Description
Cream Puff Cake is a delectable dessert that combines the airy texture of choux pastry with a luscious vanilla pudding and cream cheese filling, topped with whipped cream and chocolate drizzle. Perfect for parties or family gatherings!
Ingredients
Units
Scale
For the Choux Pastry Base:
- 1 cup water
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 eggs
For the Cream Filling:
- 2 (3.9 oz) boxes instant vanilla pudding
- 8 ounces cream cheese, softened
- 3 1/2 cups milk
For the Topping:
- 8 ounces whipped topping, defrosted (or homemade whipped cream)
- 1/4 cup chocolate syrup
Instructions
Prepare the Choux Pastry Base:
- Preheat Oven: Preheat to 450°F (232°C) and grease a 9×13-inch baking pan.
- Make Dough: In a saucepan, bring water, salt, and butter to a boil. Remove from heat and transfer to a mixing bowl.
- Add Flour: Stir in the flour until well combined and a dough forms.
- Cool and Add Eggs: Let the dough cool for 10 minutes, then beat in the eggs one at a time until the dough is thick and smooth with a shiny surface.
- Bake: Spread the dough evenly in the prepared pan. Bake at 450°F for 15 minutes, then reduce the heat to 350°F. Poke the dough 15 times with a knife to release air and bake for an additional 20 minutes. Cool completely.
Make the Cream Filling:
- Cream Cheese Base: Beat softened cream cheese until smooth.
- Mix Pudding: Whisk pudding mix with milk until smooth, then gradually add to the cream cheese, mixing well. Pour the filling over the cooled pastry base.
Assemble and Finish:
- Top with Whipped Cream: Spread the whipped topping evenly over the cream filling.
- Drizzle Chocolate: Decorate with chocolate syrup drizzle.
Chill and Serve:
- Refrigerate for at least 1 hour before serving to allow the flavors to meld and the layers to set.
Notes
- Substitutions: Try different pudding flavors like chocolate or butterscotch for variety.
- Customization: Add sliced bananas, crushed cookies, or caramel sauce for extra layers of flavor.
- Make Ahead: Prepare the choux pastry base a day in advance and store it tightly covered. Assemble the cake on the day of serving.
