Italian Cream Puffs with Custard (Bignè alla Crema)
Italian cream puffs, known as bignè, are delicate choux pastry shells filled with rich vanilla custard. Crispy on the outside and creamy on the inside, these pastries are a favorite in Italian bakeries and are often dusted with powdered sugar or glazed with chocolate. Though they look fancy, they’re surprisingly simple to make at home.
Ingredients
For the Choux Pastry (Cream Puffs)
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½ cup water
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½ cup milk
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½ cup unsalted butter
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1 cup all-purpose flour
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4 large eggs
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¼ teaspoon salt
For the Custard Filling (Crema Pasticcera)
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2 cups whole milk
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½ cup granulated sugar
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4 egg yolks
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¼ cup cornstarch
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1 teaspoon vanilla extract
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1 tablespoon butter
Instructions
Step 1: Make the Custard Filling
In a saucepan, heat the milk over medium heat until warm (do not boil).
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale. Slowly pour the warm milk into the egg mixture while whisking constantly. Return everything to the saucepan and cook over medium-low heat, stirring continuously, until thick and smooth.
Remove from heat, stir in vanilla extract and butter. Transfer custard to a bowl, cover with plastic wrap touching the surface, and refrigerate until completely chilled.
Step 2: Prepare the Choux Pastry
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a saucepan, combine water, milk, butter, and salt. Bring to a rolling boil. Add flour all at once and stir vigorously until the dough pulls away from the sides and forms a smooth ball.
Remove from heat and let cool for 2 minutes. Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
Step 3: Pipe and Bake
Transfer dough to a piping bag or use a spoon. Pipe or drop 2-inch rounds onto the prepared baking sheet, spacing them apart.
Bake for 20 minutes, then reduce oven temperature to 350°F (175°C) and bake another 10–15 minutes until puffed and golden. Do not open the oven during baking.
Remove and cool completely on a wire rack.
Step 4: Fill the Cream Puffs
Once cooled, make a small hole at the bottom or slice halfway through each puff. Fill with chilled custard using a piping bag.
Finishing Touches
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Dust with powdered sugar
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Drizzle with melted chocolate
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Dip tops in chocolate glaze for bignè al cioccolato
Tips for Perfect Italian Cream Puffs
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Use room-temperature eggs
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Fully bake puffs so they don’t collapse
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Chill custard before filling
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Fill just before serving for best texture
Serving Suggestions
Serve Italian cream puffs with espresso or cappuccino. They’re perfect for holidays, celebrations, or elegant desserts.