Cream Puff Cake with Vanilla Custard and Chocolate Glaze Recipe
If you have a soft spot for dreamy desserts that bring a nostalgic smile with every bite, then you are going to adore this Cream Puff Cake with Vanilla Custard and Chocolate Glaze Recipe. Imagine light, airy cream puffs perfectly layered with luscious vanilla custard and topped with a glossy, rich chocolate glaze that melts just right. This cake combines familiar comforting flavors with an impressive presentation that makes any occasion feel extra special. Whether for a family gathering or a weekend treat, this recipe promises a glorious blend of textures and tastes that will have everyone reaching for seconds.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in building that irresistible Cream Puff Cake with Vanilla Custard and Chocolate Glaze Recipe. From the buttery puffiness of the choux pastry to the silky smooth custard and the decadent chocolate topping, each element adds a distinct touch of flavor and texture worth savoring.
- Water (1 cup): Creates steam during baking to give the cream puffs their signature light and airy structure.
- Unsalted butter (½ cup): Adds richness and helps form a tender, golden dough for the puffs.
- All-purpose flour (1 cup): The backbone of the choux pastry, providing structure without heaviness.
- Large eggs (4): Essential for binding and giving the dough its puff and elasticity.
- Vanilla extract (1 teaspoon for dough, 1 teaspoon for custard): Infuses a warm, inviting aroma that ties the layers together beautifully.
- Instant vanilla pudding mix (1 package, 3.4 oz): The shortcut to creamy, perfectly flavored custard filling.
- Cold milk (2 cups): Activates the pudding mix to create silky custard.
- Heavy cream (1 cup for custard, ¼ cup for glaze): Whipped into the custard for richness and used in the glaze for smooth shine.
- Semi-sweet chocolate chips (1 cup): Melts down to form that luscious, glossy chocolate glaze everyone loves.
How to Make Cream Puff Cake with Vanilla Custard and Chocolate Glaze Recipe
Step 1: Prepare the Choux Pastry Dough
Start by bringing water and butter to a boil together in a saucepan. This warm mixture is the foundation for that classic puffiness. Once boiling, quickly stir in the flour until the dough pulls away from the sides into a smooth ball. Let it cool for a few minutes to avoid cooking the eggs when added.
Step 2: Incorporate the Eggs and Vanilla
Adding eggs one at a time is crucial because it ensures the dough becomes silky and elastic, perfect for puffing up in the oven. Don’t rush—be patient and mix well after each addition. Then, stir in that lovely vanilla extract for a subtle but essential flavor boost.
Step 3: Bake the Cake Base
Spread the dough evenly in your prepared pan. The oven’s magic transforms the simple dough into golden, puffy layers that form the base of your cream puff cake. Bake until perfectly puffed and golden brown, then let it cool completely before moving forward.
Step 4: Whip up the Vanilla Custard Filling
Combine the instant vanilla pudding mix with cold milk, whisking until thickened. Next, gently fold in whipped heavy cream and vanilla extract for a luxuriously smooth custard layer that’s light yet indulgent—this is where the cake shines!
Step 5: Assemble the Cake
Spread that luscious vanilla custard evenly over the cooled puff pastry base. This creamy layer is what makes this cake feel like a comforting hug in dessert form.
Step 6: Make and Add the Chocolate Glaze
Warm the heavy cream slightly, then pour it over the semi-sweet chocolate chips, letting them melt together smoothly. Drizzle this shiny glaze over the custard, spreading gently to cover every inch for a decadent finish.
Step 7: Chill Before Serving
Refrigerate the assembled cake for at least two hours. This step allows the layers to set beautifully, making each slice a clean and satisfying showcase of puff, cream, and chocolate.
How to Serve Cream Puff Cake with Vanilla Custard and Chocolate Glaze Recipe
Garnishes
Adding a little garnish can elevate your Cream Puff Cake with Vanilla Custard and Chocolate Glaze Recipe into something truly stunning. Consider fresh berries like raspberries or sliced strawberries for a pop of color and a complimentary tartness. A sprinkle of powdered sugar over the top adds a delicate, snowy finish. For an extra touch of elegance, some finely grated white chocolate or a few toasted almond slivers work wonders.
Side Dishes
This cake is delightfully rich and creamy, so pairing it with light, refreshing sides is a winning choice. A bright fruit salad with citrus segments or a simple green tea can balance the sweetness. For coffee lovers, a bold espresso or a creamy latte provides a perfect contrast to the chocolate glaze and custard.
Creative Ways to Present
Make your serving moment memorable by presenting the cake on a beautiful glass or ceramic cake stand, allowing the layers to be admired before the first slice is cut. You can also plate individual servings with a drizzle of extra chocolate sauce or a dollop of whipped cream on the side. Miniature portions served in elegant cups or jars give a playful twist to this classic dessert.
Make Ahead and Storage
Storing Leftovers
Once made, wrap your leftover Cream Puff Cake with Vanilla Custard and Chocolate Glaze Recipe tightly with plastic wrap and store it in the refrigerator. It will stay fresh for about 3-4 days. Keeping it chilled preserves the texture of the custard and the chocolate glaze’s shine.
Freezing
If you want to save the cake for longer, freeze individual slices wrapped well in plastic and aluminum foil. Although the texture of the custard may slightly change, it will still taste delicious when thawed overnight in the fridge. Avoid freezing the whole cake to maintain the best cream puff texture.
Reheating
This cream puff cake is best enjoyed cold or at room temperature, so reheating is generally not recommended. If you find it needs softening, allow it to sit out for about 15-20 minutes to gently lose its chill without melting the glorious glaze.
FAQs
Can I use homemade custard instead of instant pudding?
Absolutely! Making your own custard from scratch adds a wonderful homemade touch, though it will require extra time to cook and cool. The instant pudding is a convenient shortcut that still delivers creamy and stable results perfect for this recipe.
What kind of chocolate is best for the glaze?
Semi-sweet chocolate chips are ideal because they strike the right balance of sweetness and richness. However, you can experiment with bittersweet or milk chocolate depending on your personal taste preferences.
Is it possible to make this cake gluten-free?
Yes, by substituting all-purpose flour with a gluten-free flour blend suited for baking, you can adapt this recipe for gluten sensitivities. The key is ensuring the blend contains xanthan gum for proper texture.
Can I prepare this cake a day in advance?
In fact, making it ahead enhances the flavors! Just assemble the cake and refrigerate it overnight so the custard sets perfectly and the flavors meld. Serve chilled for best results.
Why did my cream puff dough not puff up?
Common reasons include not adding enough eggs, the dough being too cool or too hot when eggs are added, or insufficient oven heat. Make sure your eggs are added one at a time with thorough mixing, and bake in a fully preheated oven for the best rise.
Final Thoughts
Making this Cream Puff Cake with Vanilla Custard and Chocolate Glaze Recipe at home is like inviting a little slice of bakery magic into your kitchen. It’s easier than it looks, backed by simple ingredients, and lovingly rewarding with every creamy, chocolatey forkful. I can’t wait for you to try it and watch your friends and family’s faces light up with delight—this dessert is truly worth every step.
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Cream Puff Cake with Vanilla Custard and Chocolate Glaze Recipe
- Total Time: 2 hours 55 minutes
- Yield: 12 servings 1x
Description
This Cream Puff Cake is a delightful layered dessert featuring a light and airy choux pastry base, a creamy vanilla custard filling, and a rich chocolate glaze on top. Perfect for special occasions or a decadent treat, this cake combines the texture of traditional cream puffs with the convenience of a layered dessert.
Ingredients
For the Cake:
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract
For the Custard Filling:
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- 1 cup semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
- Prepare the dough: In a saucepan, bring water and unsalted butter to a boil. Remove from heat and let cool for 5 minutes.
- Add eggs and vanilla: Once the mixture has cooled slightly, add the eggs one at a time, mixing thoroughly after each addition to create a smooth dough. Stir in the vanilla extract.
- Bake the cake layer: Spread the dough evenly into a prepared baking pan and smooth the top. Bake at 350°F (175°C) for 30-35 minutes, or until the dough is golden brown and puffed up. Remove from the oven and let it cool completely in the pan.
- Make the custard filling: In a mixing bowl, combine instant vanilla pudding mix with cold milk and whisk until set. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold in the vanilla extract and the prepared pudding mixture until smooth and creamy.
- Assemble the cake: Once the cake layer is cooled, spread the custard filling evenly over the top.
- Prepare the chocolate glaze: Heat the heavy cream until just simmering and pour over the semi-sweet chocolate chips. Let sit for a minute, then stir until smooth and glossy.
- Glaze the cake: Drizzle the chocolate glaze over the custard layer, spreading gently with a spatula to cover evenly.
- Chill: Refrigerate the cream puff cake for at least 2 hours before serving to allow the layers to set properly.
- Serve: Slice and enjoy this creamy, indulgent dessert!
Notes
- Be sure to cool the choux pastry dough slightly before adding eggs to avoid cooking the eggs prematurely.
- Ensure the cake is completely cooled before adding the custard filling to prevent melting.
- The cake should be refrigerated for proper layering and best texture.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate based on your preference.
- Use heavy cream at room temperature for better whipping results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
