Do you have a ridiculously sweet tooth and love desserts? Learn how to make this delicious Cream Puff Recipe with Bavarian Cream.
Servings: 25
Prep Time: 1 hourhour
Cook Time: 40 minutesminutes
Resting Time: 2 hourshours
Total Time: 1 hourhour40 minutesminutes
Ingredients
For the Bavarian Cream:
4cupsof heavy whipping cream
1vanilla bean sliced in half longways
6egg yolks
½cupof sugar
5ouncesof cold water
1/4ounceof gelatin
For the Profiteroles:
4ouncesof unsalted butter
1cupof water
½teaspoonof Kosher salt
1cupall-purpose flour
4eggs
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.