Cream Puff Recipe with Bavarian Cream and Honey: These delicious Bavarian cream filled profiteroles are absolutely delicious when finished off with a drizzle of honey and powdered sugar.
I can’t tell you how long I’ve been waiting to make this Cream Puff Recipe with Bavarian Cream , literally it’s been like 5 years. These bring back every memory I remember from culinary school and they did not disappoint. I remember to the T of what it was like to make homemade Bavarian cream and totally messing it up infront of all my class mates. Ugh!
I’m pretty sure I saw my daughter drool when she saw them…. And she immediately ate 3 haha. This is a really easy recipe and I think if you are looking to change it up in the dessert department and want to wow some folks, then this is it. Nope, don’t go looking at other recipes this is it!
How to Make Bavarian Cream:
If you’ve never heard of Bavarian cream, don’t be alarmed. It definitely sounds much more intimidating than it actually is to make, so before you freak out, don’t it’s super easy to make. The supposed creator of Bavarian cream or more appropriately, Crème Bavaroise, was by Marie-Antoine Carême one of the fathers of modern day cuisine along with Auguste Escoffier.
Bavarian cream was obviously founded in Bavaria, which is a state in Germany and finally made its way to the states in the late 1800’s. Thank you to whomever got it here, because dang is it good!
You have to make the Bavarian cream ahead of time in this recipe because it needs a bit of time to set. You can super set it (is that a thing) but popping it in the freezer, but I don’t recommend doing it. It starts by making a simple crème anglaise, which in English is custard. I’ve made this so many times in my life it’s literally like second nature these days.
While the anglaise is being whisked up over heat be sure to sprinkle your gelatin packets over cold water so those two can meet :-). Pour the gelatin mixture into the hot anglaise and completely chill it. To finish it off you fold in some whipped cream and make sure to just keep it cool while you make the profiteroles. Note: You will have some cream leftover.
Making a Homemade Cream Puffs Recipe!
For the cream puffs recipe I’m not sure there is an easier dessert out there. It’s literally 5 ingredients and takes less then 10 minutes to make. I used Bob’s Red Mill All Purpose flour because it is so fine that it blends in immediately when stirring it over the heat.
Once your arm is literally ready to fall off from all the whisking it’s then time to pipe the dough out of a pastry bag onto a sheet pan lined with parchment paper. If you don’t have a pastry bag you can just use a tablespoon, no problem.
These cream puffs bake at 400° for 40 minutes, but they need to cool to room temperature before stuffing them up with that ice cold Bavarian cream waiting in the refrigerator. The longer you can keep the Bavarian cream in the refrigerator the better, and no I won’t rat you out if you put it in the freezer!
After they are cooled you simply poke the bottom of the profiterole with your finger to make a little opening and then you pipe in a bit of the Bavarian cream just until it comes out of the bottom. I know it seems weird but there is a lot of space in those rolls, just try one before stuffing it and see for yourself.
Once they are stuffed up you are ready to have a field day eating these things. I’m not even kidding when I say I ate 10 immediately. They are small and are like 2 bites so I couldn’t resist. You’ll have a hard time controlling yourself, believe me. However if you are looking to make these head totally fine to serve these on the cooler side, but honestly when they are warm, they are to absolutely die for!
How to Serve Bavarian Cream Stuffed Cream Puffs:
I finished them off with a little drizzle of honey and then some powdered sugar just to tease them up a little bit more. I feel like the combo of honey along with the bavarian cream and warm profiterole really is a treat. It’s definitely one of those classic recipes that honestly never gets old if you ask me. It’s so versatile too if you want to switch up the cream filling, it doesn’t always have to be bavarian cream!
These really are phenomenal and I think you’d be doing yourself a disservice if you don’t at least try and make them :-). No really you would!
Cream Puffs Recipe with Bavarian Cream and Honey
Do you have a ridiculous sweet tooth and love desserts? Learn how to make this delicious Cream Puff Recipe with Bavarian Cream.
Ingredients
For the Bavarian Cream:
- 4 cups of heavy whipping cream
- 1 vanilla bean sliced in half long ways
- 6 egg yolks
- ½ cup of sugar
- 5 ounces of cold water
- 1/4 ounce of gelatin
For the Profiteroles:
- 4 ounces of unsalted butter
- 1 cup of water
- ½ teaspoon of Kosher salt
- 1 cup of Bob’s Red Mill All Purpose flour
- 4 eggs
- honey for garnish
- powdered sugar for garnish
Instructions
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Bavarian Cream: Whisk 2 cups of heavy whipping cream in a standing mixer with the whisk attachment on high speed until stiff peaks are formed and then cool.
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In a medium bowl add the cold water and gelatin together and let sit.
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Next add 2 cups of heavy whipping cream and the vanilla bean to a medium size pot and scald.
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While the cream is scalding whisk together the egg yolks and sugar in a large bowl until completely combined.
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Once the cream has scalded slowly pour it into the egg yolk and sugar mixture to temper it while whisking.
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Pour the mixture back in the pot and return it to the burner and constantly whisk over medium heat until it becomes thick.
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Next, whisk in the gelatin/water mixture and chill completely. Once it’s chilled fold in the whipped cream and add back to the refrigerator to continue to keep cold and then transfer to a piping bag with a circle tip.
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Profiteroles: Preheat the oven to 400°.
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Bring the butter, water and salt to a boil and then whisk in the flour until it forms a ball. Turn the heat off and let it sit for 5 minutes.
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Next, whisk in 1 egg at a time until completely combined and then transfer it to a piping bag, no tip required.
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Pipe 1 tablespoon of dough onto a sheet tray lined with parchment paper until the dough has been used up.
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Bake for 40 minutes and then cool to room temperature.
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Using your finger push the bottom of the profiterole to make an opening and pipe the Bavarian cream right into the profiterole until it begins to slightly come out of the bottom.
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Drizzle some honey and sprinkle on some powdered sugar to the Bavarian Cream Stuffed Profiteroles once they are done. Enjoy!
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Hello I was just wondering how many puffs this makes !? Thank you haha
Hi Mila, it makes in between 15 to 20 :-). Thanks for your question!
Haha no problem!:) I know late reply but this recipe is amazing I can always trust your recipes! Thank you so much and I recently got this new flavor my uncle brought from france it’s orange blossom water and wanted to try it in the cream and see how it turns out. I’ve never use orange blossom water before and can’t wait to try it !
Whisk in the gelatin/water mixture from step 2.
In-laws loved it. Thanks! ?????
fantastic!!
Can u us vinalla
Can I use vanilla extract and when would I add it?
to the cream or puffs?
yes!
These look delish!
Thanks Julie, they are really simple to eat and delicious!
I tried Bavarian cream…1 ounce of gelatin is too much. Perhaps you meant a 1/4 ounce? I weighed everything.
You are totally right, that’s my fault! It was supposed to be 1 gelatin packet, which indeeds ways 1/4 of an ounce. I am sorry you went through the trouble of making this, I’m happy to pay you back for the ingredients you purchased.
Oh, goodness, no! That is the very kind, but I’ve been cooking professionally 17 years. If I’m not able to accept defeat & roll with the punches, then I don’t need to be in the kitchen that day. 🙂 Failure is just as necessary as success
gosh were these so good, spot on!
I wanted to use the bavarian cream portion if this recipe to fill 2 13×9″ sheet cakes. Will this be enough?
Thank you!
honestly I don’t know, it’s been a few years since I made this. I’m betting it will fill at least 1!
Thanks. As you’re making the cream, instructions say to whisk egg mixture and scalded cream until thick. How thick is thick? Hollandaise sauce consistency? Pancake batter? Thanks!
Think alfredo sauce, the gelatin will thicken it and stabilize it while it’s chilling.
i was wondering if u can make these a day or two in advance or will they get mushy
Maybe a day ahead of time. Just be sure not to pipe them with the filling until serving them.
I have been serving this to special occasions and the family loves it! Thank you Mr. Parisi … Merry Christmas!
oh amazing, glad they worked out for you! Merry Christmas to you too!
I Will try your bavarian cream recipe, sounds very good. My son is crazy about Napoleons but not matter where I buy them they are always a big disappointment.
Thank you,
Mercedes
Good luck!!!
Step 7 is a little confusing. Do you mean to mix in the gelatin mixture to the cream?
Yes, mix the gelatin/water mixture into the scaled cream pot and mix until combined and then chill. Sorry if it was confusing.
Hello! I’m going to make this to fill a cake. Can I make the cream a few days ahead? ( I’d fill the cake the day of)
Maybe just a day or 2 ahead of time. Good luck!