Italian Cream Puffs
Learn how to make Italian Cream Puffs, also known as bignè, with this simple recipe.
These light and airy pastries are baked using choux pastry and then filled with 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 are 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 Italians 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 at the bottom of the page.
Ingredients
Firstly you’ll need to make the puffs which are a simple choux pastry recipe. Choux (pronounced ‘shoo’) pastry sounds complicated but it’s easy. You’ll need very basic ingredients to make the puffs.
- butter – I usually use unsalted but salted butter would be fine also.
- salt – brings out the flavors though you won’t need it if you’re using salted butter.
- flour – regular all-purpose is all you need.
- eggs – fresh free-range eggs are the best.
The technique used to make choux pastry is quite different from other pastries but is almost 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.
Substitutions
- Butter – substitute margarine for the butter.
- Butter – use salted butter and omit the salt.
- Water – instead of water use milk for a slightly softer, richer pastry.
Variations
There are a few ways you can vary this recipe depending on what you have in the pantry or refrigerator.
- Lemon – add a teaspoon of finely grated lemon zest to the dough.
- Easy – use instant vanilla pudding in place of the pastry cream (not my favourite but in a pinch, it’s a good alternative)
- Ricotta Cream Puffs – fill with this sweet ricotta filling
Instructions
- Place water, butter, and salt into a saucepan over low heat until the butter is melted.
- Raise heat and bring to a boil. The water must boil.
- 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 pasticcera 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 favorite liqueur.
Tips for Success
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.
FAQ
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.
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Italian Cream Puffs Recipe (Bignè)
Ingredients
Choux Pastry Puffs
- 1 cup (240ml) water
- 3 ounces (¾ stick/85grams) unsalted butter
- pinch salt
- 1 cup (125 grams) 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)
Instructions
Choux Pastry Puffs
- Preheat oven 430°F/220ºC. Line two large baking sheets with non-stick parchment 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
- Stir pastry cream and limoncello together.
To assemble
- 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
- Sieve powdered sugar over Italian Cream Puffs (bignè) serve immediately or refrigerate for an hour or two before serving.
Notes
- Salted butter can be used. Just omit the salt.
- Use margarine instead of butter.
- For a softer and richer pastry, substitute milk for the water.
- If pressed for time, fill the puffs with instant vanilla pudding instead of pastry cream
- Use this sweet ricotta filling to fill the puffs.
- Stored unfilled puffs in airtight container for 1 or 2 days or in the freezer for up to 3 months.
- Italian pastry cream keeps for 5 days in the fridge.
Nutritional Estimate Per Serving
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.
Thank you Marcelina
I followed your recipe and made the San Giuseppe Bigne and they came out perfect! I have tried plenty of your recipes all fabulous!
Rina, I’m thrilled that you loved this recipe too! It’s such a family favorite.
Ciao Marcella, Tried your cream puffs. Delicious!
I did fill with pastry cream and of course lemoncello. I also cheated. I made your Nutella Panna Cotta which was fantastic, by the way. I stuffed some of the cream puffs with the Nutella Panna Cotta, and guess what, delizioso!!
Augur,
Larry
Nutella Panna Cotta stuffed cream puffs sound absolutely amazing, Larry! I love how you’ve interpreted my recipes!
God bless ❤️
Hope you make these for St Joseph’s Day, Vidal!
how long do they typically cool in the oven?
Allow the puffs to cool completely in the oven for crispy puffs. Taking them out of the oven too early can cause the puffs to deflate and become soggy. Some say to make a slit in the puff after baking and return to the oven for 10 minutes. I find this causes the puff to deflate but you can try it if you’re in a hurry. Let me know how you go, Crys.
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.
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.
Thank you. ❤️
Oh you must share your talent! Keep those bambinos busy and someday they will turn out a scrumptious plate of dessert or dinner! Baking can make the children more patient! 🥰
That’s so true, Dorisann!
How far in advance can you fill the Italian cream puffs without making them too soggy.
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 😉
These were so easy to make and taste delicious.
So happy you enjoyed these, Anna! Italian Cream Puffs hold a special place in our family – hope your family loved them too!
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!