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Italian Cream Puffs Recipe

Italian Cream Puffs Recipe


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4.6 from 30 reviews

  • Total Time: 50 minutes
  • Yield: 12 1x

Description

Silky smooth choux pastry elevates classic Cannoli Cream Puffs into a delightful Italian dessert paradise. Delicate shells cradle rich ricotta filling, promising a sweet journey through traditional Mediterranean flavors that dance on your palate.


Ingredients

Scale

Choux Pastry Ingredients (Main Ingredients):

  • 1 cup (240 milliliters / 8 fluid ounces) water
  • ½ cup (115 grams / 4 ounces) unsalted butter
  • 1 cup (125 grams / 4.4 ounces) all-purpose flour
  • 4 large eggs

Stabilizing Ingredients:

  • ¼ teaspoon salt

Pastry Cream Base Ingredients:

  • 2 cups (480 milliliters / 16 fluid ounces) whole milk
  • ½ cup (100 grams / 3.5 ounces) granulated sugar
  • 4 large egg yolks
  • 3 tablespoons (24 grams / 0.8 ounces) cornstarch
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (optional)

Garnish Ingredients:

  • Powdered sugar
  • Candied cherries or fresh berries

Instructions

  1. Craft a clean workspace and preheat the oven to 400F (200C), positioning a parchment-lined baking sheet for pastry preparation.
  2. In a saucepan, combine water, butter, and salt, bringing the liquid to a vigorous boil over medium heat.
  3. Dramatically reduce heat and swiftly incorporate flour, stirring energetically until the mixture transforms into a cohesive, smooth dough ball that cleanly separates from pan edges.
  4. Allow the dough to rest and cool for approximately 5 minutes, enabling it to stabilize.
  5. Introduce eggs individually, thoroughly incorporating each one until the mixture achieves a luxurious, glossy consistency.
  6. Transfer the pillowy dough into a piping bag adorned with a large star tip, elegantly forming 3-inch circular mounds onto the prepared baking surface.
  7. Bake for 25-30 minutes, maintaining a closed oven to ensure perfect golden-brown puffiness, then transfer to a wire rack for complete cooling.
  8. Simultaneously prepare the creamy filling by gently heating milk until steam emerges, avoiding boiling.
  9. Whisk sugar, egg yolks, and cornstarch into a silky smooth base, gradually tempering with hot milk while continuously stirring.
  10. Return the delicate mixture to the saucepan, cooking and whisking until substantial thickening occurs, roughly 3-5 minutes.
  11. Remove from heat, infusing vanilla extract and optional lemon zest, then shield with plastic wrap directly touching the surface to prevent skin formation.
  12. Refrigerate the custard until thoroughly chilled and ready for assembly.
  13. Carefully slice each cooled puff horizontally, creating a delicate platform for filling.
  14. Generously pipe or spoon the chilled pastry cream onto the bottom half, crowning with the corresponding top section.
  15. Finish by dusting with powdered sugar and adorning with a vibrant candied cherry or fresh seasonal berry.

Notes

  • Select high-quality butter and fresh eggs for the most luxurious cream puff texture, ensuring a rich and creamy result.
  • Keep ingredients at room temperature before mixing to guarantee smooth incorporation and prevent lumpy dough.
  • Work quickly when adding eggs to the choux pastry, mixing thoroughly to create a glossy, elastic consistency that will puff perfectly in the oven.
  • Pipe uniform-sized puffs for consistent baking and an elegant presentation, using steady pressure and rotating the piping tip for even shapes.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Desserts, Snacks
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 12
  • Calories: 220
  • Sugar: 6 g
  • Sodium: 100 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 70 mg