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Home » Recipes » Dessert » Easy Bavarian Cream Puff Recipe

Easy Bavarian Cream Puff Recipe

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This easy Bavarian Cream Puff recipe is a keeper. The classic cream puffs turn out every time, and are filled with an easy Bavarian cream knockoff recipe. So good! #Creampuff #recipe #realfood #homemade

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

This easy Bavarian Cream Puff recipe is a keeper. The classic cream puffs turn out every time, and are filled with an easy Bavarian cream knockoff recipe. So good! #Creampuff #recipe #realfood #homemade

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.

This easy Bavarian Cream Puff recipe is a keeper. The classic cream puffs turn out every time, and are filled with an easy Bavarian cream knockoff recipe. So good! #Creampuff #recipe #realfood #homemade

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

This easy Bavarian Cream Puff recipe is a keeper. The classic cream puffs turn out every time, and are filled with an easy Bavarian cream knockoff recipe. So good! #Creampuff #recipe #realfood #homemade

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

This easy Bavarian Cream Puff recipe is a keeper. The classic cream puffs turn out every time, and are filled with an easy Bavarian cream knockoff recipe. So good! #Creampuff #recipe #realfood #homemade

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

This easy Bavarian Cream Puff recipe is a keeper. The classic cream puffs turn out every time, and are filled with an easy Bavarian cream knockoff recipe. So good! #Creampuff #recipe #realfood #homemade

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.

This easy Bavarian Cream Puff recipe is a keeper. The classic cream puffs turn out every time, and are filled with an easy Bavarian cream knockoff recipe. So good! #Creampuff #recipe #realfood #homemade

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

This easy Bavarian Cream Puff recipe is a keeper. The classic cream puffs turn out every time, and are filled with an easy Bavarian cream knockoff recipe. So good! #Creampuff #recipe #realfood #homemade

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.

This easy Bavarian Cream Puff recipe is a keeper. The classic cream puffs turn out every time, and are filled with an easy Bavarian cream knockoff recipe. So good! #Creampuff #recipe #realfood #homemade

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.

This easy Bavarian Cream Puff recipe is a keeper. The classic cream puffs turn out every time, and are filled with an easy Bavarian cream knockoff recipe. So good! #Creampuff #recipe #realfood #homemade

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

This easy Bavarian Cream Puff recipe is a keeper. The classic cream puffs turn out every time, and are filled with an easy Bavarian cream knockoff recipe. So good! #Creampuff #recipe #realfood #homemade

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

This easy Bavarian Cream Puff recipe is a keeper. The classic cream puffs turn out every time, and are filled with an easy Bavarian cream knockoff recipe. So good! #Creampuff #recipe #realfood #homemade

Remove cream puffs from the oven and let cool.

This easy Bavarian Cream Puff recipe is a keeper. The classic cream puffs turn out every time, and are filled with an easy Bavarian cream knockoff recipe. So good! #Creampuff #recipe #realfood #homemade

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!

This easy Bavarian Cream Puff recipe is a keeper. The classic cream puffs turn out every time, and are filled with an easy Bavarian cream knockoff recipe. So good! #Creampuff #recipe #realfood #homemade

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

This easy Bavarian Cream Puff recipe is a keeper. The classic cream puffs turn out every time, and are filled with an easy Bavarian cream knockoff recipe.

Easy Bavarian Cream

Easy Bavarian Cream Puff are most family’s favourite desserts!
Print Pin Rate
Course: Dessert
Cuisine: French
Keyword: creme puff
Prep Time: 50 minutes
Cook Time: 1 hour 10 minutes
Total Time: 2 hours
Servings: 6 servings
Calories: 342kcal
Author: Karrie

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
US Customary - Metric

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
Tried this recipe?Mention @happymoneysaver or tag #happymoneysaver!
This easy Bavarian Cream Puff recipe is a keeper. The classic cream puffs turn out every time, and are filled with an easy Bavarian cream knockoff recipe.

Cream Puff Recipe

Easy Bavarian Cream Puff are most family’s favourite desserts!
Print Pin Rate
Course: Dessert
Cuisine: French
Keyword: creme puffs
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 30 puffs
Calories: 50kcal
Author: Karrie

Ingredients

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

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
Tried this recipe?Mention @happymoneysaver or tag #happymoneysaver!

easy bavarian cream puff recipe

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

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February 3, 2014
Dessert, From Scratch, Recipes

Comments

  1. Charlotte says

    December 11, 2015

    Can this Bavarian cream recipe be baked after it is made? Like in mini pie crusts?

    Reply
    • Brandi says

      April 30, 2016

      Bake your mini pie crusts first and then fill with the Bavarian cream and you won ‘t need to bake it again. Enjoy!

      Reply
  2. Ashley says

    November 4, 2015

    YAY! Making these for book club tomorrow night because the book takes place in “Bavaria”. I was thinking man I wish I could make Bavarian cream because the other ladies in book club probably would, but I was thinking it would be way above my skill set haha, I’m brave enough to attempt this recipe!! Thank you so much for sharing it 🙂

    Reply
  3. susanne thompson says

    October 20, 2015

    please send to my email

    Reply
    • susanne thompson says

      October 20, 2015

      I cant wait to make this please send my e mail

      Reply
  4. Happy.MoneySaver says

    May 5, 2015

    You can double it but make sure you use a larger pan and make sure you combine the ingredients well. 🙂

    Reply
  5. Deanna says

    April 29, 2015

    I so appreciate your reply, but as to the whipped cream stabilizer, how much? I will be making 100 of these little gems. Thank you!

    Reply
  6. Deanna says

    April 28, 2015

    This will be my 4th time making these now, they are fabulous. My daughters wedding is Saturday, do you think if I made them on Friday they would still be great, or soggy? Thank you for the FYI as well as the recipe!

    Reply
    • Happy.MoneySaver says

      April 28, 2015

      I am so glad you like this recipe! I would make just the shells on Friday and store them at room temperature, lightly covered. They should be great for Saturday’s wedding. If you want them a bit crisper on Saturday, refresh them in a 350°F oven, lightly covered with foil, for about 3-5 minutes. Your best bet is to make the cream no more than several hours ahead of time, unless you stabilize it with whipped cream stabilizer. Then you can have it whipped Friday also. Fill puffs with the cream just before serving. If you can’t manage that – fill no more than several hours ahead, and refrigerate until ready to serve. Happy Wedding!

      Reply
  7. Giselle says

    April 1, 2015

    5 stars
    OMG!!!! It actually worked. I have always wanted (and dreamed of ) making these and never got the courage and a recipe that I thought was doable!! Thank thank thank you! I have made the puffs and the cream and tonight will get the proof of the ‘pudding’. So excited.

    Reply
  8. Tin says

    February 5, 2015

    Thank you so much for sharing this super easy cream puffs recipe. I will definitely try this. :*

    Reply
  9. Donan says

    December 23, 2014

    can these be made ahead of time and refrigerated for a few nights?

    Reply
    • Karrie says

      December 27, 2014

      Yes, but they are best made fresh.

      Reply
  10. Vicky says

    October 31, 2014

    5 stars
    This recipe is great! I tried it for the first time and the only thing I would say is that while making the cream I almost let the bottom of the moisture burnt, so one really needs to be very careful and constantly stir and I would use low heat instead. Also, the puffs tend to stick to my parchment paper if I don’t get them off quick enough when they are done rendering them bottomless and useless because they can’t hold the cream. So once they are out of the oven I get them off as quick as I can. That said, the recipe yields 24 large puffs for me, more than enough in most cases. Absolutely yummy! Thanks Karrie!

    Reply
  11. bev melanchuk says

    October 14, 2014

    do you have to cover these while baking them

    Reply
    • Happy.MoneySaver says

      October 15, 2014

      No, I didn’t need to. If you feel like they are getting too brown, feel free to cover them with foil though.

      Reply
  12. Linda says

    August 8, 2014

    What is the expected yield with this quantity. It looks like you have 15 on your cookie sheet but a commentor said they made 24. Just wondering. They look delicious.

    Thanks,
    —Linda

    Reply
    • Happy.MoneySaver says

      August 11, 2014

      It really depends on how big you pipe the cream puffs out. I usually get 24 out of this recipe unless I make them really big. But I also use two pans to cook them to make sure they aren’t crowded on the pan! Happy eating!

      Reply
  13. Liz lopez says

    May 28, 2014

    I am a bit confused. Heavy whipping cream is like milk texture and the photo looks like you are using whipped cream. Should I use cool whip or the heavy whipping cream that is like milk?

    Reply
    • Happy.MoneySaver says

      May 28, 2014

      Use the whipping cream that is like milk. Before adding it to the rest of the ingredients you whip the cream. It will be a thick custard by the time you are done and so delicious!

      Reply
      • Carla says

        February 3, 2015

        Do you add the whpping cream in the hot mix or after it is cold?

      • Happy.MoneySaver says

        February 4, 2015

        After it is completely cooled add in the whipping cream!

  14. elle says

    March 23, 2014

    I love Crème Puffs, Butter, Bacon, Sometimes Burger King. I just added you to my favs. You would think that I weigh 250. I am an occasional eater but I do like to serve others. Thanks, Karrie. I will have to adjust how many I make because I don’t like throwing food out.

    Reply
  15. Riley says

    March 12, 2014

    I think that this could be a huge crowd pleaser…the problem is that in my family, we call them “poppers” you can just pop them in your mouth, one after the other after the other lol a variation on this is raspberry cream, lemon, blueberry etc

    Reply
  16. Amber says

    March 1, 2014

    I made this recipe with my daughters, it was easy to follow and they turned put great! The cream filling was delicious, we made 24 puffs. Thanks for sharing, so much less expensive to make them from scratch at home.

    Reply
    • Happy.MoneySaver says

      March 2, 2014

      Glad you liked them!

      Reply
  17. Heidi says

    February 19, 2014

    These cream puffs loom delicious! I just wanted to confirm the time/temp. It’s 40 minutes at 400 degrees??? That seems like a long time at such a high temp? But I’ve never worked with dough like this so maybe it can take the heat just fine.

    Reply
    • Karrie says

      February 19, 2014

      Yep, that is the correct time. 🙂

      Reply
    • Sharon says

      December 28, 2016

      5 stars
      They actually have to dry out. I also store in a brown paper bag for a day before filling.

      Reply
      • Renee Renninger says

        May 18, 2018

        I also put my choux in a paper bag & filled the day after…excellent idea!

  18. Tonya says

    February 18, 2014

    can you tell me how many the pastry puffs recipe yields?
    Thank you!!

    Reply
    • Happy.MoneySaver says

      February 19, 2014

      It made about 30 for me. Depending on the size you pipe them you might be able to get more out of the pastry puffs. Also this recipe can be doubled!

      Reply
  19. Kristen says

    February 11, 2014

    I wish I had all the ingredients to make this right now!

    Reply
  20. Jana says

    February 11, 2014

    Does this bavarian cream freeze well?

    Reply
    • Happy.MoneySaver says

      February 11, 2014

      I am not sure how it freezes! I haven’t had a chance to try it out yet. I have wanted to but it is always gobbled up too fast! 🙂 If you do freeze it let me know how it goes!

      Reply
      • screw driver says

        April 11, 2017

        4 stars
        Umm, do you use a convection oven? Or a conventional. That temp and time seems a bit drastic. Don’t know of anything you can bake that long without resulting in some extra charcoal for the grill!!

    • Robert says

      September 14, 2016

      I have frozen it in Napolons and defrost very well when put into room temperature. I also freeze ahead of time if taking to a picnic on a hot day. And makes easier to slice napoleons when frozen first.

      Reply
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Karrie

Hello & Welcome!

I'm Karrie. Come join me on my money savin' adventures but beware: you may find yourself wanting backyard chickens, making freezer meals and dancing along with me to 80's music.
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