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
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 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.
