one in our family who ever knew how to make choux pastry. My mother has never tried and my MIL didn't know either. I'll find the courage one day, to teach my daughter, at least. She loves baking cakes but like me has lost a bit of enthusiasm too.

      Reply
      • Marcellina

        August 20, 2022 at 4:41 pm

        Hello Rose! I am so touched by your story. Baking for those we love is truly an expression of how we feel about them and it's hard when they are no longer with us. I do hope you find the courage one day to teach your daughter. She couldn't find a better person to learn from.

        Reply
        • Rose

          August 20, 2022 at 9:55 pm

          Thank you. ❤️

          Reply
    2. Margaret

      May 03, 2022 at 12:44 am

      How far in advance can you fill the Italian cream puffs without making them too soggy.

      Reply
      • Marcellina

        May 03, 2022 at 8:33 am

        Margaret, I sometimes fill them an hour or two in advance. Store them in the fridge until serving. They may soften a little but they'll still be delicious, in fact I like them to give a bit when I bite in 😉

        Reply
    3. Anna

      June 13, 2021 at 5:00 pm

      5 stars
      These were so easy to make and taste delicious.

      Reply
      • Marcellina

        June 13, 2021 at 5:11 pm

        So happy you enjoyed these, Anna! Italian Cream Puffs hold a special place in our family - hope your family loved them too!

        Reply
    4. Kelly | Foodtasia

      March 28, 2020 at 10:25 am

      5 stars
      Marcellina, these beautiful little cream puffs are so mouthwateringly delicious! I could eat a gazillion of them!

      Reply
      • Marcellina

        March 31, 2020 at 10:28 pm

        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

        Reply
    5. 2pots2cook

      March 27, 2020 at 5:15 pm

      5 stars
      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 !

      Reply
      • Marcellina

        March 31, 2020 at 10:26 pm

        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

        Reply
    6. angiesrecipes

      March 18, 2020 at 6:32 pm

      They are my husband's favourite treat! Yours look fabulous 🙂

      Reply
      • Marcellina

        March 19, 2020 at 5:46 pm

        My son and nephew have eating competitions with these - definitely is a favourite for the guys in our family, too!

        Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Woman in red shirt.
    Ciao! I'm Marcellina!
    If you love food that is honest and true with Italian flavors then you've come to the right place!
    Here you'll find from-scratch, classic recipes plus lots of delicious baking that will turn your kitchen into the heart of the home.
    More about me here

    Marcellina's Picks

    • Nutella Pancakes
    • Peperonata
    • Cavatelli
    • Garganelli
    • Strawberry Coulis
    • Cannoli Cake

    Featured on

    assorted logos - yummly, foodgawker and eveten kitchenware

    Footer

    ^ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact me
    • Work with me

    Copyright © 2023 Marcellina in Cucina

    294 shares