Cream Puff Cake
The ultimate dessert for gatherings, Cream Puff Cake combines a light, airy crust with a creamy filling, making it a hit for any occasion. Indulge in this easy-to-make treat that brings smiles and satisfaction with every bite.
Equipment
- Whisk
- Oven
- Large Pot
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- ½ cup Unsalted Butter
- 1 cup Water
- 1 cup All-Purpose Flour
- 4 count Eggs
- 1 8-ounce package Cream Cheese softened
- 2 3.4-ounce boxes Instant Vanilla or White Chocolate Pudding
- 3 cups Milk
- 1 8-ounce tub Whipped Topping or 2 cups whipped cream
- 1 amount Chocolate Syrup or white chocolate curls
Instructions
- Preheat your oven to 400 degrees Fahrenheit. This will ensure your crust bakes evenly and rises beautifully.
- In a large pot, combine unsalted butter and water. Bring the mixture to a boil over high heat, stirring occasionally to avoid burning.
- Once boiling, reduce the heat to low and add all-purpose flour. Stir quickly with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pot.
- Remove the pot from the heat and let it cool slightly. This step is crucial to avoid cooking the eggs.
- After cooling for a minute or two, beat in the eggs one at a time. Mix well between each addition. The goal is to achieve a smooth, glossy dough that holds together.
- Spread the dough into a greased 9×13-inch baking dish, smoothing out the top with a spatula. This will form the base of your cake.
- Bake the crust for 30 minutes. You'll know it's done when it’s golden brown and has risen significantly, forming a lovely puffy top.
- Once baked, remove the crust from the oven and let it cool completely. It’s important to allow it to cool so the filling doesn’t melt.
- In a large bowl, beat the softened cream cheese until smooth. This will be the creamy texture foundation for your filling.
- In another bowl, whisk together the instant vanilla pudding, milk, and the creamy mixture until smooth and well combined. Take your time to ensure there are no lumps.
- Pour the filling into the cooled crust, spreading it evenly across the surface.
- Top the filling with the whipped topping or whipped cream, creating a nice layer on top.
- Cover and refrigerate for at least one hour before serving. This allows the flavors to meld together beautifully.
- When ready to serve, drizzle with chocolate syrup or sprinkle with white chocolate curls for that finishing touch.
Notes
- Storage: Keep any leftovers covered in the refrigerator. It will stay fresh for up to three days.
- Freezing: You can freeze the crust before adding the filling, but it’s best to assemble it fresh when serving.
- Pairing: This cake pairs wonderfully with fresh fruits like strawberries or raspberries.
- Serving Size: Each slice can be quite indulgent; consider cutting smaller portions to share among guests.
- Variations: Feel free to experiment with different pudding flavors like butterscotch or chocolate for a unique twist.