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If you’re searching for a dessert that perfectly blends light, airy textures with rich, creamy flavors, look no further than this Cream Puff Cake with Vanilla Custard and Chocolate Glaze Recipe. It’s like biting into a cloud of delicate pastry, luscious vanilla custard, and glossy chocolate glaze all at once — a crowd-pleaser that’s deceptively simple but absolutely unforgettable. Whether you’re hosting a gathering or craving a special treat, this recipe will quickly become a cherished favorite in your dessert repertoire.
Ingredients You’ll Need
Every ingredient in this Cream Puff Cake with Vanilla Custard and Chocolate Glaze Recipe is chosen to build layers of comfort and elegance, offering familiar flavors that harmonize beautifully. From the buttery choux pastry base to the velvety custard and the shiny chocolate topping, each brings something wonderful to the table.
- 1 cup water: Essential for creating steam in the dough, which helps the pastry puff up perfectly.
- ½ cup unsalted butter: Provides richness and contributes to that golden crust and tender crumb.
- 1 cup all-purpose flour: The backbone of the pastry, it helps create structure while keeping it light.
- 4 large eggs: These lend moisture and help the dough rise to that classic cream puff loftiness.
- 1 teaspoon vanilla extract: Adds a gentle warmth and enhances the sweetness in both the pastry and custard.
- 1 package (3.4 oz) instant vanilla pudding mix: Makes the custard filling unbelievably smooth and flavorful.
- 2 cups cold milk: Combines with the pudding mix to create the creamy custard base.
- 1 cup heavy cream: Whipped and folded into the custard for extra richness and a luscious mouthfeel.
- 1 cup semi-sweet chocolate chips: Melts into a glossy glaze that brings a perfect bittersweet counterpoint.
- ¼ cup heavy cream: Combined with chocolate chips to form a silky chocolate glaze that sets beautifully.
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 in a saucepan, which signals the beginning of that lovely dough transformation. When the butter melts completely, remove from heat and quickly stir in the flour until it forms a smooth ball. Let this dough cool for five minutes—this crucial moment prevents the eggs from scrambling when added. Then, mix in the eggs one at a time, beating thoroughly after each addition until the dough is silky and glossy. Finish by stirring in vanilla extract for subtle aromatic warmth that lingers in each bite.
Step 2: Bake to Golden Perfection
Spread your choux dough evenly in a prepared baking pan, smoothing the surface to create the iconic puffed cake base. Pop it into the oven and bake for 30 to 35 minutes until it puffs up beautifully, boasting a golden brown exterior that promises a delightful crunch. Patience is key here — let the cake cool completely in the pan so it retains its structure before the next luscious layer is added.
Step 3: Whip Up the Vanilla Custard Filling
While the cake cools, prepare the vanilla custard filling by combining the instant pudding mix and cold milk. Let it set slightly, then fold in the whipped heavy cream to create an airy, super creamy texture. This custard is the heart of the recipe, providing a rich and smooth contrast to the delicately crispy pastry.
Step 4: Assemble with Chocolate Glaze
Gently spread the fluffy vanilla custard over the cooled pastry base, smoothing it out evenly. For the final touch, melt the semi-sweet chocolate chips with heavy cream to craft a shiny, luscious glaze. Drizzle this chocolate topping over the custard, using a spatula to coax it into an even layer that seals in all that creamy goodness. This glaze not only adds depth in flavor but also gives your dessert a stunning finish.
Step 5: Chill and Serve
Refrigerate the assembled cake for at least two hours. This chilling time allows all the layers — the crisp pastry, the creamy custard, and the silky chocolate glaze — to meld into one harmonious bite. Finally, slice generously and dive into this dreamy Cream Puff Cake with Vanilla Custard and Chocolate Glaze Recipe that will impress both your taste buds and guests alike.
How to Serve Cream Puff Cake with Vanilla Custard and Chocolate Glaze Recipe
Garnishes
Adding a fresh garnish can really elevate the look and flavor of your cream puff cake. Consider dusting powdered sugar lightly over the chocolate glaze for a delicate finish or sprinkle chopped toasted almonds for a satisfying crunch. Fresh berries such as raspberries or strawberries add a pop of color and subtle tartness that makes every bite pop with freshness.
Side Dishes
This dessert shines best on its own, but if you want to pair it, try serving alongside a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. A cup of rich coffee or a smooth dessert wine also pairs beautifully, complementing the vanilla custard and dark chocolate notes while balancing the sweetness.
Creative Ways to Present
Presentation matters, especially with a dessert this special. Serve it directly in the baking dish for a cozy, family-style approach or carefully cut into elegant square slices and plate individually with a drizzle of chocolate sauce or a sprig of fresh mint. For special occasions, layering with sliced fresh strawberries between the custard and glaze can add both flavor and a visual wow factor.
Make Ahead and Storage
Storing Leftovers
Leftover cream puff cake tastes just as amazing the next day. Simply cover it tightly with plastic wrap or store in an airtight container in the refrigerator. This keeps the custard fresh and the chocolate glaze intact. It’s best enjoyed within 2 to 3 days for optimal texture and flavor.
Freezing
While you can freeze this cake, keep in mind that the delicate pastry and custard layers may soften slightly after thawing. To freeze, wrap the entire cake tightly in plastic wrap and then foil, freezing for up to one month. Thaw overnight in the refrigerator before serving, but for best results, enjoy it fresh.
Reheating
This Cream Puff Cake with Vanilla Custard and Chocolate Glaze Recipe is best served cold, so reheating is not recommended as it can affect the texture of the custard and glaze. Instead, bring it to room temperature if desired by letting it sit out for 15 to 20 minutes before serving, which will enhance the flavors beautifully.
FAQs
Can I make the choux pastry dough ahead of time?
While you can prepare the dough in advance, it’s best to bake it fresh to get that perfect puff and crispness. Storing raw dough can alter the texture, so for the best results, bake it right after making.
Can I substitute the instant pudding with homemade custard?
Absolutely! Homemade vanilla custard can add a lovely homemade touch and depth of flavor, though instant pudding saves time and ensures consistent results. Just make sure your custard is thick enough to hold between the layers.
Is this recipe gluten-free or can it be made gluten-free?
The choux pastry relies on all-purpose flour for structure, which contains gluten. You might try a gluten-free flour blend designed for baking, but the texture could differ. Experimenting with gluten-free flours requires some trial for best puffiness and texture.
Can I use dark chocolate instead of semi-sweet for the glaze?
Yes, using dark chocolate will give your glaze a more intense, slightly bitter flavor that pairs wonderfully with the sweet custard. Adjust sweetness if desired by adding a touch of sugar or cream.
How do I ensure the top of the cake stays glossy and doesn’t crack?
The chocolate glaze should be warm and fluid when poured so it spreads evenly. After chilling, it will set with a shiny finish. To avoid cracks, let the cake cool completely before glazing and handle gently when spreading the chocolate layer.
Final Thoughts
There is something truly magical about creating a Cream Puff Cake with Vanilla Custard and Chocolate Glaze Recipe in your own kitchen—each bite offers a perfect balance of airy pastry, smooth custard, and rich chocolate that feels like a special celebration. I encourage you to give this recipe a try and watch it become your new go-to dessert for family, friends, and any occasion that calls for a little indulgence. You’re going to love every creamy, chocolatey mouthful.
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Cream Puff Cake with Vanilla Custard and Chocolate Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cream Puff Cake combines light and airy choux pastry with a smooth vanilla custard filling and a rich chocolate glaze. It’s a delightful dessert that mimics the flavors and textures of classic cream puffs but in an easy-to-serve cake format, perfect for gatherings and special occasions.
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 Choux Pastry Dough: In a saucepan, combine water and unsalted butter and bring to a boil. Remove from heat and let cool for 5 minutes. Then, add the eggs one at a time, mixing well after each addition until the mixture is smooth and glossy. Stir in the vanilla extract.
- Bake the Cake Base: Spread the dough evenly into a prepared baking pan and smooth the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes until the dough is golden brown and puffed up. Remove from the oven and allow it to cool completely in the pan.
- Make the Custard Filling: While the cake cools, whisk together the instant vanilla pudding mix with cold milk until it thickens. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold in the vanilla pudding mixture and vanilla extract to create a creamy custard filling.
- Assemble the Cake: Once the cake base is fully cooled, spread the custard filling evenly over the top layer of the cake in the pan.
- Prepare and Apply Chocolate Glaze: Melt the semi-sweet chocolate chips and heavy cream together, either over a double boiler or in short bursts in the microwave, stirring until smooth. Drizzle the chocolate glaze evenly over the custard layer and spread gently with a spatula to cover the surface.
- Chill the Cake: Refrigerate the assembled cake for at least 2 hours to allow the custard and glaze layers to set firmly.
- Serve: Slice into 12 to 16 servings and enjoy the creamy, indulgent dessert.
Notes
- Ensure the dough is cooled slightly before adding eggs to avoid cooking them prematurely.
- Use a sharp knife to slice the cake cleanly after chilling to maintain neat layers.
- The cake can be stored in the refrigerator for up to 3 days, covered tightly to preserve freshness.
- For a firmer glaze, allow the chocolate to set at room temperature for 10-15 minutes before chilling.
