Italian Cream Puffs with Custard (Bigné alla Crema)
A classic pastry recipe in full, luxurious detail
There are few desserts as elegant and irresistible as Italian cream puffs — known in Italy as bigné alla crema. Light, hollow choux pastry shells are baked until golden and airy, then filled generously with silky vanilla custard and dusted with powdered sugar. Crisp on the outside, creamy on the inside, and delicately sweet, they are a staple in Italian pastry shops and Sunday family tables.
This is a complete, deeply detailed recipe that walks you through every step — from mastering choux pastry to creating smooth, lump-free custard, to assembling bakery-worthy cream puffs at home.
Take your time. Read once before starting. And enjoy the process.
What Makes Italian Cream Puffs Special?
Italian cream puffs differ slightly from French profiteroles in that:
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They are often filled with pastry cream (crema pasticcera) rather than whipped cream.
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The custard is rich but not overly sweet.
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The texture balance is key: light shell, smooth filling.
The magic lies in steam. Choux pastry uses steam expansion to create its hollow center — perfect for filling.
Yield
Makes about 20–24 medium cream puffs.
Equipment Needed
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Medium saucepan
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Wooden spoon
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Mixing bowls
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Whisk
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Electric mixer (optional but helpful)
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Piping bags
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Round piping tip
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Baking sheet
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Parchment paper
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Fine mesh sieve
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Cooling rack
Ingredients
For the Choux Pastry (Pâte à Choux)
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1 cup (240 ml) water
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½ cup (115 g) unsalted butter, cubed
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1 tablespoon granulated sugar
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¼ teaspoon salt
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1 cup (125 g) all-purpose flour
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4 large eggs, room temperature
For the Italian Custard (Crema Pasticcera)
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2 cups (480 ml) whole milk
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½ cup (100 g) granulated sugar
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4 large egg yolks
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¼ cup (30 g) cornstarch
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1 teaspoon pure vanilla extract (or 1 vanilla bean)
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Zest of ½ lemon (optional but traditional)
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1 tablespoon unsalted butter (optional, for silkiness)
For Finishing
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Powdered sugar for dusting
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Optional: dark chocolate drizzle
Part 1: Making the Custard First
Custard needs time to cool completely, so begin here.
Step 1: Heat the Milk
Pour milk into a saucepan.
Add lemon zest (if using).
Heat gently over medium heat until steaming but not boiling.
If using a vanilla bean, split and scrape seeds into milk, adding pod as well.
Remove from heat once hot.
Step 2: Whisk Egg Yolks and Sugar
In a separate bowl:
Whisk egg yolks and sugar together until pale and slightly thickened.
This takes about 2–3 minutes.
Add cornstarch and whisk until completely smooth. No lumps.
Step 3: Temper the Eggs
Slowly pour about ½ cup of the hot milk into the egg mixture while whisking constantly.
This prevents scrambling.
Once combined, pour the egg mixture back into the saucepan with remaining milk.
Step 4: Cook the Custard
Return saucepan to medium heat.
Whisk constantly.
At first, it will look thin.
Then it will thicken suddenly — usually after 3–5 minutes.
Once thick, continue whisking for another 1–2 minutes to cook out cornstarch flavor.
Remove from heat.
Stir in vanilla extract and butter (if using).
Remove lemon zest or vanilla pod.
Step 5: Cool Properly
Transfer custard to a clean bowl.
Press plastic wrap directly onto the surface to prevent skin formation.
Refrigerate at least 2 hours until completely chilled.
Proper cooling is essential for pipeable consistency.
Part 2: Making the Choux Pastry
Choux pastry is unique because it is cooked twice — once on stovetop, once in oven.
Step 1: Boil Water and Butter
In a medium saucepan combine:
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Water
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Butter
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Sugar
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Salt
Heat over medium until butter melts completely.
Bring mixture to a rolling boil.
Do not let water evaporate excessively.
Step 2: Add Flour All at Once
Remove saucepan from heat.
Add flour all at once.
Stir vigorously with wooden spoon.
It will look messy at first.
Return to medium heat and continue stirring.
Within 2–3 minutes, the dough will form a smooth ball and pull away from sides.
You’ll see a thin film on the bottom of the pan — this is good.
Remove from heat.
Let cool 5–7 minutes.
Step 3: Add Eggs One at a Time
Transfer dough to mixing bowl.
Add eggs one at a time.
Mix fully before adding next egg.
At first, the dough may look separated — keep mixing.
After final egg, dough should be:
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Smooth
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Glossy
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Thick but pipeable
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Able to form a “V” shape when lifted with spoon
If too thick, beat an additional egg lightly and add gradually.
Part 3: Piping and Baking
Step 1: Preheat Oven
Preheat to 400°F (200°C).
Line baking sheet with parchment paper.
Step 2: Pipe the Puffs
Transfer dough to piping bag with round tip.
Pipe 1½-inch mounds spaced 2 inches apart.
If peaks form, smooth gently with wet finger.
Step 3: Bake Properly
Bake at 400°F for 15 minutes.
Then reduce temperature to 350°F (175°C).
Bake another 15–20 minutes until:
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Golden brown
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Firm
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Hollow-sounding when tapped
Do NOT open oven during first 20 minutes.
Steam is what creates hollow center.
Step 4: Dry Them Out
For extra crisp shells:
Turn oven off.
Crack oven door slightly.
Let puffs sit inside 10 minutes.
Remove and cool completely on rack.
Part 4: Filling the Cream Puffs
Once shells and custard are fully cooled:
Method 1: Bottom Fill
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Make small hole in bottom of each puff using knife or piping tip.
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Fill piping bag with custard.
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Insert tip into hole.
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Squeeze gently until puff feels heavy.
Method 2: Slice and Fill
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Cut puff in half horizontally.
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Pipe custard generously inside.
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Replace top.
Traditional Italian bakeries often use bottom-fill method for cleaner appearance.
Finishing Touch
Dust generously with powdered sugar.
Optional: drizzle melted dark chocolate in thin lines.
Serve within 4–6 hours for best texture.
Texture Expectations
The shell should be:
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Crisp but light
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Hollow
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Slightly eggy but neutral
The custard should be:
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Smooth
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Thick
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Creamy
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Not overly sweet
The contrast creates perfection.
Storage
Unfilled shells:
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Store airtight at room temperature 2 days.
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Freeze up to 1 month.
Custard:
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Refrigerate up to 3 days.
Filled puffs:
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Refrigerate.
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Best eaten within 24 hours.
Troubleshooting
Flat Puffs?
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Oven opened too early.
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Dough too wet.
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Underbaked.
Custard Lumpy?
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Didn’t whisk constantly.
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Heat too high.
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Didn’t temper properly.
Fix lumpy custard by blending briefly with immersion blender.
Flavor Variations
Chocolate Custard
Add 3 oz melted dark chocolate to finished custard.
Pistachio Cream
Add 2 tablespoons pistachio paste.
Lemon Cream
Increase zest and add 1 tablespoon lemon juice.
Coffee Custard
Add 1 teaspoon espresso powder to milk.
Making Them Look Bakery-Perfect
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Use fine mesh sieve for powdered sugar.
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Pipe uniform sizes.
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Keep shells evenly spaced.
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Don’t overfill until bursting.
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Serve on white platter for elegance.
Why They Feel So Special
Cream puffs feel luxurious because:
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They are light but rich.
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They require technique but simple ingredients.
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They look impressive.
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They melt in your mouth.
They’re often served at:
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Italian weddings
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Sunday family lunches
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Holiday gatherings
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Pastry trays
Serving Ideas
Serve alongside:
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Espresso
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Cappuccino
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Fresh berries
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Sparkling wine
Stack into a small tower for dramatic presentation.
Advanced Tip: Perfect Hollow Centers
For guaranteed hollow interiors:
After baking, poke tiny hole in side and return to oven (off but warm) 5 minutes.
This releases excess steam and prevents collapse.
Final Thoughts
Italian Cream Puffs with Custard are a balance of technique and patience.
You boil.
You stir.
You pipe.
You bake.
You fill.
Each step matters.
When done right, you get:
Golden shells
Silky cream
Soft sweetness
A dusting of powdered sugar like snow
And the kind of dessert that makes people close their eyes after the first bite.
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