Description
This Cream Puff Cake combines a delicate choux pastry base with a rich, creamy filling made from instant vanilla pudding and cream cheese, topped with fluffy whipped topping and drizzled with chocolate syrup. It’s a delightful dessert that mimics the texture and flavor of classic cream puffs in an easy-to-make layered cake, perfect for gatherings and celebrations.
Ingredients
Scale
Choux Pastry
- 1 cup water
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 eggs
Filling
- 2 (3.9 oz) boxes instant vanilla pudding mix
- 8 ounces cream cheese, very soft
- 3 1/2 cups milk
Topping
- 8 ounces whipped topping, defrosted
- 1/4 cup chocolate syrup
Instructions
- Preheat and Prepare Pan: Preheat your oven to 450°F (232°C) and grease a 9×13-inch baking pan to prevent sticking.
- Boil Ingredients: In a saucepan, bring water, butter, and salt to a boil. Once boiling, immediately transfer the mixture to a mixing bowl.
- Add Flour: Stir in flour vigorously until a dough ball forms. Allow the dough to cool for about 10 minutes to prevent the eggs from cooking in the next step.
- Incorporate Eggs: Add eggs one at a time, beating well after each addition until the dough is smooth and glossy, indicating proper emulsification.
- Bake Pastry: Spread the dough evenly in the prepared baking pan. Bake for 15 minutes at 450°F. Then poke holes in the puffed center to release steam, reduce the oven temperature to 350°F (177°C), and continue baking for another 20 minutes. Let it cool completely for 30–45 minutes.
- Prepare Filling: Beat the softened cream cheese until smooth. In a separate bowl, whisk together the instant pudding mixes and milk until thickened, then fold the cream cheese into the pudding mixture until combined.
- Assemble Cake: Spread the pudding and cream cheese filling evenly over the cooled pastry base. Top with the defrosted whipped topping and drizzle the chocolate syrup over the top for an elegant finish.
- Chill and Serve: Refrigerate the assembled cake until ready to serve to allow the flavors to meld and the filling to set.
Notes
- Make sure to cool the dough before adding eggs to avoid scrambled eggs.
- Poking holes in the pastry allows steam to escape, keeping the base crisp and preventing sogginess.
- The cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- Use full-fat cream cheese and whipped topping for a richer taste and better texture.
- For a chocolate twist, swirl some chocolate syrup into the pudding filling before spreading.
