• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Chef Billy Parisi logo

  • Recipes
    • Courses
      • Beverages
      • Appetizers
      • Breakfast
      • Salads
        • Salad Dressings
      • Soups
      • Main Dish
      • Pasta
      • Sauces
      • Side Dishes
      • Bread Recipes
      • Dessert
    • Ingredient
      • Beef
      • Lamb
      • Chicken & Poultry
      • Pork
      • Seafood
      • Vegetarian
    • Occasion
      • Grilling and BBQ
      • Holiday
      • Entertaining
  • Video
  • Cooking Tips
  • About
  • The Studio
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Recipes » Courses » Dessert » Cream Puff Recipe with Bavarian Cream and Honey

Cream Puff Recipe with Bavarian Cream and Honey

Posted on September 10, 2019 By Chef Billy Parisi

  • Share
  • Tweet
Jump to Recipe Print Recipe

Cream Puff Recipe with Bavarian Cream and Honey are delicious easy to make cream cream filled profiteroles that are absolutely delicious when finished off with a drizzle of honey and powdered sugar.

platter of stacked cream puffs

Cream puffs are amazing after-dinner desserts that are incredibly easy to make as well not being too expensive either.  They are single serving, just like authentic beignets, and great to make at home with few ingredients and tools necessary to make them.

What Is 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 it 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 1800s and it consists of eggs, sugar, gelatin and heavy whipping cream.  Thank you to whoever got it here, because dang is it delicious.

Is Pastry Cream The Same Thing

Pastry cream is not the same as Bavarian cream.  Pastry cream uses different ingredients such as butter, cornstarch and milk instead of gelatin, heavy cream, and egg yolks.  Like Bavarian cream, you can use pastry cream to stuff desserts, cakes, and donuts.

Bavarian cream is much richer and delicious in flavor compared to the pastry cream.

a pile of bavarian cream stuffed cream puffs on a glass plate

What Is Bavarian Cream Used For

Bavarian cream is often used as a filling for cakes, donuts, and desserts and is occasionally added to the tops of desserts like fresh berries or pies.  It is incredibly delicious and can add a lot of body to any dessert.

How to Make It

You have to make the Bavarian cream ahead of time in this recipe because it needs a bit of time to set.  You can also superset it by popping it in the freezer, but I don’t recommend doing it.

1. Bavarian Cream starts by making a simple crème anglaise, which in English is custard and a mixture of vanilla beans, egg yolks, heavy cream, and sugar.

2. While the anglaise is being whisked up over heat be sure to sprinkle your gelatin packets over cold water.

hot cream with vanilla bean in a pot next to a bowl of egg yolks and sugar
whipped cream and creme anglaise together in a bowl

4. Pour the gelatin mixture into the hot anglaise and then completely chill it in the refrigerator.

5. To finish off the Bavarian Cream you fold in some whipped cream and make sure to keep it cool while you make the profiteroles.  Once cool, transfer the mixture to a piping bag with no tip.  You will have some cream leftover and it goes great poured over desserts or stuffed into desserts like donuts. The longer you can keep it in the refrigerator before using them in the cream puffs the better.

What Does It Taste Like

Bavarian cream tastes like rich vanilla custard.  This is mainly due to the fact that the base is made with creme anglaise which is essentially a vanilla custard.  After it’s set and folded with the whipped cream it becomes very rich and thick.

Making Homemade Cream Puffs

For the cream puffs recipe, I’m not sure there is an easier dessert out there.  The dough is more classically known as pate a choux.  It’s literally 5 ingredients and takes less than 10 minutes to make.  It’s actually the Bavarian Cream that takes all the time in this recipe.

  • Pour in the water to a large pot and add in the butter and salt as well.  Bring this mixture to a boil.
  • Add in the flour and whisk the mixture vigorously with a firm wire whisk until it becomes smooth and forms a dough-like ball.
  • Continue to whisk while adding 1 egg at a time until it is completely mixed into the dough.
hot butter water and salt in a pan alongside flour
hot dough in a pot with a whisk next to eggs
  • Once combined, transfer to a large piping bag and begin to pipe out small amounts of the dough about 2 inches apart from one another on a sheet tray lined with parchment paper.
  • Bake the cream puffs in the oven for about 35 to 40 minutes or until they become firm on the outside and soft and tender in the center.
pate a choux cream puffs on parchment paper with a piping bag
stuffed baked cream puffs with bavarian cream in a piping bag
  • Using your finger press a hole into the bottom of the cream puffs and pipe as much of the Bavarian cream into the cream puff as possible.  Chef Note: If you don’t have a pastry bag you can just use a tablespoon, no problem.
  • Serve by sprinkling powdered sugar and drizzling honey over top.

sprinkling powdered sugar over a stack of cream puffs with bavarian cream

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.  You’ll actually have just as hard of time not eating the Bavarian Cream by itself because it’s just so good!

However if you are looking to make these ahead, totally fine to serve these on the cooler side, but honestly when they are warm, they are to absolutely die for!

How To Serve Them

I finished them off with a little drizzle of honey or chocolate sauce, 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 in a stack topped off with powdered sugar and honey

Recipe Chef Notes + Tips

Storing the Cream: It will hold in the refrigerator covered for up to 2 days.  The cream will separate after that amount of time.  The cream freezes well covered for up to 2 months and is delicious if you chose to eat it as ice cream frozen.

Storing the Puffs: The cream puffs will last covered in plastic for up to 3 days in the refrigerator.  Cream puffs without the Bavarian cream will last up to 5 days covered in the refrigerator.  You can freeze the cream puffs covered for up to 2 months but if they are stuffed with the Bavarian cream I recommend eating them frozen.  If they are not stuffed with the Bavarian cream, you can thaw them and use them as you wish.

The Best Dessert Recipes

If you love this recipe then you will love these recipes:

  • Homemade Puff Pastry Peach Tart
  • Old Fashioned Fresh Peach Cobbler
  • Ricotta Cheesecake Recipe
  • Olive Oil Cake
  • Rose Apple Pie
  • Key Lime Pie Recipe

Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

glass plate full of cream puffs with powdered sugar
Print Recipe
5 from 4 votes

Cream Puffs Recipe with Bavarian Cream and Honey

Do you have a ridiculously sweet tooth and love desserts?  Learn how to make this delicious Cream Puff Recipe with Bavarian Cream.
Prep Time1 hr
Cook Time40 mins
Resting Time2 hrs
Total Time1 hr 40 mins
Course: Dessert
Cuisine: French
Servings: 25
Calories: 223kcal
Author: Chef Billy Parisi

Ingredients

For the Bavarian Cream:

  • 4 cups of heavy whipping cream
  • 1 vanilla bean sliced in half longways
  • 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 all-purpose flour
  • 4 eggs
  • honey for garnish
  • powdered sugar for garnish

Instructions

  • 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.
  • In a medium bowl add the cold water and gelatin together and let sit.
  • Next, add 2 cups of heavy whipping cream and the vanilla bean to a medium-size pot and scald.
  • While the cream is scalding whisk together the egg yolks and sugar in a large bowl until completely combined.
  • Once the cream has scalded slowly pour it into the egg yolk and sugar mixture to temper it while whisking.
  • Pour the mixture back in the pot and return it to the burner and constantly whisk over medium heat until it becomes thick.
  • Next, whisk in the gelatin/water mixture and chill completely. Once it’s chilled, fold in the whipped cream and add it back to the refrigerator to continue to keep cold and then transfer to a piping bag with a circle tip.
  • Profiteroles: Preheat the oven to 400°.
  • 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.
  • Next, whisk in 1 egg at a time until completely combined and then transfer it to a piping bag, no tip required.
  • Pipe 1 tablespoon of dough onto a sheet tray lined with parchment paper until the dough has been used up.
  • Bake for 40 minutes and then cool to room temperature.
  • 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.
  • Drizzle some honey and sprinkle on some powdered sugar to the Bavarian Cream Stuffed Profiteroles once they are done. Enjoy!

Notes

Chef Notes:
  • You will have some Bavarian Cream leftover and it goes great poured over desserts or stuffed into desserts like donuts. The longer you can keep the Bavarian cream in the refrigerator before using them in the cream puffs the better.
 
  • If you don’t have a pastry bag to stuff the cream puffs with, you can just use a tablespoon, no problem.
 
  • How to Store the Cream: Bavarian cream will hold in the refrigerator covered for up to 2 days.  The cream will separate after that amount of time.  Bavarian cream freezes well covered for up to 2 months and is delicious if you chose to eat it like ice cream frozen, but do not thaw it expecting it to resume to a thick delicious cream.  
 
  • How to Store the Cream Puffs: The cream puffs will last covered in plastic for up to 3 days in the refrigerator.  Cream puffs without the Bavarian cream will last up to 5 days covered in the refrigerator.  You can freeze the cream puffs covered for up to 2 months but if they are stuffed with the Bavarian cream I recommend eating them frozen.  If they are not stuffed with the Bavarian cream, you can thaw them and use them as you wish. 

Nutrition

Calories: 223kcal | Carbohydrates: 9g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 135mg | Sodium: 107mg | Potassium: 48mg | Fiber: 1g | Sugar: 4g | Vitamin A: 773IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

 

Cream Puff Recipe with Bavarian Cream and Honey was last modified: March 13th, 2020 by Chef Billy Parisi

FREE EMAIL SERIES

5 Secrets to Make Homemade Taste Better

Chef Billy's go-to tips that transform “blah” into “brilliant”!

Previous Post: « Grilled Chicken Wings Recipe with Honey Chili Garlic Sauce
Next Post: Easy Chicken Parmigiana Recipe »

Reader Interactions

Comments

  1. Kim says

    October 16, 2018 at 6:21 pm

    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)

    Reply
    • Chef Billy Parisi says

      October 17, 2018 at 5:22 am

      Maybe just a day or 2 ahead of time. Good luck!

      Reply
  2. Susan says

    July 18, 2018 at 11:12 pm

    Step 7 is a little confusing. Do you mean to mix in the gelatin mixture to the cream?

    Reply
    • Chef Billy Parisi says

      July 19, 2018 at 7:34 am

      Yes, mix the gelatin/water mixture into the scaled cream pot and mix until combined and then chill. Sorry if it was confusing.

      Reply
  3. Mercedes Wittrock says

    July 17, 2018 at 7:03 pm

    5 stars
    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

    Reply
    • Chef Billy Parisi says

      July 18, 2018 at 6:39 am

      Good luck!!!

      Reply
  4. Sandy says

    December 24, 2017 at 12:06 pm

    5 stars
    I have been serving this to special occasions and the family loves it! Thank you Mr. Parisi … Merry Christmas!

    Reply
    • Chef Billy Parisi says

      December 25, 2017 at 8:37 am

      oh amazing, glad they worked out for you! Merry Christmas to you too!

      Reply
  5. Steve says

    November 21, 2017 at 3:23 pm

    i was wondering if u can make these a day or two in advance or will they get mushy

    Reply
    • Chef Billy Parisi says

      November 21, 2017 at 3:54 pm

      Maybe a day ahead of time. Just be sure not to pipe them with the filling until serving them.

      Reply
  6. Anne says

    July 17, 2017 at 9:25 am

    I wanted to use the bavarian cream portion if this recipe to fill 2 13×9″ sheet cakes. Will this be enough?
    Thank you!

    Reply
    • Chef Billy Parisi says

      July 17, 2017 at 8:35 pm

      honestly I don’t know, it’s been a few years since I made this. I’m betting it will fill at least 1!

      Reply
      • Anne says

        July 21, 2017 at 10:01 am

        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!

        Reply
        • Chef Billy Parisi says

          July 21, 2017 at 10:50 am

          Think alfredo sauce, the gelatin will thicken it and stabilize it while it’s chilling.

          Reply
  7. Lindsay says

    May 17, 2017 at 6:58 am

    5 stars
    gosh were these so good, spot on!

    Reply
  8. Deb H says

    May 16, 2017 at 5:04 pm

    I tried Bavarian cream…1 ounce of gelatin is too much. Perhaps you meant a 1/4 ounce? I weighed everything.

    Reply
    • Chef Billy Parisi says

      May 17, 2017 at 6:46 am

      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.

      Reply
      • Deb H says

        May 19, 2017 at 6:40 pm

        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

        Reply
  9. Julie says

    February 12, 2017 at 4:29 pm

    These look delish!

    Reply
    • Chef Billy Parisi says

      February 12, 2017 at 5:14 pm

      Thanks Julie, they are really simple to eat and delicious!

      Reply
  10. Gloria Shear says

    February 06, 2017 at 10:28 pm

    Can u us vinalla

    Reply
    • Gloria Shear says

      February 06, 2017 at 10:30 pm

      Can I use vanilla extract and when would I add it?

      Reply
      • Chef Billy Parisi says

        February 07, 2017 at 7:09 am

        to the cream or puffs?

        Reply
    • Chef Billy Parisi says

      February 07, 2017 at 7:09 am

      yes!

      Reply
  11. Pepper says

    January 28, 2017 at 12:30 pm

    5 stars
    In-laws loved it. Thanks! ?????

    Reply
    • Chef Billy Parisi says

      January 28, 2017 at 2:20 pm

      fantastic!!

      Reply
  12. Chef Billy Parisi says

    January 26, 2017 at 7:18 am

    Whisk in the gelatin/water mixture from step 2.

    Reply
  13. Mila Wentworth says

    January 22, 2017 at 12:21 am

    Hello I was just wondering how many puffs this makes !? Thank you haha

    Reply
    • Chef Billy Parisi says

      January 22, 2017 at 6:18 am

      Hi Mila, it makes in between 15 to 20 :-). Thanks for your question!

      Reply
      • Mila Wentworth says

        November 14, 2017 at 9:13 pm

        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 !

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT ME

I’m Billy Parisi and thanks for checking out my site! I’m a culinary school grad that spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now I write recipes, take pictures of’em, shoot some video, occasionally hosting on TV, checking out the latest fashion, hangin with my wife and daughter and watching a whole bunch of college sports. Hope you enjoy my twists on classics as well as new innovations! Read More…

free email series

5 Secrets to Make Homemade Taste Better

Chef Billy's go-to tips that transform “blah” into “brilliant”!

FEATURED IN

IT’S SOUP SEASON

cream of mushroom soup in a bowl

Homemade Cream of Mushroom Soup Recipe

bowl of tortilla soup with crema and avocado

Homemade Tortilla Soup Recipe

mason jar of homemade beef stock

Homemade Beef Stock Recipe

bowl of potato soup with toppings

Homemade Potato Soup Recipe

bowl of beef and barley soup with herbs

Traditional Beef and Barley Soup Recipe

bowl of ham and bean soup

Amazing Ham and Bean Soup Recipe

POPULAR POSTS

  • Homemade Spaghetti Aglio E Olio Recipe
  • Homemade Sloppy Joe Recipe
  • vinegar based coleslaw recipe with apple cider vinegar Vinegar Based Coleslaw Recipe
  • bowl of summer corn chowder with bacon Easy Corn Chowder Recipe
  • Smoked Pulled Pork Shoulder Recipe
  • Easy Broiled Salmon Recipe

Footer

As Seen On:

Copyright © 2021 Chef Billy Parisi | Privacy Policy