Italian Cream Puffs with Custard (Print Version)
# Ingredients:
→ Pastry Ingredients
01 -
2¾ cups unbleached all-purpose flour
02 -
⅛ teaspoon salt
03 -
½ teaspoon baking soda
04 -
2 cups water
05 -
9½ tablespoons butter
06 -
6 large eggs
→ Custard Ingredients
07 -
1 cup sugar
08 -
½ cup flour
09 -
¼ teaspoon salt
10 -
3 cups whole milk
11 -
4 egg yolks
12 -
3 tablespoons unsalted butter
13 -
1½ teaspoons vanilla extract
14 -
1 tablespoon rum
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Line a cookie sheet with parchment paper.
02 -
In a bowl, sift together the flour, salt, and baking soda. Set aside.
03 -
In a heavy saucepan, combine the water and butter. Heat over medium heat until the butter has completely melted.
04 -
Remove the saucepan from heat and add the sifted flour mixture all at once. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
05 -
Return the pan to medium-high heat. Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
06 -
Transfer the dough to a pastry bag fitted with a ½-inch tip. Pipe 3-inch puffs onto the prepared baking sheet, spaced ½ inch apart.
07 -
Bake the pastries for about 20 minutes, or until golden brown and puffed. Slit each puff to release steam and prevent sogginess.
08 -
Transfer the puffs to a cooling rack and cool completely before filling.
09 -
In a saucepan, combine sugar, flour, and salt. Gradually stir in the milk, cooking over medium heat until thick and bubbly.
10 -
Lightly beat egg yolks in a small bowl. Slowly whisk in a small amount of the hot milk mixture, then add back to the saucepan.
11 -
Stir constantly and bring the custard to a gentle boil. Cook for 2 more minutes until thick and smooth.
12 -
Remove from heat and stir in butter, vanilla extract, and rum. Cool the custard to room temperature, then chill in the refrigerator.
13 -
Transfer the custard to a pastry bag. Pipe custard into the center of each puff until generously filled.
14 -
Top each puff with a maraschino cherry and dust lightly with powdered sugar.
# Notes:
01 -
To add a fruity twist, mix berry jam into the custard for a refreshing contrast.
02 -
Almond extract or hazelnut liqueur can substitute for rum.
03 -
Store-bought puff pastry may save time but yields a different texture than homemade dough.