Bavarian Cream Puffs: The Ultimate Guide To Making Them

Bavarian cream puffs are a delicious dessert that is surprisingly easy to make. This centuries-old dessert consists of hollow puff choux pastry dough baked until browned and filled with a sweetened cream filling. The cream filling is made by combining a pouring custard (crème anglaise), gelatin, and whipped cream. The cream puffs can be garnished with powdered sugar and served chilled or at room temperature. In this article, we will guide you through the process of making the perfect Bavarian cream puffs, including the ingredients you will need and step-by-step instructions for both the cream puffs and the Bavarian cream filling.

Making the dough

The first step in making Bavarian cream puffs is to make the dough. Preheat your oven to 400°F. In a saucepan, bring butter, water, and salt to a boil. You will need half a cup of butter, a quarter teaspoon of fine sea salt, and a cup of water. Once the mixture reaches a boil, add a cup of flour to the boiling liquid all at once and stir until a ball forms. Take the pan off the heat and let the mixture cool for about 5 minutes.

After the flour mixture has cooled slightly, it's time to add the eggs. You will need four eggs for this recipe. Add the eggs one at a time, mixing well after each addition. It is important to ensure that the mixture is smooth and glossy after beating in the fourth egg. This will give your cream puffs a light and airy texture.

Now that your dough is ready, it's time to shape and bake the cream puffs. Line a baking sheet with parchment paper. Using a spoon, place dollops of the dough onto the prepared baking sheet. You can shape them into your desired size and shape. Keep in mind that they will expand slightly during baking.

Bake the cream puffs in the preheated oven for about 40 minutes at 400°F. The baking time may vary slightly depending on your oven, so keep an eye on them to ensure they don't overcook. Remove the cream puffs from the oven and let them cool down completely before filling them.

Once the cream puffs are cooled, you can cut them halfway through the center with a knife to create a pocket for the Bavarian cream. Be careful not to cut all the way through, as you want to create a nice cavity for the filling. Now your cream puffs are ready to be filled with the delicious Bavarian cream!

Preparing the filling

The filling for your Bavarian cream puffs is a type of custard known as crème anglaise or "pouring custard". It is similar to pastry cream but without the addition of cornstarch or flour. It is also the base for a dessert known as crème bavaroise or Bavarian cream, which is thickened with gelatin and lightened with whipped cream.

Ingredients

• 1 cup of sugar
• 3/4 cup of all-purpose flour
• 3/4 tsp of fine sea salt
• 3 cups of milk
• 3 egg yolks
• 2 tbsp of butter
• 2 tsp of vanilla
• 1/2 cup of heavy whipping cream

Method

• In a medium saucepan, mix the sugar, flour and salt with a whisk.
• Gradually add the milk and mix well.
• In a separate bowl, whisk the egg yolks and add to the pan. Mix well.
• Bring the mixture to a boil over medium-high heat, stirring constantly until it becomes thick and has the consistency of pudding.
• Take the pan off the heat and add the butter and vanilla, stirring until well combined and the butter is melted.
• Allow the mixture to cool completely. You can put it in the fridge to speed up this process.
• To make the custard lighter and give it a Bavarian cream texture, take 1/2 cup of heavy whipping cream and whip it until soft peaks form. Then gently fold this into the custard mixture.
• Place the mixture into a piping bag, ready to fill the cream puffs.

Baking the puffs

Preheat your oven to 400°F. In a saucepan, bring butter, water, and salt to a boil. Once the mixture reaches boiling point, add 1 cup of flour to the liquid and stir until a ball forms. Take the pan off the heat and leave the mixture to cool for 5 minutes.

After the flour mixture has cooled, start beating in the eggs, one at a time. Make sure to mix well after adding each egg. The mixture should be smooth and glossy after you beat in the fourth egg.

Place spoonfuls of the dough onto a parchment-covered baking sheet. Leave enough space between the dough mounds as the puffs will expand while baking. Bake the cream puffs for 30 to 40 minutes at 400°F until they are browned and firm on the outside.

Remove the cream puffs from the oven and let them cool. You can slice the puffs halfway through the centre and pipe in your chosen filling. For Bavarian cream puffs, a simple vanilla custard or a flavoured cream can be used.

Filling the puffs

Firstly, you will need to prepare your Bavarian cream. This can be done in advance, and there are several recipes available online. The basic ingredients include milk, sugar, flour, cornstarch, salt, egg yolks, butter, vanilla, and heavy whipping cream. Some recipes also call for gelatin, which helps to stabilize the cream and give it a firmer texture.

Once you have your Bavarian cream ready, you can begin the filling process. Using a sharp knife, carefully cut each cream puff in half. You want to create a thinner bottom and a slightly larger top piece. This will allow you to fill the puffs generously without making them unstable.

Place the bottom slices of the cream puffs on a parchment paper-lined baking sheet. You can now add your Bavarian cream filling. Use a scooper or a piping bag to add a generous amount of cream to each bottom slice. Aim for around 1/3 to 1/2 cup of cream filling per puff.

Gently place the top slices of the cream puffs onto the cream filling. Take care not to press down too hard, as this may cause the cream to spill out of the puffs. Once all the puffs are filled and assembled, you can place them in the refrigerator to chill. Chilling will help the cream to set and make the puffs easier to handle.

If desired, you can dust the cream puffs with powdered sugar before serving. This adds a touch of sweetness and elegance to your dessert. Cream puffs are best served chilled or at room temperature. They can also be frozen and eaten straight from the freezer for a refreshing treat.

With these simple steps, you'll be well on your way to creating delicious Bavarian cream puffs that are sure to impress your family and friends.

Storing the cream puffs

Storing Unfilled Cream Puffs:

If you plan to fill your cream puffs closer to serving time, you can store the unfilled puffs in an airtight container. They will stay fresh at room temperature for up to two days. If you want to store them for a longer period, you can freeze them. Place the unfilled puffs in airtight containers or wrap them tightly in plastic wrap or resealable plastic bags before freezing. This will help maintain their freshness for several weeks.

Storing Filled Cream Puffs:

Once your cream puffs are filled with any type of cream, they must be stored in the refrigerator. The cream puffs are best stored in an airtight container and will stay fresh for 2-3 days. Avoid sprinkling the tops with confectioner's sugar until just before serving, as it tends to absorb into the puffs during refrigeration. If you want to store the filled cream puffs for a more extended period, you can freeze them. They will keep well in the freezer for several weeks.

Re-Crisping Softened Cream Puffs:

If your cream puffs have softened during storage, you can easily re-crisp them before filling and serving. Preheat your oven to 300°F (around 150°C) and bake the unfilled puffs uncovered for about 5 to 8 minutes. This will help restore their crisp texture. Allow the puffs to cool completely before filling them with your chosen cream.

Storing the Bavarian Cream:

If you have any leftover Bavarian cream, it should be stored separately from the puffs in an airtight container in the refrigerator. The cream will stay fresh for 3 to 4 days. It is not suitable for freezing, as it does not thaw well.

Frequently asked questions