Italian Cream-Filled Sweet Bun

Ingredients

• ½ cup whole milk
• 3.5 oz unsalted butter
• ½ teaspoon granulated sugar
• ¼ teaspoon fine sea salt
• ¾ cup all-purpose flour
• 2 whole large eggs
• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• ½ teaspoon vanilla extract
• 1 tablespoon confectioners' sugar

Instructions

1. 1

   Preheat your oven to 400°F. Line a large baking sheet with parchment paper.

2. 2

   Pour 0.5 cup of whole milk into a medium saucepan and add 3.5 oz of unsalted butter cut into small cubes, 0.5 teaspoon granulated sugar, and 0.25 teaspoon fine sea salt. Set the pan over medium heat and stir occasionally until the butter melts completely. You should see steam rising and the mixture should be hot but not boiling — about 2–3 minutes.

3. 3

   Remove the pan from heat. Sift 0.75 cup of all-purpose flour directly into the hot milk mixture in one addition. Stir vigorously with a wooden spoon, scraping the bottom and sides of the pan, until the dough comes together and pulls away from the sides cleanly. This should take about 1 minute. You're looking for a smooth, paste-like consistency with no lumps.

4. 4

   Let the dough cool for 2 minutes — it should feel warm but not burning to the touch. Crack 2 large eggs into a small bowl and beat them lightly with a fork. Add the beaten eggs to the dough one small splash at a time, stirring vigorously after each addition until fully incorporated. The dough will look shiny and slightly glossy when ready. This ensures the buns rise evenly and become airy.

5. 5

   Transfer the choux dough to a piping bag fitted with a 0.5-inch round tip. Pipe 6 mounds onto your prepared baking sheet, spacing them 2 inches apart — each mound should be about the size of a walnut in its shell. Use a damp finger to smooth any peaks on top.

6. 6

   Place the baking sheet in your preheated 400°F oven. Bake for 25–30 minutes until the buns are puffed, light golden brown, and feel crispy to the touch. Do not open the oven door during the first 20 minutes, as sudden temperature changes can cause them to collapse. You should hear a slight crackling sound when you tap the buns — this indicates they're hollow inside.

7. 7

   Remove the baking sheet from the oven and transfer the buns to a wire cooling rack. Let them cool completely to room temperature, about 15 minutes. This allows the interior to set and prevents the cream from melting.

8. 8

   While the buns cool, pour 1 cup of heavy whipping cream into a chilled metal bowl. Using an electric mixer on medium-high speed, beat the cream until soft peaks form — when you lift the beaters, the cream should fall over gently. This takes about 2–3 minutes.

9. 9

   Sift 2 tablespoons of confectioners' sugar over the whipped cream and add 0.5 teaspoon vanilla extract. Continue beating on medium speed for another 30 seconds until stiff peaks form — the cream should hold its shape when you lift the beaters. Do not overbeat or you'll have butter.

10. 10

    Once the buns are completely cool, carefully slice each one horizontally about two-thirds of the way through using a serrated knife — you want to create a hinged top, not cut all the way through. Gently open each bun.

11. 11

    Generously pipe or spoon the whipped cream into each bun, filling the bottom cavity. Don't be shy — the cream should mound slightly above the rim.

12. 12

    Close each bun gently over the cream, creating a sandwich. Dust the tops with 1 tablespoon of confectioners' sugar using a fine-mesh sieve for an even coating. Serve immediately, as the buns are best enjoyed fresh and the cream stays coolest in the first 30 minutes.

Tools you’ll need

• baking sheet
• parchment paper
• medium saucepan
• wooden spoon
• fine-mesh sieve
• small bowl
• fork
• piping bag
• 0.5-inch round piping tip
• damp fingers
• wire cooling rack
• chilled metal bowl
• electric mixer
• serrated knife
• instant-read thermometer (optional)

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