Description
Light, airy choux pastry shells dusted with cinnamon sugar and filled with luxurious, stabilized vanilla bean Bavarian cream. An impressive yet manageable dessert perfect for hosting.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs, room temperature
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 2 tablespoons granulated sugar (for dusting)
- 1 teaspoon cinnamon (for dusting)
- 2 cups heavy cream, cold
- 2 teaspoons vanilla bean paste
- 1/4 cup granulated sugar (for filling)
- 1 packet unflavored gelatin (2 1/4 teaspoons)
- 1/4 cup whole milk
Instructions
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a medium saucepan, combine water, butter, 1 tablespoon sugar, and salt. Bring to a rolling boil over medium-high heat.
- Remove from heat and add all flour at once. Stir vigorously until a ball forms and a film appears on the bottom of the pan.
- Transfer dough to a mixing bowl and let cool for 5 minutes.
- Add eggs one at a time, mixing on medium speed until the dough is smooth, glossy, and forms a thick ribbon.
- Pipe 2-inch rounds onto baking sheets, leaving 2 inches between them.
- Bake at 400°F for 15 minutes. Reduce heat to 350°F (175°C) and bake for another 15-20 minutes until golden brown and firm.
- Turn off the oven, crack the door, and let shells dry inside for 10 minutes.
- Sprinkle gelatin over cold milk and let bloom for 5 minutes. Heat gently until dissolved, then cool slightly.
- Whip heavy cream, 1/4 cup sugar, and vanilla paste until stiff peaks form.
- Gently fold the dissolved gelatin mixture into the whipped cream.
- Pipe the cream into the cooled shells through the bottom or cut tops.
- Dust generously with cinnamon sugar mixture.
Notes
Ensure the cream and bowl are very cold for whipping. Do not open the oven door during the first 15 minutes of baking. The shells must be completely cool before filling to prevent the cream from melting. For gluten-free version, use a 1:1 gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: German
Nutrition
- Serving Size: 1 puff
- Calories: 280
- Sugar: 14
- Sodium: 85
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 22
- Protein: 4
Keywords: Oktoberfest, Bavarian Cream Puffs, Choux Pastry, German Dessert, Cinnamon Sugar, Vanilla Cream, Make-Ahead Dessert, Gluten-Free Option