Italian Cream Puffs with Custard Filling (Bignè)

🧁 Ingredients

For the choux pastry (bignè shells)

• 1 cup (240 ml) water
• 1/2 cup (115 g) butter
• 1 cup (125 g) all-purpose flour
• 4 large eggs
• Pinch of salt

For the custard filling (Crema Pasticcera)

• 2 cups (500 ml) milk
• 4 egg yolks
• 1/2 cup (100 g) sugar
• 1/4 cup (30 g) cornstarch
• 1 tsp vanilla extract

Optional topping

• Powdered sugar (or melted chocolate)

👨‍🍳 Instructions

1. Make the choux pastry

1. Preheat oven to 200°C.
2. In a saucepan, bring water, butter, and salt to a boil.
3. Add flour all at once and stir quickly until a dough forms and pulls away from the sides.
4. Remove from heat and let cool slightly (5 minutes).
5. Add eggs one by one, mixing well after each until smooth and glossy.
6. Pipe or spoon small balls onto a lined baking tray.
7. Bake for 20–25 minutes until golden and puffed.
8. Let cool completely.

2. Prepare the custard (Crema Pasticcera)

1. Heat milk until just about to boil.
2. In a bowl, whisk egg yolks with sugar until pale.
3. Add cornstarch and mix well.
4. Slowly pour hot milk into the mixture while whisking.
5. Return to heat and cook until thick (2–3 minutes).
6. Remove from heat, add vanilla, and let cool (cover with plastic wrap touching surface).

3. Assemble the bignè

1. Fill a piping bag with the custard.
2. Make a small hole in each puff and pipe in the cream.
3. Dust with powdered sugar or drizzle chocolate.

✨ Tips

• Don’t open the oven while baking or they may collapse.
• For extra flavor, add lemon zest to the custard.
• You can also fill with whipped cream or chocolate cream.