Cream Puff Cake: A Deliciously Light and Fluffy Dessert Recipe

Cream Puff Cake is a delightful dessert that has captured the hearts of many with its light, airy texture and rich, creamy filling. This cake is not just a treat for the taste buds; it also carries a sense of nostalgia for those who grew up enjoying its delicate layers at family gatherings and celebrations. Originating from the classic French pastry, the cream puff, this cake transforms the beloved dessert into a stunning centerpiece that is both impressive and surprisingly easy to make.

People adore Cream Puff Cake for its unique combination of flavors and textures. The crisp outer layer gives way to a soft, custard-like filling, creating a delightful contrast that keeps you coming back for more. Whether served at a birthday party, holiday feast, or simply as a sweet indulgence after dinner, this cake is a crowd-pleaser that never fails to impress. Join me as we dive into the world of Cream Puff Cake and discover how to create this enchanting dessert in your own kitchen!

this Recipe

Ingredients:

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• Chocolate ganache (optional, for topping)
• Fresh berries (optional, for garnish)

Preparing the Choux Pastry

First things first, let’s get our choux pastry ready. This is the base of our cream puff cake, and it’s super easy to make!

1. In a medium saucepan, combine 1 cup of water and 1/2 cup of unsalted butter. Place it over medium heat and bring it to a boil. Make sure the butter is completely melted before moving on to the next step.
2. Once the mixture is boiling, remove it from the heat and add 1 cup of all-purpose flour and 1/4 teaspoon of salt all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. This should take about 1-2 minutes.
3. Let the dough cool for about 5 minutes. This is important because we don’t want to cook the eggs when we add them!
4. After the dough has cooled slightly, add the eggs one at a time, mixing well after each addition. The dough will look a bit lumpy at first, but keep mixing until it becomes smooth and glossy. You can use a hand mixer or a stand mixer for this step if you prefer.

Baking the Choux Pastry

Now that our choux pastry is ready, it’s time to bake it into beautiful puffs!

1. Preheat your oven to 400°F (200°C). This high temperature is crucial for getting that lovely puff.
2. Line a baking sheet with parchment paper. You can also use a silicone baking mat if you have one.
3. Using a piping bag fitted with a large round tip, pipe the dough onto the prepared baking sheet. You can make them as big or as small as you like, but I usually go for about 2 inches in diameter. Leave some space between each puff, as they will expand while baking.
4. Once all the dough is piped, use a wet finger to smooth out any peaks on the tops of the puffs. This will help them bake evenly.
5. Bake in the preheated oven for 25-30 minutes, or until they are golden brown and puffed up. Do not open the oven door during the first 20 minutes of baking, as this can cause them to deflate.
6. Once baked, turn off the oven and crack the door open slightly. Let the puffs cool in the oven for about 10 minutes. This helps them dry out a bit and prevents them from getting soggy.
7. Remove the puffs from the oven and let them cool completely on a wire rack.

Preparing the Cream Filling

While the puffs are cooling, let’s whip up a delicious cream filling that will take our cake to the next level!

1. In a large mixing bowl, pour in 1 cup of heavy cream. Make sure your bowl and beaters are cold for the best results.
2. Add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract to the cream.
3. Using an electric mixer, beat the cream on medium-high speed until stiff peaks form. This usually takes about 3-5 minutes. Be careful not to overbeat, or you’ll end up with butter!
4. Once the cream is whipped, set it aside in the refrigerator until you’re ready to assemble the cake.

Assembling the Cream Puff Cake

Now comes the fun part—putting everything together!

1. Once the choux puffs are completely cool, take a sharp knife and carefully slice each puff in half horizontally. You want to create a top and bottom for each puff.
2. Using a piping

   Conclusion:

   In summary, this Cream Puff Cake is an absolute must-try for anyone looking to impress their friends and family with a delightful dessert that combines elegance and simplicity. The light, airy texture of the cream puffs paired with the rich custard filling creates a heavenly experience that is sure to leave everyone asking for seconds. Plus, the versatility of this recipe allows you to get creative with flavors—consider adding a hint of vanilla or almond extract to the custard, or even folding in some fresh berries for a fruity twist. Serving suggestions are endless! You can dust the top with powdered sugar for a classic look, or drizzle some chocolate ganache over the cake for an indulgent touch. If you’re feeling adventurous, try layering in some whipped cream or fresh fruit between the cream puffs for added flavor and texture. I wholeheartedly encourage you to give this Cream Puff Cake a try. It’s not just a dessert; it’s a celebration of flavors and textures that will surely become a favorite in your household. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, variations, and any tips you might have in the comments below. Let’s spread the joy of this delightful treat together! Print
   

   Cream Puff Cake: A Deliciously Light and Fluffy Dessert Recipe

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   • Author: Maria
   • Total Time: 60 minutes
   • Yield: 12 cream puffs 1x

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   Description

   A delightful cream puff cake made with light and airy choux pastry filled with sweet whipped cream, perfect for any celebration.

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   Ingredients

   Scale 1x2x3x

   • 1 cup water
   • 1/2 cup unsalted butter
   • 1 cup all-purpose flour
   • 1/4 teaspoon salt
   • 4 large eggs
   • 1 cup heavy cream
   • 1/2 cup powdered sugar
   • 1 teaspoon vanilla extract
   • Chocolate ganache (optional, for topping)
   • Fresh berries (optional, for garnish)

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   Instructions

   1. In a medium saucepan, combine water and butter. Bring to a boil.
   2. Remove from heat, add flour and salt, and stir until a ball forms.
   3. Let cool for 5 minutes, then add eggs one at a time, mixing until smooth.
   4. Preheat oven to 400°F (200°C).
   5. Line a baking sheet with parchment paper.
   6. Pipe dough onto the sheet, leaving space between each puff.
   7. Smooth tops with a wet finger.
   8. Bake for 25-30 minutes until golden brown. Do not open the oven for the first 20 minutes.
   9. Cool in the oven for 10 minutes, then transfer to a wire rack to cool completely.
   10. In a cold mixing bowl, combine heavy cream, powdered sugar, and vanilla.
   11. Beat until stiff peaks form, about 3-5 minutes. Refrigerate until ready to use.
   12. Slice each cooled puff in half horizontally.
   13. Fill the bottom half with whipped cream.
   14. Replace the top half and drizzle with chocolate ganache if desired.
   15. Garnish with fresh berries and serve.

   Notes

   • Ensure the choux pastry cools before adding eggs for the best texture.
   • Customize the whipped cream filling with flavors like almond extract or citrus zest.

   • Prep Time: 30 minutes
   • Cook Time: 30 minutes