Cream Puff Cake is a delightful dessert that combines the elegance of French pastry with the simplicity of a home-baked treat. This cake is essentially a giant cream puff, filled with a rich and creamy vanilla filling, topped with whipped topping, and drizzled with chocolate syrup. The layers of this cake are reminiscent of traditional cream puffs, but in a convenient and easy-to-assemble form. Whether you’re planning a special occasion or just a cozy family gathering, this dessert is sure to impress with its soft, tender crust and luxuriously creamy filling.
Ingredients:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- Pinch of salt
- 4 large eggs
- 2 packages (8 ounces) cream cheese, softened
- 3 packages (3.4 ounces) instant vanilla pudding
- 4 cups milk
- 12 ounces whipped topping (Cool Whip)
- 1/4 cup chocolate syrup
Instructions:
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Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Spray a 10×15-inch jelly roll pan with cooking spray.
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Combine Water and Butter: In a medium saucepan, combine 1 cup of water and 1/2 cup of unsalted butter. Bring to a boil over medium heat.
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Add Flour: Once the mixture is boiling, add 1 cup of all-purpose flour. Mix well until the flour mixture pulls away from the sides of the pan and forms a smooth ball.
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Cool Dough: Remove the saucepan from the heat and let the dough stand for 5 minutes.
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Add Eggs: Add 4 large eggs one at a time, using a hand mixer to beat the dough well after each addition. The dough should have a satin sheen.
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Bake Pastry Crust: Spread the dough into the prepared jelly roll pan and bake for 25-28 minutes, or until puffed and golden brown. Remove from the oven and let cool completely.
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Prepare Filling: In a large mixing bowl, beat together 8 ounces of softened cream cheese and 6.8 ounces of instant vanilla pudding mix (two 3.4-ounce boxes). Add 3 cups of milk and mix until smooth and lump-free.
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Assemble Cake: Pour the pudding mixture over the cooled cream puff crust. Refrigerate for 20 minutes.
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Top with Whipped Topping: Spread 12 ounces of whipped topping (Cool Whip) over the filling. Refrigerate for another hour before serving.
- Drizzle with Chocolate Syrup: Just before serving, drizzle with 1/4 cup of chocolate syrup.
Top Tips:
- Ensure Proper Cooling: Allow the pastry crust to cool completely before adding the filling to prevent it from melting.
- Use High-Quality Ingredients: Fresh and high-quality ingredients will ensure the best flavor and texture.
- Don’t Overmix Filling: Mix the filling ingredients just until they are combined to avoid creating lumps.
- Adjust Chocolate Syrup: You can adjust the amount of chocolate syrup to your taste, or use mini chocolate chips for a different look.
- Refrigerate Properly: Chill the cake in the refrigerator for at least 2 hours to allow the flavors to meld together.
- Serve Fresh: Serve the cake fresh to enjoy its best texture and flavor.
Variations:
- Lemon Cream Filling: Replace the vanilla pudding with lemon pudding mix for a refreshing twist.
- Chocolate Cream Filling: Add 1-2 tablespoons of cocoa powder to the cream cheese mixture for a chocolate cream filling.
- Fresh Fruit Topping: Top the whipped topping with fresh fruit like strawberries or blueberries for added flavor and color.
- Nutty Crust: Sprinkle some chopped nuts over the pastry crust before baking for added texture.
- Caramel Drizzle: Drizzle caramel syrup over the whipped topping for a sweet and salty combination.
Nutritional Guide:
| Nutritional Information | Per Serving |
|---|---|
| Calories | 420 |
| Fat | 24g |
| Carbohydrates | 45g |
| Protein | 6g |
Additional Nutritional Notes:
This Cream Puff Cake is a rich dessert, but it can be made healthier by using low-fat cream cheese and milk. Additionally, you can reduce the amount of sugar in the instant pudding mix by using sugar-free alternatives. The cake is best served fresh, but it can be stored in the refrigerator for up to 3 days. Enjoy
