Cream Puff Cake Recipe: Decadence Made Easy

Imagine biting into a cloud of airy pastry, filled with a luscious, creamy filling, and topped with a generous dusting of powdered sugar. That’s the magic of a cream puff, but what if you could enjoy that same delightful experience in cake form? Enter the Cream Puff Cake – a show-stopping dessert that’s surprisingly simple to make and guaranteed to impress.

This recipe takes the beloved flavors and textures of classic cream puffs and transforms them into a stunning cake that’s perfect for birthdays, holidays, or any occasion that calls for a little extra indulgence. Forget complicated layer cakes; this cream puff cake is all about maximizing flavor with minimal fuss. Prepare to wow your friends and family with this unexpected and utterly delicious treat!

Why This Recipe Works

This Cream Puff Cake recipe is a winner for several reasons:

• Simplified Choux Pastry: We’ve streamlined the choux pastry process, making it easier than ever to achieve that signature light and airy texture.
• Foolproof Pastry Cream: The pastry cream filling is rich, smooth, and stable, providing the perfect complement to the delicate choux pastry.
• No-Fuss Assembly: Instead of individual cream puffs, we’re creating one large, impressive cake, which simplifies the baking and decorating process.
• Customizable Flavors: Feel free to experiment with different extracts and toppings to create your own unique flavor combinations.
• Impressive Presentation: The finished cake is visually stunning, making it a perfect centerpiece for any celebration.

Ingredients

For the Choux Pastry:

• 1 cup (240ml) water
• 1/2 cup (115g) unsalted butter, cut into cubes
• 1/4 teaspoon salt
• 1 cup (120g) all-purpose flour
• 4 large eggs

For the Pastry Cream Filling:

• 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For Decoration:

• Powdered sugar, for dusting
• Optional: Chocolate sauce, fresh berries, or whipped cream

Instructions

Making the Choux Pastry:

1. Combine Water, Butter, and Salt: In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat, stirring occasionally until the butter is completely melted.
2. Add Flour: Remove the saucepan from the heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
3. Cool Slightly: Transfer the dough to a mixing bowl and let it cool for about 5 minutes, or until it’s warm to the touch but not hot. This is crucial to prevent the eggs from cooking.
4. Incorporate Eggs: Using an electric mixer (stand or hand mixer), beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough will initially look curdled, but it will come together as you continue to beat. The final dough should be smooth, glossy, and thick enough to hold its shape.
5. Prepare Baking Sheet: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
6. Pipe or Spoon Dough: Transfer the choux pastry to a piping bag fitted with a large round tip (alternatively, you can use a spoon). Pipe or spoon the dough onto the prepared baking sheet in a circle, creating a ring about 9-10 inches in diameter. Make sure the ring is even in thickness. If using a spoon, gently smooth the surface.
7. Bake: Bake for 30-35 minutes, or until the pastry is puffed, golden brown, and firm to the touch. Do not open the oven door during baking, as this can cause the pastry to collapse.
8. Cool Completely: Once baked, turn off the oven and prop the oven door open slightly with a wooden spoon. Allow the choux pastry to cool completely in the oven for about 1 hour. This helps to prevent it from deflating. Then, remove from the oven and let cool completely on the baking sheet.

Making the Pastry Cream Filling:

1. Heat Milk: In a medium saucepan, heat the milk over medium heat until it’s simmering but not boiling.
2. Whisk Dry Ingredients: In a separate bowl, whisk together the sugar, cornstarch, and salt.
3. Whisk Egg Yolks: In another bowl, whisk the egg yolks until light and slightly pale.
4. Temper Egg Yolks: Gradually whisk about 1/2 cup of the hot milk into the egg yolks to temper them (this prevents them from scrambling).
5. Combine Mixtures: Pour the tempered egg yolk mixture into the saucepan with the remaining hot milk. Whisk constantly over medium heat until the mixture thickens into a smooth, glossy cream. This will take about 2-3 minutes.
6. Remove from Heat: Remove the saucepan from the heat and stir in the butter and vanilla extract until well combined.
7. Cool Completely: Transfer the pastry cream to a bowl, cover the surface with plastic wrap (pressing the plastic wrap directly onto the cream to prevent a skin from forming), and refrigerate for at least 2 hours, or until completely chilled.

Assembling the Cream Puff Cake:

1. Slice the Choux Pastry: Using a serrated knife, carefully slice the cooled choux pastry ring horizontally in half.
2. Fill with Pastry Cream: Spread the chilled pastry cream evenly over the bottom half of the choux pastry ring.
3. Top with Second Layer: Gently place the top half of the choux pastry ring over the pastry cream filling.
4. Dust with Powdered Sugar: Dust the top of the cake generously with powdered sugar.
5. Garnish (Optional): Drizzle with chocolate sauce, top with fresh berries, or add a dollop of whipped cream for an extra touch of decadence.
6. Serve Immediately: Slice and serve immediately. The cake is best enjoyed within a few hours of assembly.

Tips for Success

• Accurate Measurements: Precise measurements are crucial for choux pastry. Use measuring cups and spoons and level them off carefully.
• Don’t Overbake: Overbaking the choux pastry will result in a dry and hard cake. Bake until it’s golden brown and firm to the touch.
• Cool Completely: Allow the choux pastry and pastry cream to cool completely before assembling the cake. This will prevent the pastry cream from melting and the cake from becoming soggy.
• Patience is Key: Making choux pastry requires a little patience. Don’t rush the process, and follow the instructions carefully.
• Experiment with Flavors: Add a tablespoon of cocoa powder to the choux pastry for a chocolate version, or use different extracts in the pastry cream, such as almond or lemon.

Storage Instructions

The assembled cream puff cake is best enjoyed fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The choux pastry may soften slightly over time. The pastry cream can be stored separately in the refrigerator for up to 3 days.

FAQ

• Can I make the choux pastry ahead of time? Yes, you can make the choux pastry a day ahead of time. Store it in an airtight container at room temperature.
• Can I freeze the choux pastry? Yes, you can freeze the baked choux pastry. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw completely at room temperature before filling.
• Can I use a different filling? Absolutely! Feel free to use your favorite filling, such as whipped cream, chocolate mousse, or even fruit compote.
• Why did my choux pastry collapse? This can happen if the dough was not cooked properly, if the oven door was opened during baking, or if the pastry was not cooled completely in the oven.

Conclusion

This Cream Puff Cake recipe is a delightful twist on a classic dessert. With its light and airy choux pastry, creamy filling, and impressive presentation, it’s sure to be a crowd-pleaser. So, gather your ingredients, follow the instructions, and prepare to indulge in a slice of pure decadence. Happy baking!