Cream Puff Cake: The Ultimate Guide to Baking Perfection

Cream Puff Cake, or as some affectionately call it, “Choux au Craquelin Cake,” is a showstopper dessert that’s surprisingly easier to make than it looks! Imagine sinking your fork into layers of delicate, airy cream puffs, each one perfectly crisp on top and filled with a luscious, creamy filling. It’s a textural masterpiece that will have everyone begging for seconds.

While the exact origins are debated, the cream puff, or “choux à la crème,” has been a beloved part of French pastry tradition for centuries. The addition of the craquelin, that sweet, crackly topping, elevates the humble cream puff to a whole new level of elegance. This cream puff cake takes that concept and transforms it into a shareable, celebration-worthy dessert.

What makes this cake so irresistible? It’s the delightful contrast of textures – the crisp craquelin, the light-as-air choux pastry, and the smooth, rich cream filling. The flavor is equally captivating, a perfect balance of sweetness and subtle vanilla notes. Plus, while it looks impressive, breaking it down into manageable steps makes it a fun and rewarding baking project. Get ready to impress your friends and family with this stunning and delicious creation!

Ingredients:

• For the Choux Pastry:
• 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter, cut into cubes
• 1/4 teaspoon salt
• 1 cup (120g) all-purpose flour
• 4 large eggs
• For the Pastry Cream Filling:
• 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• For the Chocolate Ganache:
• 8 ounces (227g) semi-sweet chocolate, finely chopped
• 1 cup (240ml) heavy cream
• 1 tablespoon unsalted butter
• Optional:
• Powdered sugar, for dusting
• Sliced almonds, for garnish

Preparing the Choux Pastry:

1. Combine Water, Butter, and Salt: In a medium saucepan, combine the water, butter, and salt. Place the saucepan over medium heat and bring the mixture to a rolling boil. Make sure the butter is completely melted before the water boils. This is crucial for the pastry to puff up properly.
2. Add Flour and Cook: Once the mixture is boiling, remove the saucepan from the heat and immediately add all the flour at once. Using a wooden spoon or a sturdy spatula, vigorously stir the mixture until it forms a smooth ball that pulls away from the sides of the pan. This step is important to develop the gluten in the flour, which will give the pastry its structure.
3. Cool the Dough Slightly: Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Let the dough cool for about 5 minutes, or until it is no longer steaming hot. This is important because adding the eggs while the dough is too hot can cook them and ruin the pastry.
4. Add Eggs One at a Time: With the mixer on medium speed, add the eggs one at a time, mixing well after each addition. The dough will initially look curdled and separated, but it will eventually come together into a smooth, glossy batter. It’s important to scrape down the sides of the bowl as needed to ensure that all the ingredients are fully incorporated. The batter should be thick enough to hold its shape but still soft enough to pipe.
5. Check the Consistency: The final consistency of the choux pastry is key. To test it, lift the paddle attachment. The batter should slowly fall off the paddle in a V shape. If it’s too stiff, beat in an additional egg, one tablespoon at a time, until the desired consistency is reached.

Baking the Choux Pastry:

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Pipe the Dough: Transfer the choux pastry dough to a large piping bag fitted with a large round tip (or a star tip if you prefer a decorative look). Pipe the dough onto the prepared baking sheet in a large circle, creating a ring shape. The ring should be about 8-9 inches in diameter. Make sure the ring is even in thickness to ensure even baking. You can also pipe smaller individual cream puffs if you prefer, but for this recipe, we’re making one large cake.
3. Egg Wash (Optional): For a golden-brown finish, you can lightly brush the top of the choux pastry with an egg wash (one egg beaten with a tablespoon of water). This step is optional but adds a nice sheen to the baked pastry.
4. Bake the Pastry: Bake the choux pastry for 30-40 minutes, or until it is puffed up, golden brown, and firm to the touch. Do not open the oven door during the first 20 minutes of baking, as this can cause the pastry to collapse.
5. Reduce Heat and Continue Baking: After 20 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 10-20 minutes, or until the pastry is completely dry and hollow inside. This step is crucial to prevent the pastry from collapsing after it’s removed from the oven.
6. Cool Completely: Once the pastry is baked, turn off the oven and crack the oven door open slightly. Let the pastry cool completely in the oven for about an hour. This will help to prevent it from collapsing due to the sudden temperature change. After an hour, remove the pastry from the oven and let it cool completely on a wire rack.

Preparing the Pastry Cream Filling:

1. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it is just simmering. Do not let it boil.
2. Whisk Sugar, Cornstarch, Salt, and Egg Yolks: In a separate bowl, whisk together the granulated sugar, cornstarch, salt, and egg yolks until the mixture is pale and smooth. This step is important to prevent lumps from forming in the pastry cream.
3. Temper the Egg Yolks: Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. This will prevent the eggs from scrambling when they are added to the hot milk.
4. Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook for 1-2 minutes, whisking vigorously, to ensure that the cornstarch is fully cooked and the pastry cream is thick and stable.
5. Remove from Heat and Add Butter and Vanilla: Remove the saucepan from the heat and stir in the butter and vanilla extract until they are fully incorporated. The butter will add richness and shine to the pastry cream, while the vanilla extract will enhance the flavor.
6. Cool the Pastry Cream: Pour the pastry cream into a clean bowl. Cover the surface of the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate the pastry cream for at least 2 hours, or preferably overnight, to allow it to cool completely and thicken further.

Making the Chocolate Ganache:

1. Heat the Heavy Cream: In a small saucepan, heat the heavy cream over medium heat until it is just simmering. Do not let it boil.
2. Pour Over Chocolate: Place the finely chopped chocolate in a heatproof bowl. Pour the hot heavy cream over the chocolate and let it sit for 1 minute to allow the chocolate to melt.
3. Stir Until Smooth: Gently stir the chocolate and cream together until the chocolate is completely melted and the ganache is smooth and glossy. Stir in the butter until it is fully incorporated. The butter will add shine and richness to the ganache.
4. Cool Slightly: Let the ganache cool slightly at room temperature for about 15-20 minutes, or until it is thick enough to spread or drizzle.

Assembling the Cream Puff Cake:

1. Cut the Choux Pastry: Using a serrated knife, carefully slice the cooled choux pastry ring horizontally in half.
2. Fill with Pastry Cream: Spread the chilled pastry cream evenly over the bottom half of the choux pastry ring. You can use a piping bag for a neater presentation, but spreading it with a spatula works just as well.
3. Replace the Top Half: Carefully place the top half of the choux pastry ring over the pastry cream filling.
4. Pour the Ganache: Pour the slightly cooled chocolate ganache over the top of the cream puff cake, allowing it to drip down the sides. You can use a spatula to spread the ganache evenly, or you can let it drip naturally for a more rustic look.
5. Chill (Optional): For easier slicing, chill the assembled cream puff cake in the refrigerator for at least 30 minutes before serving. This will allow the ganache to set and the pastry cream to firm up.
6. Garnish and Serve: Dust the cream puff cake with powdered sugar and garnish with sliced almonds, if desired. Slice the cake into wedges and serve immediately. Enjoy!

Conclusion:

This Cream Puff Cake isn’t just a dessert; it’s an experience. The delicate choux pastry, the creamy filling, and the optional dusting of powdered sugar combine to create a symphony of textures and flavors that will leave you and your guests utterly delighted. I truly believe this recipe is a must-try for anyone who loves baking or simply enjoys indulging in something truly special. It’s surprisingly simple to make, especially when you break it down into manageable steps, and the reward is absolutely worth the effort. Why is this Cream Puff Cake a must-try? Because it’s a showstopper! It’s perfect for birthdays, holidays, or any occasion where you want to impress. It’s also incredibly versatile. While I’ve shared my favorite vanilla cream filling, the possibilities are endless. Imagine a chocolate cream filling, a coffee-flavored cream, or even a tangy lemon curd. You could also add fresh berries, chopped nuts, or a drizzle of chocolate ganache for an extra touch of elegance.

Serving Suggestions and Variations:

* Classic Presentation: Dust generously with powdered sugar and serve chilled. * Berry Bliss: Top with fresh raspberries, strawberries, or blueberries for a burst of freshness. * Chocolate Indulgence: Drizzle with melted chocolate or chocolate ganache. * Coffee Kick: Add a tablespoon of instant coffee to the cream filling for a mocha flavor. * Nutty Delight: Sprinkle with chopped almonds, pecans, or walnuts. * Individual Servings: Bake the choux pastry in smaller rounds to create individual cream puff cakes. * Savory Option: For a savory twist, fill the choux pastry with a cheese sauce or a creamy mushroom filling. I encourage you to get into the kitchen and give this recipe a try. Don’t be intimidated by the choux pastry; with a little practice, you’ll master it in no time. Remember to follow the instructions carefully, and don’t be afraid to experiment with different fillings and toppings to create your own signature Cream Puff Cake. I’m so confident that you’ll love this recipe, and I can’t wait to hear about your experience. Did you try a different filling? Did you add any special toppings? Did you make it for a special occasion? Please share your photos and stories in the comments below! I’m always eager to see your creations and learn from your experiences. Baking is all about sharing and connecting, and I hope this recipe brings you as much joy as it has brought me. So, go ahead, bake this Cream Puff Cake and create some sweet memories! Happy baking!

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