Servings: 16 Bavarian cream puffs
Equipment
Ingredients
Choux Pastry:
- ¼ cup water ~60 ml
- ¼ cup milk ~60 ml
- 3 tbsp unsalted butter ~45 g
- 2½ oz all-purpose flour ~70 g
- ¼ tsp salt
- 1¼ tsp sugar
- 2 large eggs ~95g after cracking
Streusel Topping:
- 2 oz unsalted butter 4 tbsp or 61g
- 2 oz all-purpose flour 1/2 cup or 61g
- 2 oz light brown sugar 1/4 cup or 61g
Bavarian Cream:
- 3/4 cup full fat milk ~180g
- 3 egg yolks medium or large
- 1 1/2 teaspoons vanilla extract
- 4 1/2 tablespoons sugar 56g
- 3 teaspoons gelatin ~9g
- 3 tablespoons water 45g
- 1 1/2 cups heavy cream ~360g
Instructions
Streusel:
- Soften Butter: Cut the butter into cubes and let it soften at room temperature for about an hour.2 oz unsalted butter
- Mix Dry Ingredients: In a medium bowl, combine sugar and flour.2 oz light brown sugar, 2 oz all-purpose flour
- Add Butter: Incorporate the softened butter using a fork or mixer until evenly mixed.
- Roll Out Dough: Between parchment papers, roll dough to a thickness of 2-3mm. Peel and replace paper as needed for easier rolling.
- Refrigerate: Refrigerate the rolled dough (still between sheets) for about 30 minutes, ideally on a cutting board that will retain temperature for longer.
- Cut Shapes: Cut the dough into 2-inch disks quickly before it softens, remove the excess, and return the disks to the fridge.
Choux Pastry:
- Preheat Oven: Heat oven to 390°F (200°C).
- Boil Butter Mixture: In a pot, mix butter, milk, water, salt, and sugar. Bring to a boil, ensuring the butter melts completely.¼ cup water, ¼ cup milk, 3 tbsp unsalted butter, ¼ tsp salt, 1¼ tsp sugar
- Add Flour: Off the heat, add the flour and stir. Return to low heat, stirring continuously for 2-3 minutes until the dough is thick, glossy, and leaves a thin film on the pot bottom.2½ oz all-purpose flour
- Cool Dough: Transfer dough to a bowl and let it cool for 10 minutes, spreading it out to cool faster.
- Whisk Eggs: Beat eggs in a separate bowl.2 large eggs
- Mix Dough: With the dough slightly cooled, mix with a hand mixer. Gradually add half the eggs, mix, then add the remaining eggs bit by bit until the dough forms a 'V' shape when lifted with a whisk or spatula.
Bake:
- Prepare Tray: Line a baking tray with parchment paper or a silicone mat.
- Pipe Dough: Fill a piping bag and pipe dough onto the tray in 2-inch mounds, leaving 1¼ inches space between each.
- Add Streusel: Place refrigerated streusel discs on each dough mound.
- Bake: Place the baking tray in the oven, immediately reduce temperature to 356°F (180°C), and bake for 40 minutes until slightly browned. Open the oven door slightly for the last 5 minutes of baking.
Bavarian Cream:
- Bloom Gelatin: Mix gelatin with water and set aside.3 teaspoons gelatin, 3 tablespoons water
- Heat Milk: Combine milk and vanilla extract; heat until just before boiling.3/4 cup full fat milk, 1 1/2 teaspoons vanilla extract
- Mix Yolks: Whisk yolks and sugar in a separate bowl.3 egg yolks, 4 1/2 tablespoons sugar
- Temper Eggs: Slowly add hot milk to yolks while whisking to prevent curdling.
- Cook Mixture: Return to the pot and simmer on low until thickened, stirring constantly, then cook for an additional 1-2 minutes.
- Add Gelatin: Remove from heat, stir in bloomed gelatin and whisk until smooth. Cool to about 105°F or 40°C.
- Whip Cream: In a chilled bowl, whip the heavy cream to medium or firm peaks. Chill until needed.1 1/2 cups heavy cream
- Strain Anglaise: Strain the creme anglaise into a large bowl to remove any lumps.
- Fold in Cream: Gently fold in whipped cream in thirds to maintain volume. Stir until the mixture is uniform in color.
Finish:
- Fill Puffs: Use a piping bag with a long tip to fill the cooled puffs with Bavarian cream.
- Chill: Refrigerate the filled puffs for at least an hour to set the cream.
- Serve: Enjoy your Bavarian cream puffs after chilling.
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