Special Italian Cream Puffs with Custard Filling

Instructions

1. Bake the Puff Pastry:

• Preheat oven to 200°C (400°F).

• Roll out the puff pastry slightly and cut into 3-inch circles using a cookie cutter or glass.

• Place on a parchment-lined baking sheet.

• Bake for 12–15 minutes or until puffed and golden brown.

• Let cool completely, then slice each puff horizontally to create tops and bottoms.

2. Make the Custard Filling:

• In a saucepan, whisk together sugar, cornstarch, and salt.

• Add milk gradually while whisking to combine.

• In a separate bowl, whisk egg yolks.

• Slowly add some warm milk mixture to the yolks to temper them, whisking constantly.

• Pour the tempered yolks back into the saucepan.

• Cook over medium heat, whisking continuously, until the mixture thickens (about 5–7 minutes).

• Remove from heat and let it cool slightly. Chill in the fridge if making ahead.

3. Assemble:

• Spoon or pipe the chilled custard onto the bottom half of each pastry.

• Top with the other half and dust generously with powdered sugar.

Serving Tip:

Best served chilled or at room temperature. You can make the puffs a few hours ahead for guests — just keep them refrigerated.