Name: Italian Cream Puffs (Bignè) Recipe
Prep time: 35 min
Cook time: 40 min
Total time: 2 h
Yield: 22
Cuisine: Italian
Ingredients: 250 ml (1 cup + 1 Tbsp) water; 100 g (7 Tbsp) unsalted butter; ¼ tsp fine salt; 150 g (1 cup + 2 Tbsp) all-purpose flour; 4 large eggs (room temperature); 500 ml (2 cups) whole milk; 1 vanilla bean (or 2 tsp pure vanilla extract); 120 g (½ cup + 1 Tbsp) granulated sugar; 4 large egg yolks; 40 g (4 Tbsp) cornstarch; Pinch of salt; Powdered sugar for dusting

Classic Italian bignè are light, airy choux pastry shells filled with rich vanilla pastry cream (crema pasticcera), often dusted with powdered sugar. These delightful cream puffs are a staple of Italian pastry shops and celebrations, offering the perfect contrast between crisp exterior and silky, creamy filling.

Why You’ll Love This recipe

These Italian cream puffs will make you feel like you’ve stepped into a charming pasticceria in Rome or Naples. The shells puff up beautifully in the oven creating that signature hollow center perfect for filling.

The contrast between the crisp, slightly golden outside and the luscious, velvety pastry cream inside is absolutely addictive. They look impressive and elegant on any table, yet the recipe is surprisingly straightforward once you understand the choux pastry technique.

Perfect for special occasions, afternoon tea, or simply treating yourself, these bignè bring authentic Italian dolce magic to your home kitchen.

Yield: 22 medium cream puffs

Italian Cream Puffs (Bignè) Recipe

Light choux pastry filled with silky vanilla custard and dusted with powdered sugar — classic Italian bignè perfection.

Prep Time 35 minutes

Cook Time 40 minutes

Additional Time 45 minutes

Total Time 2 hours

Ingredients

For the choux pastry (bignè shells):

250 ml (1 cup + 1 Tbsp) water
100 g (7 Tbsp) unsalted butter
¼ tsp fine salt
150 g (1 cup + 2 Tbsp) all-purpose flour
4 large eggs (room temperature)

For the pastry cream (crema pasticcera):

500 ml (2 cups) whole milk
1 vanilla bean (or 2 tsp pure vanilla extract)
120 g (½ cup + 1 Tbsp) granulated sugar
4 large egg yolks
40 g (4 Tbsp) cornstarch
Pinch of salt

To finish:

Powdered sugar for dusting

Instructions

Start with the pastry cream (can be done a day ahead)
Pour the milk into a saucepan. Split the vanilla bean and scrape the seeds into the milk, then add the pod too (or add vanilla extract later). Heat until just simmering, then remove from heat, cover, and let infuse 10–15 minutes.
Make the custard base
In a medium bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth and pale. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
Cook the pastry cream
Pour everything back into the saucepan. Cook over medium heat, whisking constantly, until it thickens and starts to bubble (about 2 minutes after boiling). Keep whisking for another 60–90 seconds to fully cook the starch.
Finish the cream
Remove from heat, strain through a fine sieve into a clean bowl (to remove any lumps or cooked egg bits). Cover with plastic wrap directly touching the surface. Cool to room temperature, then refrigerate until cold and set.
Now make the choux pastry
Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper. In a medium saucepan, combine water, butter, and salt. Bring to a full rolling boil.
Add the flour
Remove pan from heat and dump in all the flour at once. Stir vigorously with a wooden spoon until the mixture comes together and forms a smooth ball that pulls away from the sides (about 1–2 minutes).
Add the eggs
Let the dough cool for 3–4 minutes. Add eggs one at a time, beating vigorously after each addition until completely absorbed. The dough should be glossy, smooth, and hold a “V” shape when lifted.
Pipe the bignè
Transfer dough to a piping bag fitted with a 1.5–2 cm plain round tip. Pipe mounds about 4 cm wide, 3–4 cm apart. Wet your finger and gently press down any peaks.
Bake to golden perfection
Bake 35–40 minutes without opening the door. The bignè should be deep golden and sound hollow when tapped. Remove, prick each one with a toothpick to release steam, and cool completely on a wire rack.
Fill and finish like a pro
Fit a piping bag with a small round or star tip. Fill with cold pastry cream. Cut a small slit in the side of each puff (or slice in half) and generously pipe in the cream. Dust generously with powdered sugar right before serving.

Notes

Best enjoyed the same day for maximum crispness. If you want the classic “bignè al cioccolato” look, drizzle or dip the tops in melted dark chocolate before dusting with powdered sugar.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 119Total Fat 6gSaturated Fat 3gUnsaturated Fat 3gCholesterol 79mgSodium 57mgCarbohydrates 13gFiber 0gSugar 6gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use a heavy-bottomed saucepan for the dough to prevent scorching.
Add eggs one at a time and beat vigorously until each is fully absorbed — the dough should look glossy and form a “V” when lifted with the spoon.
Pipe consistent sizes for even baking.
Do NOT open the oven door during the first 20–25 minutes or they will collapse.
Prick each puff with a toothpick or small knife right after baking to release steam and help them stay crisp.
Let shells cool completely before filling — any residual warmth will melt the cream.
For extra crispness, you can return cooled puffs to a 100°C (210°F) oven for 10 minutes before filling.

Ingredients Notes

The magic of bignè comes from very simple ingredients, but quality matters. Use large eggs at room temperature — they incorporate better and help the rise.

Unsalted butter gives you full control over the salt level. All-purpose flour works perfectly; no need for special pastry flour. Whole milk (not low-fat) creates the richest pastry cream.

Good quality vanilla (either a real pod or high-quality extract) makes a noticeable difference in flavor. Powdered sugar is used for the classic snowy finish — make sure it’s fresh and lump-free.

Variations and Substitutions

Fillings: Classic vanilla pastry cream, chocolate crema pasticcera, coffee cream, pistachio cream, whipped cream + fresh berries, chantilly cream, hazelnut-chocolate spread (gianduja style), zabaglione cream.
Toppings: Dust with powdered sugar (traditional), drizzle with melted dark chocolate, cover with chocolate ganache for profiteroles style, or add a caramel crown.
Flavor the choux: Add lemon or orange zest to the dough water.
Dairy-free version: Use plant-based milk + vegan butter + egg replacer (results will be slightly less rich).
Gluten-free: Use a good 1:1 gluten-free flour blend with xanthan gum (texture will be slightly different).
Mini bignè: Pipe smaller mounds for bite-sized treats (reduce baking time by 5–8 minutes).

Storage Options

Unfilled shells: Store in an airtight container at room temperature for 1–2 days or freeze up to 2 months. Refresh in a 150°C oven for 5–7 minutes before filling.
Filled bignè: Best eaten the same day. Can be kept in the refrigerator (uncovered or loosely covered) for up to 24 hours. After that the shells begin to soften.
Pastry cream: Can be made 2–3 days ahead and stored covered in the refrigerator.