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Cream Puff Cake: The Ultimate Guide to Baking Perfection

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A show-stopping French dessert! This Cream Puff Cake (Paris-Brest) features a ring of delicate choux pastry filled with creamy pastry cream and topped with rich chocolate ganache.

Ingredients

Scale
  • 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
  • 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
  • 8 ounces (227g) semi-sweet chocolate, finely chopped
  • 1 cup (240ml) heavy cream
  • 1 tablespoon unsalted butter
  • Powdered sugar, for dusting
  • Sliced almonds, for garnish

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. With the mixer on medium speed, add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. The batter should be thick enough to hold its shape but still soft enough to pipe.
  5. 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.
  6. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  7. Transfer the choux pastry dough to a large piping bag fitted with a large round tip (or a star tip). Pipe the dough onto the prepared baking sheet in a large circle, creating a ring shape (8-9 inches in diameter).
  8. For a golden-brown finish, lightly brush the top of the choux pastry with an egg wash (one egg beaten with a tablespoon of water).
  9. 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.
  10. 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.
  11. 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. After an hour, remove the pastry from the oven and let it cool completely on a wire rack.
  12. In a medium saucepan, heat the milk over medium heat until it is just simmering. Do not let it boil.
  13. In a separate bowl, whisk together the granulated sugar, cornstarch, salt, and egg yolks until the mixture is pale and smooth.
  14. Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.
  15. 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.
  16. Remove the saucepan from the heat and stir in the butter and vanilla extract until they are fully incorporated.
  17. 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.
  18. In a small saucepan, heat the heavy cream over medium heat until it is just simmering. Do not let it boil.
  19. Place the finely chopped chocolate in a heatproof bowl. Pour the hot heavy cream over the chocolate and let it sit for 1 minute.
  20. 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.
  21. Let the ganache cool slightly at room temperature for about 15-20 minutes, or until it is thick enough to spread or drizzle.
  22. Using a serrated knife, carefully slice the cooled choux pastry ring horizontally in half.
  23. Spread the chilled pastry cream evenly over the bottom half of the choux pastry ring.
  24. Carefully place the top half of the choux pastry ring over the pastry cream filling.
  25. Pour the slightly cooled chocolate ganache over the top of the cream puff cake, allowing it to drip down the sides.
  26. For easier slicing, chill the assembled cream puff cake in the refrigerator for at least 30 minutes before serving.
  27. Dust the cream puff cake with powdered sugar and garnish with sliced almonds, if desired. Slice the cake into wedges and serve immediately.

Notes

  • Choux Pastry Success: Don’t open the oven door during the first 20 minutes of baking the choux pastry, or it may collapse. Make sure the choux pastry is completely dry and hollow inside before removing it from the oven.
  • Pastry Cream Consistency: Covering the pastry cream with plastic wrap while it cools prevents a skin from forming.
  • Ganache Consistency: Adjust the cooling time of the ganache to achieve your desired consistency for spreading or drizzling.

Find it online: https://anasrecipes.com/cream-puff-cake/