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
Scale
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
