italian cream puffs with custard filling (st. joseph’s day pastries) Recipes

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Hey there, welcome to our recipe blog site. Here you can get a guide on how to make really yummy italian cream puffs with custard filling (st. joseph’s day pastries) recipes. The production process is extremely easy, you simply require to follow the techniques that we have written on this page. The complying with are the phases of exactly how to prepare italian cream puffs with custard filling (st. joseph’s day pastries). Please comply with the guidelines well.

While everyone and anyone consumes themselves with making red-velvet-this and chocolate-covered-strawberry-that for the next five days.

I’m going to see the world through shades-of-cream-puff eyes.

Beige on beige is the new pink, after all.  With powdered sugar on top.

A crisp pate a choux shell surrounding a lusciously creamy vanilla rum custard…

The weight of years of Italian history coursing through your fingertips and out of your piping bag as puff after puff appears on a sheet of parchment paper…

I know Italian is the language of love.  But for real. Could anything be more romantic?


  • For the pastry
  • 2¾ cups unbleached AP flour
  • ⅛ tsp salt
  • ½ tsp baking soda
  • 2 cups water
  • 9½ tbsp butter
  • 6 large eggs
  • For the custard
  • 1 cup sugar
  • ½ cup flour
  • ¼ tsp salt
  • 3 cups whole milk
  • 4 egg yolks
  • 3 tbsp unsalted butter
  • 1½ tsp vanilla extract
  • 1 tbsp rum

For the pastry

  1. Preheat oven to 425. Line a cookie sheet with parchment paper. Sift the flour, salt, and baking soda together and set aside.
  2. In a heavy saucepan, heat the water. Add the butter. When melted, remove the pan from the stove and add the flour mixture all at once. Beat with a wooden spoon, then return the pan to medium-high heat, beating the mixture until it comes away from the sides of the pan. Remove the pan from the heat and add the eggs one at a time, beating with a wooden spoon or hand mixer in-between additions to mix well.
  3. Fill a pastry bag fitted with a ½-inch tip with the cream puff batter. Squeeze out 3-inch puffs, about ½ inch apart on a cookie sheet. Bake 20 minutes or until golden brown. When done, carefully slit the side of each cream puff with a knife to allow steam to escape and to prevent the puffs from becoming soggy inside. Transfer to cooling racks and let cool.

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