Special Italian Cream Puffs with Custard Filling

There’s this kind of quiet joy that comes from making something simple and old-fashioned, like cream puffs. You know, those soft little pastries that look too delicate for their own good but somehow manage to hold this rich, silky custard inside? Yeah, those.

I don’t know what it is about them — maybe it’s the smell of butter while the pastry’s in the oven, or the way the custard thickens so slowly, making you stir and wait like a kid watching the clock before recess. It’s not fancy cooking. It’s just… comforting.

I made these one afternoon when the house felt too quiet. I had some puff pastry sitting in the freezer, milk in the fridge, eggs that needed using — you know, the kind of random ingredients that somehow decide today’s the day. The kitchen got warm, and I remember the sound of the whisk against the pot — steady, soft, almost meditative. The custard started to thicken, and suddenly, everything else in my head went quiet.

By the time I piped the filling into those flaky, golden pastry rounds, I’d already decided this wasn’t about dessert anymore. It was about slowing down. Taking the time to make something just because it feels good to do it. And when I finally sat down, dusted one with powdered sugar, and took a bite — that buttery crackle, the cool vanilla filling, the way it all just melted together — I swear for a second, the world stopped spinning so fast.

So yeah. These aren’t just cream puffs. They’re a little reminder that slowing down and doing something small and lovely — even just for yourself — is worth it.

Ingredients

For the Pastry:

• 1 sheet puff pastry, thawed
• Powdered sugar, for dusting

For the Custard Filling:

• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• Pinch of salt
• 4 large egg yolks
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter

Directions

Step 1: Get the oven going.
Preheat to 400°F (200°C). Line a baking sheet with parchment paper — it makes life easier later.

Step 2: Make the pastry circles.
Roll out your puff pastry a bit and cut it into small rounds. You can use a cookie cutter, or just grab a glass if that’s what you’ve got. Poke a few little holes in each one with a fork (so they don’t puff into balloons). Bake for 15–18 minutes, until golden and flaky. Let them cool completely before you even think about filling them.

Step 3: The custard — slow, patient magic.
In a saucepan, whisk milk, sugar, cornstarch, and salt. Keep whisking over medium heat until it starts to thicken.
In another bowl, whisk your egg yolks. Then slowly pour a bit of the hot milk mixture into the yolks — slowly, so you don’t scramble them. Pour it all back into the pan and keep stirring over low heat until it’s creamy, glossy, and smells like vanilla heaven.
Off the heat, stir in the butter and vanilla. Press some plastic wrap right onto the surface (so it doesn’t form that weird skin) and chill for about half an hour.

Step 4: Assemble the goodness.
Slice your puff pastry rounds in half. Spoon or pipe the custard inside — don’t be stingy with it. Pop the tops back on and dust with powdered sugar.

Step 5: Eat them slowly.
They’re best fresh, maybe with a cup of coffee or after dinner when the kitchen’s quiet. Don’t rush it.

A little note before the end

Don’t worry if your custard isn’t perfect or your pastry circles look wonky. The best ones never do. Food like this isn’t about perfection — it’s about joy, warmth, and that feeling of “I made this.” And trust me, when you see that first flaky puff break open and the custard peek out, you’ll get it.

Recipe FAQs

1: Can I make the custard a day ahead?
Yep. It actually gets even better overnight — thicker, smoother, easier to pipe. Just give it a quick whisk before using.

2: I don’t have puff pastry — what else can I use?
You could make choux pastry if you’re up for it, but honestly? Puff pastry’s just fine. Don’t overthink it. The goal is enjoyment, not stress.

3: My custard got lumpy — did I ruin it?
Nope, not at all. Just strain it through a fine sieve while it’s still warm. It’ll smooth right out. Happens to everyone, even people who’ve made this a hundred times.

4: Can I flavor the custard differently?
Of course. Try adding a bit of orange zest, or swap vanilla for almond extract. A tiny spoon of espresso powder is beautiful too.

5: How do I store them?
In an airtight container in the fridge. They’ll stay good for a day or two, but honestly, they’re best the day you make them. That crisp pastry + cool custard combo? Nothing beats it fresh.

Special Italian Cream Puffs with Custard Filling

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• *For the Pastry:*

• * 1 sheet puff pastry, thawed

• * Powdered sugar, for dusting

• *For the Custard Filling:*

• * 2 cups whole milk

• * ½ cup granulated sugar

• * ¼ cup cornstarch

• * Pinch of salt

• * 4 large egg yolks

• * 2 teaspoons vanilla extract

• * 2 tablespoons unsalted butter

Directions

• *Step 1: Get the oven going.
• Preheat to 400°F (200°C). Line a baking sheet with parchment paper — it makes life easier later.
• *Step 2: Make the pastry circles.*
• Roll out your puff pastry a bit and cut it into small rounds. You can use a cookie cutter, or just grab a glass if that’s what you’ve got. Poke a few little holes in each one with a fork (so they don’t puff into balloons). Bake for 15–18 minutes, until golden and flaky. Let them cool completely before you even think about filling them.
• *Step 3: The custard — slow, patient magic.*
• In a saucepan, whisk milk, sugar, cornstarch, and salt. Keep whisking over medium heat until it starts to thicken.
• In another bowl, whisk your egg yolks. Then slowly pour a bit of the hot milk mixture into the yolks — slowly, so you don’t scramble them. Pour it all back into the pan and keep stirring over low heat until it’s creamy, glossy, and smells like vanilla heaven.
• Off the heat, stir in the butter and vanilla. Press some plastic wrap right onto the surface (so it doesn’t form that weird skin) and chill for about half an hour.
• *Step 4: Assemble the goodness.*
• Slice your puff pastry rounds in half. Spoon or pipe the custard inside — don’t be stingy with it. Pop the tops back on and dust with powdered sugar.
• *Step 5: Eat them slowly.*
• They’re best fresh, maybe with a cup of coffee or after dinner when the kitchen’s quiet. Don’t rush it.