Indulge in the delightful layers of a cream puff cake. This dessert combines the light and airy texture of a classic cream puff with the rich and creamy filling of a cake. Perfect for any occasion, this recipe is sure to impress your guests and satisfy your sweet tooth.
While most of the ingredients for this cream puff cake are common pantry staples, you might need to pick up a few items. Heavy cream is essential for creating the rich, whipped topping, and instant vanilla pudding mix adds a delightful flavor and texture. Make sure to grab these at the supermarket if you don't already have them at home.
Ingredients For Cream Puff Cake Recipe
Water: Used to create the dough base for the cream puff crust.
Butter: Adds richness and helps form the dough ball.
All-purpose flour: The main structure for the dough.
Eggs: Provide structure and help the dough rise.
Heavy cream: Whipped to create a light and fluffy topping.
Instant vanilla pudding mix: Adds flavor and creaminess to the filling.
Milk: Combines with the pudding mix to create the filling.
Technique Tip for This Recipe
When making the cream puff crust, ensure that the water and butter mixture reaches a full boil before adding the flour. This helps the dough come together properly. Once the flour is added, stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the saucepan. Letting the dough cool for 5 minutes before adding the eggs is crucial; adding the eggs too soon can cause them to cook prematurely, resulting in a lumpy texture.
Suggested Side Dishes
Alternative Ingredients
water - Substitute with milk: Milk can add a richer flavor and a bit more body to the dough.
butter - Substitute with margarine: Margarine can be used as a non-dairy alternative and has a similar fat content.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a bit more fiber and nutrients, though it may slightly alter the texture.
eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative.
heavy cream - Substitute with coconut cream: Coconut cream provides a similar texture and richness, with a slight coconut flavor.
instant vanilla pudding mix - Substitute with homemade vanilla pudding: Make your own by cooking milk, sugar, cornstarch, and vanilla extract. This allows for more control over ingredients and flavor.
milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that can be used in the same quantity.
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How to Store / Freeze This Dessert
To keep your cream puff cake fresh and delightful, store it in an airtight container in the refrigerator. This will help maintain its texture and flavor for up to 3 days.
If you want to enjoy your dessert later, you can freeze it. First, cut the cake into individual servings. This makes it easier to thaw only what you need.
Wrap each piece tightly in plastic wrap, ensuring there are no air pockets. This prevents freezer burn and keeps your cream puff cake tasting fresh.
Place the wrapped pieces in a single layer on a baking sheet and freeze for about 1-2 hours. This initial freezing step helps the pieces retain their shape.
Once the pieces are frozen solid, transfer them to a resealable freezer bag or an airtight container. Label with the date to keep track of freshness.
When you're ready to indulge, thaw the desired number of pieces in the refrigerator overnight. This slow thawing process helps maintain the cream and pudding layers' integrity.
For a quicker option, you can thaw the pieces at room temperature for about 1-2 hours. However, be mindful that this method may slightly alter the texture of the whipped cream topping.
Avoid refreezing the cream puff cake once it has been thawed, as this can negatively impact the texture and flavor.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the cream puff cake on a baking sheet and cover it loosely with aluminum foil to prevent the top from browning too much. Heat for about 10-15 minutes or until warmed through.
For a quicker method, use a microwave. Place a slice of the cream puff cake on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 30-second intervals until warmed through, checking after each interval to avoid overheating.
If you prefer a crispier texture, use a toaster oven. Set it to 350°F (175°C) and place the cream puff cake on a piece of parchment paper or directly on the toaster oven rack. Heat for about 8-10 minutes, keeping an eye on it to ensure it doesn't overcook.
For an even more indulgent experience, consider reheating individual slices in a skillet. Heat a non-stick skillet over medium-low heat, and place a slice of the cream puff cake in the skillet. Cover with a lid and heat for about 5 minutes, flipping halfway through, until the cake is warmed and the bottom is slightly crisp.
Essential Tools for This Recipe
Oven: Used to bake the cake at the specified temperature of 400°F (200°C).
Saucepan: Used to bring water and butter to a boil and mix in the flour.
Wooden spoon: Ideal for stirring the flour into the boiling water and butter mixture until a ball forms.
Mixing bowl: Used to whip the heavy cream until stiff peaks form and to mix the pudding mix with milk.
Electric mixer: Helps to beat the eggs into the dough and to whip the heavy cream.
9x13 inch baking pan: The container in which the dough is spread and baked.
Spatula: Useful for spreading the dough into the baking pan and later for spreading the whipped cream mixture over the cooled crust.
Measuring cups: Essential for accurately measuring the water, flour, and milk.
Measuring spoons: Useful for measuring smaller quantities, such as the instant pudding mix if needed.
Refrigerator: Used to chill the cake for at least 1 hour before serving.
Cooling rack: Allows the baked crust to cool completely before adding the whipped cream mixture.
How to Save Time on This Recipe
Pre-measure ingredients: Measure out all ingredients like water, butter, and flour before starting to streamline the process.
Use a stand mixer: Beat the eggs into the dough with a stand mixer to save time and effort.
Chill the bowl: Chill the bowl and beaters before whipping the heavy cream to speed up the process.
Instant pudding mix: Opt for instant vanilla pudding mix to cut down on preparation time.
Cool in the fridge: Place the baking pan in the fridge to cool faster before adding the cream mixture.
Cream Puff Cake
Ingredients
Cake Base
- 1 cup water
- ½ cup butter
- 1 cup all-purpose flour
- 4 eggs
Filling
- 2 cups heavy cream
- 1 package instant vanilla pudding mix
- 2 cups milk
Instructions
- Preheat oven to 400°F (200°C).
- In a saucepan, bring water and butter to a boil. Add flour and stir until a ball forms. Remove from heat and let cool for 5 minutes.
- Add eggs one at a time, beating well after each addition. Spread into a greased 9x13 inch baking pan.
- Bake for 30 minutes or until golden brown. Cool completely.
- In a large bowl, whip cream until stiff peaks form. In another bowl, mix pudding mix and milk. Fold in whipped cream. Spread over cooled crust.
- Refrigerate for at least 1 hour before serving.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
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