Cream Puff Cake
Cream Puff Cake is a delightful dessert that combines a fluffy choux pastry base with creamy custard filling, topped with whipped cream and chocolate drizzle. It’s the perfect treat for any occasion!
Ingredients
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 3 cups milk (whole or 2%)
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 2 tsp vanilla extract
- 1 cup heavy whipping cream, whipped
- ½ cup chocolate syrup or ganache (for topping)
Instructions
- Prep the Pastry Base:Bake the Base:Make the Custard:Assemble the Cake:Chill and Serve:Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.In a medium saucepan, bring water and butter to a boil. Reduce heat to low, add flour, and stir until the dough forms a ball.Remove from heat, let it cool slightly, then beat in eggs one at a time until smooth.Spread the dough evenly in the baking dish.Bake for 25-30 minutes until golden and puffy. Cool completely.In a medium saucepan, whisk milk, sugar, cornstarch, and eggs over medium heat. Cook until thickened, stirring constantly.Remove from heat, add vanilla extract, and cool to room temperature.Spread the cooled custard over the pastry base. Top with whipped cream and drizzle chocolate syrup or ganache on top.Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- For a gluten-free version, substitute flour with a gluten-free blend.
- Store leftovers in the refrigerator for up to 3 days.
- Add fresh fruit like berries or bananas for extra flavor.