Cream Puff Cake Dessert is a delightful treat that never fails to impress at gatherings and celebrations. This luscious dessert combines the airy texture of cream puffs with the rich flavors of custard and whipped cream, creating a heavenly experience for your taste buds. Originating from French pastry traditions, cream puffs have been a beloved indulgence for centuries, and this cake version elevates the classic to new heights. What I adore about cream puff cake dessert is its perfect balance of lightness and richness, making it a crowd-pleaser for all ages. The convenience of preparing this dessert ahead of time adds to its charm, allowing you to enjoy the sweet moments with family and friends without the last-minute rush. Whether it’s a birthday, holiday, or simply a weekend treat, this dessert is sure to become a favorite in your home.
Ingredients:
- For the Cream Puff Base:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- For the Cream Filling:
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Chocolate Ganache Topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- For Garnish (optional):
- Powdered sugar
- Fresh berries
Preparing the Cream Puff Base
- In a medium saucepan, combine 1 cup of water and 1/2 cup of unsalted butter. Place it over medium heat and bring the mixture to a boil. Stir occasionally to help the butter melt completely.
- Once the mixture is boiling, remove it from the heat and quickly add 1 cup of all-purpose flour and 1/4 teaspoon of salt. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. This should take about 1-2 minutes.
- Let the dough cool for about 5 minutes. This step is crucial as it prevents the eggs from cooking when added.
- After the dough has cooled slightly, add the 4 large eggs one at a time, mixing well after each addition. The dough should be smooth and glossy. You can use a hand mixer or a stand mixer for this step if you prefer.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Using a piping bag or a spoon, drop tablespoon-sized mounds of dough onto the prepared baking sheet, leaving about 2 inches of space between each mound. You should have about 12-15 mounds.
- Bake in the preheated oven for 25-30 minutes, or until the puffs are golden brown and puffed up. Do not open the oven door during the first 20 minutes of baking, as this can cause the puffs to collapse.
- Once baked, remove the cream puffs from the oven and let them cool completely on a wire rack.
Preparing the Cream Filling
- In a large mixing bowl, pour in 1 cup of heavy whipping cream. Make sure your bowl is cold for better whipping results; you can chill it in the freezer for about 10 minutes before using.
- Add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract to the cream.
- Using an electric mixer, whip the cream mixture on medium-high speed until stiff peaks form. This usually takes about 3-5 minutes. Be careful not to over-whip, as it can turn into butter!
- Once whipped, transfer the cream filling to a piping bag fitted with a star tip or simply use a zip-top bag with a corner snipped off.
Preparing the Chocolate Ganache Topping
- In a small saucepan, heat 1/2 cup of heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Remove the saucepan from the heat and add 1 cup of semi-sweet chocolate chips. Let it sit for about 2-3 minutes to allow the chocolate to melt.
- After a few minutes, stir the mixture until smooth and glossy. If the ganache is too thick, you can add a little more cream to reach your desired consistency.
- Let the ganache cool slightly before using it to top the cake.
Assembling the Cream Puff Cake
- Once the cream puffs are completely cooled, carefully slice the tops off each puff using a serrated knife. This will create a little lid for each puff.
Conclusion:
In summary, this Cream Puff Cake Dessert is an absolute must-try for anyone looking to impress their friends and family with a delightful treat that combines light, airy textures with rich, creamy flavors. The unique combination of choux pastry and luscious cream filling creates a dessert that is not only visually stunning but also incredibly satisfying to eat. Whether youre celebrating a special occasion or simply indulging in a sweet craving, this cake is sure to be a hit. For serving suggestions, consider dusting the top with powdered sugar or drizzling it with a chocolate ganache for an extra touch of elegance. You can also experiment with variations by adding fresh fruits like strawberries or raspberries, or even infusing the cream with flavors like vanilla or almond for a personalized twist. I encourage you to give this Cream Puff Cake Dessert a try and share your experience with me! I would love to hear how it turned out for you and any creative variations you might have tried. Remember, the joy of baking is not just in the final product but also in the process and the memories you create along the way. So roll up your sleeves, gather your ingredients, and lets make some delicious memories together! Print
Cream Puff Cake Dessert: A Delightful Treat for Every Occasion
- Total Time: 60 minutes
- Yield: 12–15 cream puffs 1x
Description
Enjoy these airy cream puffs filled with rich whipped cream and topped with decadent chocolate ganache. Perfect for any celebration, they are a delightful treat that will impress your guests!
Ingredients
Scale- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Powdered sugar (for garnish)
- Fresh berries (for garnish)
Instructions
- In a medium saucepan, combine 1 cup of water and 1/2 cup of unsalted butter. Place it over medium heat and bring the mixture to a boil, stirring occasionally.
- Once boiling, remove from heat and quickly add 1 cup of all-purpose flour and 1/4 teaspoon of salt. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan (about 1-2 minutes).
- Let the dough cool for about 5 minutes to prevent cooking the eggs.
- Add the 4 large eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Drop tablespoon-sized mounds of dough onto the prepared baking sheet, leaving about 2 inches of space between each mound (12-15 mounds total).
- Bake for 25-30 minutes until golden brown and puffed. Do not open the oven door during the first 20 minutes.
- Remove from the oven and let cool completely on a wire rack.
- In a large mixing bowl, pour in 1 cup of heavy whipping cream (chill the bowl for better results).
- Add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract.
- Whip the mixture on medium-high speed until stiff peaks form (about 3-5 minutes). Avoid over-whipping.
- Transfer the whipped cream to a piping bag fitted with a star tip or a zip-top bag with a corner snipped off.
- In a small saucepan, heat 1/2 cup of heavy cream over medium heat until it simmers (do not boil).
- Remove from heat and add 1 cup of semi-sweet chocolate chips. Let sit for 2-3 minutes.
- Stir until smooth and glossy. If too thick, add more cream to reach desired consistency.
- Let the ganache cool slightly before using.
- Once the cream puffs are cooled, carefully slice the tops off each puff with a serrated knife to create a lid.
- Fill each puff with the whipped cream filling and replace the tops.
- Drizzle or dip the tops in the chocolate ganache.
- Garnish with powdered sugar and fresh berries if desired.
Notes
- Ensure the cream is cold for whipping to achieve the best texture.
- You can customize the filling by adding flavors like almond extract or citrus zest.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
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