Easy Bavarian Cream Puff Recipe to Die For (2024)

By Karrie on | Updated | 87 Comments

Easy Bavarian Cream Puff Recipe to Die For (1)

With Valentine’s day right around the corner, I wanted to share one of my family’s favorite desserts. I call them Easy Bavarian Cream Puffs! They are divine and perfect for the sweetie in your life. I will be sharing two recipes with you. One is a typical cream puff recipe and let me tell you, it will not disappoint. Cream puffs always used to intimidate me, that is until I got brave enough to try them. They are surprisingly easy to make. You will be shocked.

Just a warning.
They are always a crowd pleaser, so be prepared to see jaws drop, eyes pop, and lots of praise. There will also be jealous onlookers wishing they would have thought to bring a cool dessert like that, but we wont worry about those people. Let’s just focus on the positive here.

The other recipe is my easy knockoff version of Bavarian cream. Real Bavarian cream takes longer, and is a bit more temperamental than I like, but if you have the time, by all means go ahead and make the real stuff!

Both recipes are wonderful for using up those farm fresh eggs. Some weeks we can go through our eggs so quick, but other weeks I feel I have more than I know what to do with. That’s when a recipe like this can come in very handy. This recipe uses 7 eggs, so for those of you with chickens keep this recipe on hand. 🙂 Hope you enjoy my easy Bavarian cream puff recipe!

Easy Bavarian Cream Puff Recipe

Easy Bavarian Cream Puff Recipe to Die For (2)

Easy Bavarian Cream:

Ingredients:

1 cup Sugar
3/4 cup all purpose flour
3/4 tsp. Fine Sea Salt
3 cups milk
3 egg yolks
2 tbs butter
2 tsp. vanilla
1/2 cup heavy whipping cream

Method:
In a medium sauce pan, mix your sugar, flour and salt with a whisk.

Easy Bavarian Cream Puff Recipe to Die For (3)

Gradually add the milk and mix well.In a separate bowl whisk egg yolks and add to the pan. Mix well.

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Bring mixture to a boil over medium high heat stirring constantly until mixture becomes thick and has the consistency of pudding.

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Take off heat and add butter and vanilla to the pan, stirring until well combined and butter is melted.

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Cool completely. I put mine in the fridge to help speed up the cooling process. You have just created a vanilla custard. This is heavenly on its own, but to give it a Bavarian cream texture it needs to be a little lighter. We do this by taking a 1/2 cup of heavy whipping cream, whipping it until soft peaks form and gently folding the whipped cream into the custard mixture.

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Now you have what I consider an easy version of Bavarian cream. Place into a piping bagto be used in the cream puff recipe.

Easy Bavarian Cream Puff Recipe to Die For (8)

Cream Puff Recipe:

Ingredients:
1/2 cup of butter
1 Cup of water
1/4 tsp. fine sea salt
1 cup flour
4 eggs

Method:
Pre-heat oven to 400 degrees. In a sauce pan bring butter, water and salt to a boil. Add 1 cup of flour to the boiling liquid all at once and stir until a ball forms.

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Take pan off heat and let mixture cool for 5 minutes. After the flour mixture has cooled, start beating in the eggs, one at a time. Mixing well after each egg.

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Mixture should be smooth and glossy after you beat in your 4th egg.

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Place dough by spoonfuls on a parchment covered baking sheetand bake for 40 minutes at 400 degrees.

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Remove cream puffs from the oven and let cool.

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Cut cream puff half way through the center with a knife and pipe in your easy Bavarian cream. Sprinkle tops with powdered sugar and enjoy!

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Below I have included the printable versions of these recipes. Hope you enjoy them!

Easy Bavarian Cream Puff Recipe to Die For (15)

Recipe Card

4.60 from 37 votes

love it? rate it!

Easy Bavarian Cream

Published By Karrie

Course Dessert

Cuisine French

Keyword creme puff

Servings 6 servings

Prep Time 50 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 2 hours hrs

Easy Bavarian Cream Puff are most family’s favourite desserts!

Ingredients

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

Instructions

  • In a medium sauce pan, mix your sugar, flour and salt with a whisk. Gradually add the milk and mix well.

  • In a separate bowl whisk egg yolks and add to the pan. Mix well. Bring mixture to a boil over medium high heat stirring constantly until mixture becomes thick and has the consistency of pudding.

  • Take off heat and add butter and vanilla to the pan, stirring until well combined and butter is melted. Cool completely. I put mine in the fridge to help speed up the cooling process.

  • You have just created a vanilla custard. This is heavenly on it's own, but to give it a Bavarian cream texture it needs to be a little lighter in texture. We do this by taking a 1/2 cup of heavy whipping cream, whipping it until soft peaks form and gently folding the whipped cream into the custard mixture.

  • Place into a piping bag to be used in the cream puffs.

Nutrition

Serving: 1Puff | Calories: 342kcal | Carbohydrates: 52g | Protein: 7.2g | Fat: 12.4g | Saturated Fat: 7.1g | Cholesterol: 139mg | Sodium: 327mg | Potassium: 107mg | Sugar: 39.1g | Vitamin A: 400IU | Calcium: 170mg | Iron: 0.9mg

Loved this recipe?

Make sure to follow on Instagram @happymoneysaver and on Pinterest @happymoneysaver for more money savin' recipes!

Easy Bavarian Cream Puff Recipe to Die For (16)

Recipe Card

4.52 from 33 votes

love it? rate it!

Cream Puff Recipe

Published By Karrie

Course Dessert

Cuisine French

Keyword creme puffs

Servings 30 puffs

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Easy Bavarian Cream Puff are most family’s favourite desserts!

Ingredients

  • 1/2 cup of butter
  • 1 cup of water
  • 1/4 tsp . fine sea salt
  • 1 cup of flour
  • 4 eggs

Instructions

  • Pre-heat oven to 400 degrees.

  • In a sauce pan bring butter, water and salt to a boil.

  • Add 1 cup of flour to the boiling liquid all at once and stir until a ball forms.

  • Take pan off heat and let mixture cool for 5 minutes.

  • After the flour mixture has cooled for 5 minutes, start beating in the eggs, one at a time. Mixing well after each egg. Mixture should be smooth and glossy after you beat in your 4th egg.

  • Place dough by spoonfuls on a parchment covered baking sheet and bake for 40 minutes at 400 degrees.

  • Remove cream puffs from the oven and let cool.

  • Cut cream puff half way through the center with a knife and pipe in your easy Bavarian cream. Sprinkle tops with powdered sugar and enjoy!

Nutrition

Calories: 50kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 54mg | Potassium: 12mg | Vitamin A: 125IU | Calcium: 5mg | Iron: 0.3mg

Loved this recipe?

Make sure to follow on Instagram @happymoneysaver and on Pinterest @happymoneysaver for more money savin' recipes!

Easy Bavarian Cream Puff Recipe to Die For (17)

To see more of my from scratch recipes gohere. Also head on over and follow me on Pinterest where you will see I have a great love for all things food!

Easy Bavarian Cream Puff Recipe to Die For (18)

About Karrie

Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...

Easy Bavarian Cream Puff Recipe to Die For (2024)

FAQs

What is Bavarian cream filling made of? ›

Bavarian Cream is made from a Crème Anglaise base (milk, vanilla, egg yolks and sugar), thickened with Gelatine and lightened with Whipped Cream.

What's the difference between Bavarian cream and custard? ›

Bavarian creams are custards stiffened with gelatin. Savoury custards are sometimes encountered, the most notable being quiche, a French tart with a filling of custard flavoured with cheese, onions, ham or bacon, or chopped vegetables.

Will cream puffs get soggy overnight? ›

How long will the cream puffs be good for? We usually recommend consuming the cream puffs the same or next day, after 2 days they will start to become soggy, especially if your refrigerator has a lot of humidity in it. Can I freeze the cream puffs? Can you customize the cream puffs?

How long will homemade cream puffs keep? ›

Freshly baked cream puffs can be stored in an airtight container at room temperature for up to 2 days. If you need to store them for longer, you can freeze them for up to 1 month. To freeze, place the cream puffs in a single layer on a baking sheet and freeze until solid.

What are the 3 basic elements Bavarian creams always consist of? ›

A bavarian, also known as bavarian cream or bavaroise, is made of three basic elements: custard sauce (flavored as desired), gelatin, and whipped cream. That's all there is to it. Gelatin is softened in cold liquid, stirred into the hot custard sauce until dissolved, and chilled until almost set.

What is the difference between Bavarian cream and Boston cream? ›

Bavarian cream involves milk, eggs, sugar, and often vanilla extract, the same as Boston cream. But then the two ingredient lists diverge: Bavarian cream includes heavy cream and gelatin, while Boston cream involves cornstarch.

Is pastry cream and Bavarian cream the same? ›

Bavarian cream and pastry cream are not the same. While both are custard-based fillings, Bavarian cream is lightened with whipped cream and set with gelatin, giving it a mousse-like texture, while pastry cream is a thick and creamy custard made with eggs, milk, sugar, and flour or cornstarch.

What are Bavarian cream often used in? ›

It is often used as a cake filling but I think it is also very good as a standalone dessert, especially when served with red fruits. It is traditionally flavoured with vanilla, but, like for pastry cream and custard sauces, you can add any flavouring you want (e.g. chocolate, spirits, spices…).

What are the 3 types of custard? ›

There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.

Why are my cream puffs gone wrong? ›

Why did my cream puffs collapse? If the puffs collapse it means there was too much moisture in them. So either you did not dry the dough enough, or they were not cooked enough. To avoid this I recommend drying the dough really well (see below) and cracking the door of the oven open when the choux are baked.

Why are cream puffs so hard to make? ›

Without the right consistency, they either won't rise or they won't set. Dough that's too dry won't have the steam power to lift the cream puffs, and they won't form a hollow center. Dough that's too wet won't be able to harden in time to hold that puffed shape.

Why is my cream puff not crispy? ›

The first cause is undercooking. When preparing dough on the stovetop, be sure to keep cooking and stirring until a film forms on the bottom of the saucepan. Another cause of flat cream puffs is lowering the temperature during baking.

Can I freeze homemade cream puffs? ›

Freshly baked cream puffs can be stored in an airtight container at room temperature for up to 2 days. If you need to store them for longer, you can freeze them for up to 1 month. To freeze, place the cream puffs in a single layer on a baking sheet and freeze until solid.

Can you fill cream puffs the night before? ›

Cream puffs are best served within a few hours of being filled. You can make the choux puffs a day ahead, and then re-crisp them in the oven before filling with the chantilly cream. Stabilized whipped cream can also be made a day ahead, but may need to be re-mixed with a dash of cream to make it smooth again.

Is Bavarian filled the same as Boston cream? ›

The texture is the biggest difference

Bavarian cream involves milk, eggs, sugar, and often vanilla extract, the same as Boston cream. But then the two ingredient lists diverge: Bavarian cream includes heavy cream and gelatin, while Boston cream involves cornstarch.

What's the difference between Bavarian cream and regular cream? ›

Bavarian cream is more solid in texture while Boston cream takes on a creamy nature. Bavarian cream uses heavy cream and whipped cream. Boston cream mainly uses milk and eggs and is a sort of custard. Bavarian cream is usually served with fruit puree or a fruit sauce.

Is Bavarian and Boston Creme the same? ›

The doughnut adaptation of the pie is popular not only in Massachusetts but throughout the United States and Canada. Also filled with the same cream, the Bavarian cream doughnut differs from the Boston cream doughnut in that, instead of a chocolate glaze topping, the Bavarian cream doughnut is tossed in powdered sugar.

What makes Bavarian cream different? ›

Bavarian cream and pastry cream are not the same. While both are custard-based fillings, Bavarian cream is lightened with whipped cream and set with gelatin, giving it a mousse-like texture, while pastry cream is a thick and creamy custard made with eggs, milk, sugar, and flour or cornstarch.

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