Italian Cream Puffs with Vanilla Custard – Elegant, Light & Irresistible ☁️🇮🇹

👩‍🍳 Instructions

Step 1: Preheat & Bake the Pastry

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet and use a round cutter to cut circles (about 2–3 inches wide).
3. Place the circles on the baking sheet. Prick each lightly with a fork to prevent over-puffing.
4. Bake for 15–18 minutes, or until golden brown and crisp. Remove from oven and cool completely.

Step 2: Make the Vanilla Custard

5. In a medium saucepan, whisk together milk, sugar, cornstarch, and a pinch of salt over medium heat.
6. Heat the mixture, stirring constantly, until it begins to thicken slightly.
7. In a small bowl, whisk egg yolks. Slowly temper the yolks by adding a ladle of the warm milk mixture, whisking continuously.
8. Return the yolk mixture to the saucepan and cook over low heat, stirring constantly, until the custard is thickened and smooth (about 5 minutes).
9. Remove from heat. Stir in the vanilla extract and butter until fully melted and combined.
10. Transfer custard to a bowl. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill for 30 minutes.

🥄 Assemble & Serve