Here is a comprehensive guide to making Italian Cream Puffs with Custard, known in Italy as Bignè con Crema or Bignè di San Giuseppe. These delightful pastries feature light, airy choux pastry shells filled with a rich and creamy vanilla custard (Crema Pasticciera).
Italian Cream Puffs (Bignè con Crema)
These classic Italian pastries are a beloved treat, especially around Father’s Day (Festa del Papà) when they are traditionally made as Bignè di San Giuseppe . They consist of two key components: the perfectly baked choux pastry (pasta bignè) and the luscious Italian custard cream (crema pasticciera).
Component 1: The Choux Pastry (Pasta Bignè)
This is the same dough used for French cream puffs and éclairs. It puffs up into light, airy, golden-brown shells with a hollow center, perfect for filling.
Ingredients (Makes about 30-40 small cream puffs)
· 1 cup (240 ml) water
· ½ cup (115g) unsalted butter, cut into pieces
· 1 tablespoon granulated sugar
· ¼ teaspoon salt
· 1 cup (125g) all-purpose flour
· 4 large eggs, at room temperature
· 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) . Line two baking sheets with parchment paper.
- Heat Liquids: In a medium saucepan, combine the water, butter, sugar, and salt. Heat over medium heat until the butter is melted and the mixture comes to a rolling boil .
- Add Flour: Remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan .
- Dry the Dough: Return the pan to medium-low heat and cook for another 1-2 minutes, stirring constantly. This step is crucial—it dries out the dough slightly, which helps the pastries puff up. You’ll see a thin film form on the bottom of the pan .
- Cool Slightly: Transfer the dough to a large mixing bowl or the bowl of a stand mixer. Let it cool for 5-10 minutes . If the dough is too hot, it will cook the eggs when you add them .
- Add Eggs One at a Time: With the mixer running on medium speed (or by hand with a wooden spoon), add the eggs one at a time, beating well after each addition until the dough is smooth and fully incorporated before adding the next. After the last egg, beat in the vanilla extract. The finished dough should be smooth, glossy, and soft enough to fall slowly from a spoon in a thick ribbon .
- Pipe the Dough: Transfer the dough to a piping bag fitted with a large round tip (or a plastic bag with a corner snipped off). Pipe 1.5-inch wide mounds onto the prepared baking sheets, spacing them about 2 inches apart. Use a wet finger to gently smooth down any peaks .
- Bake: Bake for 20-25 minutes, rotating the pans halfway through, until the puffs are puffed, golden brown, and feel light for their size. Do not open the oven door during the first 15 minutes of baking, or the puffs may collapse .
- Cool Completely: Transfer the baked puffs to a wire rack and let them cool completely before filling. Use a sharp knife or piping tip to poke a small hole in the bottom of each puff to allow steam to escape and for filling .
Component 2: Italian Custard Cream (Crema Pasticciera)
This is the classic Italian pastry cream, rich, smooth, and intensely vanilla-flavored. It’s thicker and richer than some other custards, making it perfect for filling pastries.
Ingredients
· 2 cups (500 ml) whole milk
· 1 vanilla bean (or 2 teaspoons vanilla extract)
· 6 large egg yolks
· ¾ cup (150g) granulated sugar
· ¼ cup (30g) cornstarch (or all-purpose flour)
· Zest of 1 lemon (optional, but traditional in some regions)
Instructions
- Heat the Milk: In a medium saucepan, heat the milk. If using a vanilla bean, split it lengthwise, scrape the seeds into the milk, and add the pod as well. If using lemon zest, add it now. Heat until the milk is steaming hot, but do not let it boil. Remove from heat, cover, and let it infuse for 15 minutes. Remove the vanilla pod and zest before proceeding.
- Whisk Egg Yolks and Sugar: In a separate, large bowl, whisk the egg yolks and sugar together until the mixture is pale yellow and thick, about 2-3 minutes .
- Add Cornstarch: Sift the cornstarch over the yolk mixture and whisk until smooth and no lumps remain .
- Temper the Eggs: Slowly pour about ½ cup of the hot milk into the yolk mixture, whisking constantly. This gradually warms the eggs so they don’t scramble .
- Cook the Custard: Pour the tempered egg mixture back into the saucepan with the remaining milk. Place over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil. This will take about 3-5 minutes. Once it thickens, continue cooking and whisking for another 1-2 minutes to cook out the raw starch flavor .
- Add Vanilla (if using extract): If you’re using vanilla extract instead of a bean, stir it in now.
- Strain and Cool: Immediately pour the custard through a fine-mesh sieve into a clean bowl to remove any potential lumps. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming .
- Chill: Let the custard cool to room temperature, then refrigerate for at least 2 hours until completely cold and firm .
Assembly: Putting It All Together
- Prepare the Custard: Before filling, give the chilled custard a good stir to loosen it. If it’s too thick, you can fold in a little bit of whipped cream to lighten it (this makes it crema diplomatica, a lighter version often used for filled pastries).
- Fill the Puffs: Transfer the custard to a piping bag fitted with a small round tip (like a Bismarck or filling tip). Insert the tip into the hole you made in the bottom of each puff and gently squeeze until the puff feels heavy and the custard just starts to peek out.
- Finish (Optional):
· Dust with powdered sugar for a simple, elegant finish.
· Dip the tops in melted chocolate and let them set.
· Drizzle with a simple glaze made from powdered sugar and milk. - Serve: Serve immediately, or keep refrigerated until ready to serve. These are best enjoyed the day they are filled.
Tips for the Perfect Italian Cream Puffs
· Room Temperature Eggs: For the choux pastry, using room-temperature eggs helps them incorporate more smoothly into the dough .
· Don’t Open the Oven Door: Resist the urge to peek! The rush of cold air can cause the delicate puffs to collapse .
· Dry Out the Dough: The step where you cook the flour mixture on the stove is essential. It gelatinizes the starch and removes excess moisture, which is what allows the puffs to create steam and rise dramatically .
· Cool Puffs Completely: Filling warm puffs will make the custard runny and the puffs soggy .
· Make Ahead: You can make the choux pastry puffs a day ahead and store them in an airtight container at room temperature (unfilled). The custard can be made 2-3 days in advance and kept refrigerated. Fill the puffs close to serving time for the best texture.
Variations
· Chocolate Custard: Add 4 oz of melted dark chocolate to the hot custard after straining, stirring until smooth.
· Coffee Custard: Dissolve 1 tablespoon of instant espresso powder in the hot milk before infusing.
· Bignè di San Giuseppe: For the traditional Father’s Day treat, the filled cream puffs are often arranged in a pyramid shape and dusted generously with powdered sugar. Some versions also include a small amount of chopped candied fruit or a cherry on top .
· Eclairs: Instead of piping small rounds, pipe the choux pastry into 4-inch long logs. Bake, cool, fill, and top with a chocolate glaze.
Enjoy your authentic Italian cream puffs—a little work, but absolutely worth it for that perfect bite of crisp pastry and creamy custard