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.

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.

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?

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.

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.

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.

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.

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…).

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 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.

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.

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.

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.

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.

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.

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.

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.