Description
This Cream Puff Cake features a delicate choux pastry base topped with a creamy vanilla custard filling and finished with a rich semi-sweet chocolate glaze. Combining light, airy textures with indulgent flavors, this dessert is perfect for special occasions or a decadent treat for family and friends.
Ingredients
Scale
For the cake:
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract
For the custard filling:
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
For the chocolate glaze:
- 1 cup semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
- Prepare the dough: In a saucepan, bring the water and unsalted butter to a boil. Remove from heat and let cool for 5 minutes. Add the eggs one at a time, mixing vigorously after each addition to create a smooth choux pastry dough. Stir in the vanilla extract.
- Bake the cake: Spread the prepared dough evenly into a greased pan and smooth the top. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes until the dough is golden brown and puffed. Remove from the oven and allow it to cool completely in the pan.
- Make the custard filling: In a bowl, combine the instant vanilla pudding mix with cold milk and whisk until thickened. In a separate bowl, whip the heavy cream until stiff peaks form, then fold in the pudding mixture and vanilla extract. Spread this custard evenly over the cooled cake base.
- Prepare the chocolate glaze: In a microwave-safe bowl, heat the semi-sweet chocolate chips with heavy cream in short intervals, stirring until smooth and glossy. Drizzle the chocolate glaze over the custard layer and gently spread with a spatula to cover the surface evenly.
- Chill and serve: Refrigerate the assembled cake for at least 2 hours to allow the layers to set and flavors to meld. Slice into servings and enjoy this creamy, indulgent dessert!
Notes
- Ensure the dough is spread evenly in the pan to promote uniform baking.
- Let the cake cool completely before adding the custard to prevent melting.
- Use high-quality chocolate chips for the best glaze texture and flavor.
- Refrigerate for a minimum of 2 hours, but overnight chilling enhances flavor and firmness.
- This cake can be stored in the refrigerator for up to 3 days.
