Bavarian Cream Puffs
A Bavarian dinner isn’t complete without a German dessert. Inspired by a France and Germany trip, this crowd-pleasing dessert is easy and great for any party. Ja das ist gut!
Ingredients
For Cream:
- 1 cup sugar
- 3/4 cup all-purpose flour
- 3/4 tsp salt
- 3 cups milk
- 3 egg yolks
- 2 Tbsp unsalted butter
- 2 tsp vanilla
- 1/2 cup heavy whipping cream
For Puff Pastry:
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 eggs
Instructions
For Cream:
- In a medium saucepan, whisk together sugar, flour and salt. Gradually add milk and mix well. In a separate bowl, whisk egg yolks and add to saucepan. Bring to a boil over medium high heat. Stirring frequently until mixture becomes a pudding thickness.
- Remove from heat. Add butter and vanilla to saucepan. Stir until well combined and butter is melted. Allow to cool, about 5 minutes. To give it a Bavarian cream thickness, add ½ cup of heavy whipping cream. Whip it until soft peaks form. Gently fold the cream into custard mixture.
- Place custard mixture into plastic Ziploc bag (or piping bag). Set aside.
For Puff Pastry:
- Preheat oven to 400°F. Prepare a baking sheet and line with parchment paper. Set aside.
- In a saucepan, add butter, water and salt. Bring to a boil. Add 1 cup flour to boiling mixture. Remove saucepan from heat. Allow to cool for 5 minutes.
- After flour mixture has cooled, start beating eggs gradually. Mix well after each egg. Mixture should be smooth and glossy after the fourth egg.
- Place spoonfuls of dough on parchment paper lined baking sheet. Put into oven.
- Bake at 400°F for 40 minutes. Remove puff pastries from oven and let cool for 5 minutes. Cut halfway through center with knife. Then pipe custard mixture on pastry.
- Serve immediately. Brush powdered sugar over pastries.