I can’t tell you how long I’ve been waiting to make this Cream Puffs 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’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!
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. It 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.
For those little guys I’m not sure there is an easier recipe. 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 ready to fall off 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 puppies 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!
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!
- 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
- ¼ ounce of gelatin
- 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
- 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 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!