These Italian Cream Puffs taste incredible and are so easy to make. Impress EVERYONE with this delicious 4-ingredient dessert!
You won’t believe how simple this Italian Cream Puff recipe is, and they are incredibly tasty too. Like in an addictive way!
While there has been controversy among food historians regarding where the cream puff dough originated, a widely-repeated legend claims the puffy, hollow dough, one of the main components of this treat, was invented in 1540 by the head chef of Catherine de Medici, an Italian noblewoman and later Queen of France following her marriage to King Henry II.
However, to say the cream puff dessert originated in Italy would not be accurate, as it wasn’t until the 19th century that French chef Antonin Carême developed the authentic cream puff recipe (known in France as profiteroles) that we know and love today.
But without the pastry dough, we wouldn’t have the cream puff. So, in honor of this popular legend and Catherine’s head chef (whose name is not historically listed), I thought I would call them Italian cream puffs or, as they are called in Italy, Bignes.
To keep things super simple, this recipe uses store-bought puff pastry dough, which tastes fantastic and is remarkably close to the real thing. For the creamy filling, you’ll need vanilla pudding, milk, and heavy whipping cream.
Italian Cream Puffs (4 Ingredients!)
Ingredients You’ll Need:
- 1 Box of Puff Pastry Dough (one box includes two sheets of dough)
- 1 Cup of Milk
- 1 Box of Vanilla Instant Pudding Mix (3.4 ounces)
- 2 Cups Heavy Whipping Cream, well chilled.
- Powdered Sugar (optional topping)
Equipment Needed:
- Oven
- Round Cutter (2.5 to 3 inches)
- Stand or Hand Mixer
- Baker’s Dusting Wand (optional for sprinkling powdered sugar)
How To Make Italian Cream Puffs, Step-by-Step
Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
Step 2: Add the vanilla instant pudding mix and one cup of milk to a bowl. With a stand or hand mixer on a low speed, blend until all lumps are gone.
Step 3: Add two cups of heavy whipping cream to the same bowl. Mix for about two minutes on medium speed or until soft to semi-firm peaks form. Cover the mixing bowl with plastic wrap and refrigerate until the puffs are baked and cooled.
Step 4: Unfold one sheet of the defrosted puff pastry dough and place it on the baking sheet lined with parchment paper. With the round cutter, begin cutting out circles. I used a round cutter that was three inches and got 10 circles, which makes five cream puffs. Lightly prick each circle with a fork to prevent excess puffing. Repeat these steps for the second sheet of puff pastry dough. Using two sheets of dough will yield ten cream puffs; alternatively, use a smaller round cutter for more than ten.
Step 5: Bake the circles for 15-18 minutes, or until they are golden brown on the outside. Allow them to cool completely on a wire rack.
Step 6: Once the puff circles have cooled, add a generous amount of the vanilla filling to one of the circles and top with another circle.
Step 7: Dust the cream puffs with powdered sugar. This step is optional.
FAQs
So, Did Cream Puffs Originate In France or Italy?
According to legend, the cream puff pastry dough used in this dessert originated in Italy; however, the actual cream puff we know today, with its cream filling, is believed to have originated in France. In a nutshell, if the legend is true, the puffy dough came from Italy, and the cream filling piped in the middle started in France.
How Should I Serve This Italian Dessert?
Dust the baked cream puffs with powdered sugar and serve each one with a few berries. Drizzling chocolate sauce is another option.
Italian Cream Puffs (4 Ingredients!)
Equipment
- Baking Sheet
- Parchment paper
- Oven
- Round Cutter (2.5 to 3 inches)
- Wire Cooling Rack
- Mixing Bowl
- Measuring cups
- Stand or Hand Mixer
- Baker's Dusting Wand (optional for sprinkling powdered sugar)
Ingredients
Ingredients You'll Need:
- 1 Box of Puff Pastry dough (one box includes two sheets of dough)
- 1 cup Milk
- 1 3.4 ounces Box of Vanilla Instant Pudding
- 2 cups Heavy Whipping Cream, well chilled.
- Powdered Sugar (optional topping)
Instructions
How To Make Italian Cream Puffs, Step-by-Step
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Add the vanilla instant pudding mix and one cup of milk to a bowl. With a stand or hand mixer on a low speed, blend until all lumps are gone.
- Add two cups of heavy whipping cream to the same bowl. Mix for about two minutes on medium speed or until soft to semi-firm peaks form. Cover the mixing bowl with plastic wrap and refrigerate until the puffs are baked and cooled.
- Unfold one sheet of the defrosted puff pastry dough and place it on the baking sheet lined with parchment paper. With the round cutter, begin cutting out circles. I used a round cutter that was three inches and got 10 circles, which makes five cream puffs. Lightly prick each circle with a fork to prevent excess puffing. Repeat these steps for the second sheet of puff pastry dough. Using two sheets of dough will yield ten cream puffs; alternatively, use a smaller round cutter for more than ten.
- Bake the circles for 15-18 minutes, or until they are golden brown on the outside. Allow them to cool completely on a wire rack.
- Once the puff circles have cooled, add a generous amount of the vanilla filling to one of the circles and top with another circle.
- Dust the cream puffs with powdered sugar. This step is optional.
Nutrition
Final Thoughts On Italian Cream Puffs (4 Ingredients!)
These Italian Cream Puffs are insanely delicious and so easy to make! I promise your guests will be impressed with their taste and gourmet-looking presentation. Share your thoughts in the comments. Enjoy!
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