Italian Cream Puffs Recipe

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

5 from 6 votes

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These light and airy pastries are baked using choux pastry then filled with a lemon pastry cream.

Prep Time15 mins

Cook Time50 mins

Time to prepare and make Pastry Cream25 mins

Total Time1 hr 30 mins

Servings: 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 (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

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.

Nutrition