Bavarian cream churros are classic fried churros filled with a luscious Bavarian cream — a silky blend of vanilla custard and whipped cream stabilized with gelatin. They’re piped into hot churros right after frying for a cream-filled churro experience that’s rich, airy, and utterly indulgent.
Table of Contents
- What Is Bavarian Cream?
- Ingredients
- How to Make Bavarian Cream
- Making the Churro Dough
- Frying and Filling
- Topping and Serving Options
- Pro Tips for Success
- FAQ
What Is Bavarian Cream?
Bavarian cream (crème bavaroise) is a classic French-German pastry cream that’s lighter and airier than standard pastry cream. It’s made by combining vanilla custard (crème anglaise) with gelatin and folding in whipped cream. The result is a cream that’s stable enough to hold its shape but soft enough to pipe — making it perfect for filling churros, doughnuts, cream puffs, and cakes.
The difference between Bavarian cream and regular pastry cream: pastry cream is thickened with cornstarch and eggs alone — it’s denser and pudding-like. Bavarian cream adds gelatin and whipped cream, giving it a mousse-like texture that melts on the tongue.
Ingredients
For the Bavarian Cream
- 3 large egg yolks
- 3 tablespoons sugar
- 1 cup whole milk
- 1 teaspoon pure vanilla extract (or ½ vanilla bean)
- 1½ teaspoons unflavored gelatin powder
- 2 tablespoons cold water (to bloom gelatin)
- 1 cup heavy whipping cream, cold
For the Churro Dough
- 1 cup water
- ½ cup (1 stick) unsalted butter
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- Vegetable oil for frying
For the Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1½ teaspoons cinnamon
How to Make Bavarian Cream
Make the Bavarian cream first — it needs at least 2 hours to set in the refrigerator before piping.
Step 1 — Bloom the Gelatin
Sprinkle gelatin over the 2 tablespoons of cold water in a small bowl. Let it sit undisturbed for 5 minutes until it absorbs the water and turns spongy. Set aside.
Step 2 — Make the Custard Base
In a medium saucepan, heat milk over medium heat until just steaming (don’t boil). Meanwhile, whisk egg yolks and sugar in a bowl until pale and slightly thick. Slowly pour the hot milk into the egg mixture in a thin stream while whisking constantly (this is tempering — it prevents scrambled eggs). Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170–175°F / 77–80°C). Remove from heat immediately.
Step 3 — Add Gelatin and Chill
Add the bloomed gelatin to the hot custard and stir until completely dissolved. Stir in vanilla extract. Pour into a clean bowl, press plastic wrap directly on the surface (prevents a skin), and refrigerate until cooled to room temperature — about 45 minutes. Don’t let it fully set yet.
Step 4 — Fold in Whipped Cream
Whip cold heavy cream to medium-stiff peaks. Gently fold one-third of the whipped cream into the cooled custard to lighten it, then fold in the remaining two-thirds until just combined. Transfer to a piping bag fitted with a long filling tip. Refrigerate for at least 2 hours (or overnight) until set and firm enough to pipe cleanly.
Making the Churro Dough
While the Bavarian cream chills, make the churro dough:
In a medium saucepan, bring water, butter, sugar, and salt to a full boil. Reduce heat to medium and add flour all at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls cleanly from the sides of the pan — about 2 minutes. Remove from heat and let cool 5 minutes.
Add eggs one at a time, beating well after each addition. Add vanilla extract. The dough is ready when it’s smooth, glossy, and holds a soft peak when you lift the spoon. Transfer to a piping bag fitted with a large open-star tip (Wilton 1M or 2D).
Frying and Filling
Frying
Heat 2–3 inches of vegetable oil in a Dutch oven or deep saucepan to 350°F (175°C). Pipe 5–6 inch churros directly into the hot oil, cutting with scissors. Fry in batches of 4–5, turning occasionally, until golden brown — about 3–4 minutes. Drain on paper towels, then immediately roll in the cinnamon sugar mixture while still hot.
Filling
Once the churros are coated and slightly cooled (about 2 minutes — you want them warm but not scorching), insert the long filling tip of your Bavarian cream piping bag into one end of each churro. Gently squeeze, pulling the tip back slightly as you fill, until you feel slight resistance or see the churro plump up a little. About 2–3 tablespoons of cream per churro. Serve immediately.
Love cream-filled churros? Our Ube Churros with Ube Cream Filling use a similar technique with a vibrant purple ube cream — another stunning option for parties. And for the classic take, our Salted Caramel Churros are always a crowd-pleaser.
Topping and Serving Options
- Classic: Cinnamon sugar coating + powdered sugar dusting on top
- Chocolate drizzle: Melt 2 oz dark chocolate with 1 tbsp heavy cream and drizzle over filled churros
- Strawberry jam dip: Warm seedless strawberry jam as a dipping sauce — the fruit cuts through the richness
- Whipped cream on the side: Extra whipped cream for dipping, lightly sweetened
- Caramel glaze: Thin caramel sauce drizzled over the top right before serving
Pro Tips for Success
- Make Bavarian cream the day before. It only gets better overnight in the fridge — firmer, more stable, easier to pipe cleanly into churros.
- Chill your piping bag. If the Bavarian cream starts to soften while you’re piping, put the bag back in the fridge for 10 minutes. A warm cream will be runny and leak out.
- Don’t overfill. You’ll feel resistance when the churro is full. Stop there. Overfilling causes the churro to burst at the seam or squeeze cream out the other end.
- Use a deep-fry thermometer. Oil temperature is the single biggest variable in churro quality. 350°F is the sweet spot — not negotiable.
- Serve within 30 minutes. Cream-filled churros soften quickly. They’re best eaten warm and fresh.
Frequently Asked Questions
Can I make Bavarian cream churros ahead of time?
You can make the Bavarian cream up to 2 days ahead. The churro dough can be made and refrigerated up to 24 hours ahead (bring to room temperature before piping). However, assemble and fill the churros immediately before serving — filled churros do not hold well.
What’s the difference between Bavarian cream and pastry cream?
Pastry cream is dense and set with cornstarch. Bavarian cream is lighter — it uses gelatin and whipped cream folded in, giving it a mousse-like texture. Bavarian cream is better for filling churros because it’s softer and melts more pleasantly.
Can I use store-bought Bavarian cream?
Yes — canned or packaged Bavarian cream filling (like the kind used for doughnuts) works well as a shortcut. Look for it at cake decorating supply stores or online. It won’t be quite as rich as homemade but will save significant time.
How do I know when the churro is fully filled?
You’ll feel resistance in the piping bag as the cream reaches capacity inside the churro. You may also see the churro puff or expand slightly. Stop when you feel pushback — overfilling causes leaking.
Can I bake these instead of frying?
Baked churros work but have a softer, more bready texture. Bake at 400°F for 22–25 minutes. The filling technique is the same — pipe in Bavarian cream after baking and cooling slightly.
