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Italian Cream Puffs with Custard Filling: A Delicious Tradition for St. Joseph’s Day (and Beyond)

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Few desserts can match the elegance and indulgence of Italian cream puffs, especially when filled with a rich, homemade custard. These delicate pastries are a cherished treat in Italian culture, traditionally enjoyed on St. Joseph’s Day, but their appeal is so irresistible that they deserve a place in your kitchen year-round. With their crispy, golden shells and creamy, flavorful filling, Italian cream puffs are the ultimate dessert for anyone who enjoys a sweet bite with a satisfying texture contrast. Whether you’re celebrating a special occasion or simply craving something sweet, these cream puffs will surely impress.

Ingredients

Scale

Pastry Ingredients

  • 2¾ cups unbleached all-purpose flour: This flour forms the base of the cream puff dough. It provides the necessary structure for the pastry while allowing it to puff up as it bakes.
  • ⅛ tsp salt: A pinch of salt enhances the flavor of the dough and helps balance the sweetness of the custard filling.
  • ½ tsp baking soda: This helps the dough rise and puff as it bakes, giving the cream puffs their signature light and airy texture.
  • 2 cups water: The water helps form the dough when combined with the flour and butter.
  • 9½ tbsp butter: Butter adds richness to the dough and helps create the tender, flaky texture of the pastry.
  • 6 large eggs: Eggs are crucial for both structure and moisture in the dough, helping it puff and hold its shape when baked.

Custard Ingredients

  • 1 cup sugar: The sugar sweetens the custard and balances the richness of the milk and butter.
  • ½ cup flour: Flour thickens the custard, helping it reach the right consistency to pipe into the pastries.
  • ¼ tsp salt: A small amount of salt in the custard enhances the sweetness and rounds out the flavors.
  • 3 cups whole milk: Whole milk provides the creamy base for the custard, contributing to its smooth and velvety texture.
  • 4 egg yolks: Egg yolks enrich the custard, adding depth of flavor and helping it thicken.
  • 3 tbsp unsalted butter: Butter adds richness to the custard, making it smooth and luscious.
  • 1½ tsp vanilla extract: Vanilla adds a warm, aromatic flavor that complements the sweetness of the custard.
  • 1 tbsp rum: The rum adds a subtle depth to the custard, enhancing the flavor without overpowering it.

Instructions

Making the Pastry

  1. Preheat the oven to 425°F (220°C). Line a cookie sheet with parchment paper to prevent the cream puffs from sticking during baking.
  2. Sift the dry ingredients. In a bowl, sift together the flour, salt, and baking soda. Set this aside.
  3. Melt the butter in water. In a heavy saucepan, combine the water and butter. Place the pan over medium heat and bring to a simmer until the butter has completely melted.
  4. Combine flour with butter mixture. Once the butter has melted and the water is simmering, remove the saucepan from the heat and add the sifted flour mixture all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough and starts to come away from the sides of the pan.
  5. Beat in the eggs. Return the pan to medium-high heat and, one egg at a time, add the eggs to the dough, beating after each addition until the egg is fully incorporated. The dough should be smooth and slightly glossy.
  6. Shape the dough. Transfer the dough to a pastry bag fitted with a ½-inch tip. On the prepared baking sheet, pipe 3-inch puffs, spaced about ½ inch apart. You should aim for 12 large or 24 small cream puffs, depending on your preference.
  7. Bake the cream puffs. Place the baking sheet in the preheated oven and bake for about 20 minutes, or until the cream puffs are golden brown and puffed up. Once they’re done, carefully slit the side of each puff with a knife to allow the steam to escape. This step prevents the inside from becoming soggy.
  8. Cool the pastries. Transfer the baked puffs to a cooling rack and let them cool completely before filling them with the custard.

Preparing the Custard

  1. Combine dry ingredients. In a saucepan over moderate heat, combine the sugar, flour, and salt. Stir well to ensure the dry ingredients are evenly distributed.
  2. Add the milk. Gradually add the whole milk to the dry ingredients, stirring constantly to avoid lumps. Cook the mixture, stirring frequently, until it becomes thick and bubbly.
  3. Temper the egg yolks. In a small bowl, lightly beat the egg yolks. Slowly pour a bit of the hot milk mixture into the yolks while whisking constantly. This process, known as tempering, prevents the eggs from scrambling when added to the hot liquid.
  4. Combine and cook. Pour the egg mixture back into the saucepan with the rest of the milk mixture. Stir constantly and bring the custard to a gentle boil. Continue to cook for another 2 minutes, or until the custard is thick and smooth.
  5. Finish the custard. Remove the custard from the heat and stir in the butter, vanilla extract, and rum. The butter will melt into the custard, making it richer and creamier.
  6. Cool the custard. Transfer the custard to a shallow bowl and place plastic wrap directly on the surface to prevent a skin from forming. Let the custard cool to room temperature, then refrigerate it until fully chilled.

Assembling the Cream Puffs

  1. Pipe the custard. Once the custard has cooled completely, transfer it to a pastry bag. Cut a small opening at the end of the bag and pipe the custard into the center of each cream puff, filling them generously.
  2. Decorate. Top each cream puff with a maraschino cherry and dust lightly with powdered sugar. The cherry adds a pop of color and a touch of sweetness, making the cream puffs look even more inviting.

Notes

  • Flavor Variations for the Custard: If you’re not a fan of rum, you can easily substitute it with a bit of almond extract or a splash of brandy. For a more decadent touch, try adding a few drops of hazelnut liqueur to the custard for a nutty flavor that pairs beautifully with the richness of the cream.
  • Make It Lighter: To lighten the dessert, you can substitute part of the whole milk with a lighter dairy option, such as 2% milk, or even a non-dairy alternative like almond or oat milk. This will slightly alter the flavor and texture but still result in a tasty custard.
  • Customize the Filling: For a fruity twist, try adding a spoonful of fresh fruit compote or berry jam to the custard before piping it into the cream puffs. This adds a tangy contrast to the sweet custard and is especially refreshing in warmer weather.
  • Different Shells: While the classic puff pastry is light and crisp, you could experiment with different shells, such as a choux pastry that is slightly denser and chewier. If you’re short on time, consider using store-bought puff pastry as a shortcut, though homemade pastry will yield the best texture and flavor.
  • Serving Suggestions: Italian cream puffs make an excellent dessert for a festive occasion, whether it’s St. Joseph’s Day or any celebration that calls for a sweet indulgence. Serve them on a beautiful platter, dusted with powdered sugar and garnished with a few fresh mint leaves or a sprig of rosemary for an extra touch of elegance.

Find it online: https://susanrecipes.com/italian-cream-puffs-with-custard-filling-a-delicious-tradition-for-st-josephs-day-and-beyond/