Cream Puff Cake, or as some affectionately call it, “Choux au Craquelin Cake,” is a dessert that’s guaranteed to steal the show at any gathering. Imagine a symphony of textures: a crisp, crackly top giving way to a light, airy choux pastry, all enveloping a luscious, creamy filling. It’s not just a cake; it’s an experience!

While the exact origins are debated, the choux pastry itself boasts a rich history, dating back to 16th-century France. Legend has it that Catherine de Medici’s pastry chef, Panterelli, created the original “pâte à Panterelli,” which evolved into the choux we know and love today. Over the centuries, variations have sprung up across the globe, each adding its unique touch to this classic pastry. The Cream Puff Cake is a delightful example of this evolution, transforming individual cream puffs into a shareable, show-stopping dessert.

But what makes this cake so irresistible? It’s the perfect balance of textures and flavors. The slightly salty, buttery choux contrasts beautifully with the sweet, creamy filling. It’s also surprisingly versatile! You can customize the filling with your favorite flavors, from classic vanilla to decadent chocolate or even a tangy fruit curd. Plus, while it looks impressive, a Cream Puff Cake is easier to make than you might think, making it a perfect choice for both experienced bakers and adventurous beginners. So, are you ready to embark on a baking adventure and create a dessert that will have everyone begging for more?

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, at room temperature

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 (28g) 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 (14g) unsalted butter

For Dusting:

Powdered sugar (optional)

Preparing the Choux Pastry:

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 rise properly.
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 cook the flour and prevent a gummy texture.
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’s just warm to the touch. This is important because adding the eggs while the dough is too hot will cook them.
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, but keep mixing, and it will eventually come together into a smooth, glossy batter. The batter should be thick enough to hold its shape but still soft enough to pipe. If the batter seems too stiff after adding all four eggs, you can whisk an extra egg in a separate bowl and add a tablespoon or two at a time until you reach the desired consistency.
Pipe the Choux Pastry: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Transfer the choux pastry batter to a piping bag fitted with a large round tip (or just cut the tip off a disposable piping bag). Pipe about 12-15 mounds of dough onto the prepared baking sheet, leaving some space between each mound. The size of the mounds will determine the size of your cream puffs. Aim for about 2-3 inches in diameter.
Bake the Choux Pastry: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the cream puffs are puffed up and golden brown. Do not open the oven door during the first 20 minutes of baking, as this can cause the cream puffs to deflate. After 20 minutes, you can peek through the oven door to check on them. If they are browning too quickly, you can lower the oven temperature slightly.
Cool the Cream Puffs: Once the cream puffs are baked, turn off the oven and crack the oven door open slightly. Let the cream puffs cool in the oven for about 30 minutes. This will help them dry out and prevent them from collapsing. After 30 minutes, remove the cream puffs from the oven and transfer them to a wire rack to cool completely.

Preparing the Pastry Cream Filling:

Heat the Milk: In a medium saucepan, heat the milk over medium heat until it’s just simmering. Be careful not to let it boil.
Whisk Together Sugar, Cornstarch, and Salt: In a separate bowl, whisk together the sugar, cornstarch, and salt. This will help prevent lumps from forming in the pastry cream.
Whisk in Egg Yolks: Add the egg yolks to the sugar mixture and whisk until pale and smooth.
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 prevents the eggs from scrambling when you add them to the hot milk.
Combine and Cook: Pour the tempered egg yolk mixture into the saucepan with the remaining hot milk. Place the saucepan over medium heat and cook, whisking constantly, until the pastry cream thickens and comes to a boil. Continue to cook, whisking constantly, for 1-2 minutes more to ensure the cornstarch is fully cooked and the pastry cream is stable.
Remove from Heat and Add Butter and Vanilla: Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is melted and the pastry cream is smooth.
Cool the Pastry Cream: Pour the pastry cream into a clean bowl. Cover the surface of the pastry cream with plastic wrap, pressing the plastic wrap 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.

Preparing the Chocolate Ganache:

Heat the Heavy Cream: In a small saucepan, heat the heavy cream over medium heat until it’s just simmering. Be careful not to let it boil.
Pour Over Chocolate: Place the 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.
Stir Until Smooth: Gently stir the chocolate and cream together until the chocolate is completely melted and the ganache is smooth and glossy.
Add Butter: Stir in the butter until it’s melted and incorporated into the ganache. This will add shine and richness to the ganache.
Cool Slightly: Let the ganache cool slightly before using it to glaze the cream puff cake. If the ganache is too hot, it will be too thin and runny. If it’s too cold, it will be too thick and difficult to spread.

Assembling the Cream Puff Cake:

Cut the Cream Puffs: Using a serrated knife, carefully cut each cream puff in half horizontally.
Fill the Cream Puffs: Spoon or pipe the chilled pastry cream into the bottom halves of the cream puffs. Be generous with the filling!
Arrange the Cream Puffs: On a serving platter or cake stand, arrange the filled cream puffs in a circular pattern to form the base of the cake. You can use a small amount of pastry cream to help hold the cream puffs in place.
Stack the Cream Puffs: Continue to stack the filled cream puffs in layers, creating a cone-shaped cake. You may need to use fewer cream puffs in each layer as you go up to maintain the cone shape.
Glaze with Chocolate Ganache: Once the cream puff cake is assembled, pour the slightly cooled chocolate ganache over the top, allowing it to drip down the sides. Use a spatula or spoon to spread the ganache evenly over the entire cake.
Chill the Cake: Refrigerate the cream puff cake for at least 30 minutes to allow the ganache to set.
Dust with Powdered Sugar (Optional): Before serving, you can dust the cream puff cake with powdered sugar for a decorative touch.
Serve and Enjoy: Slice the cream puff cake with a serrated knife and serve immediately. This cake is best enjoyed fresh, as the cream puffs can become soggy if stored for too long.

Conclusion:

So, there you have it! This Cream Puff Cake is truly a showstopper, and I genuinely believe it’s a recipe you absolutely must try. It’s not just a dessert; it’s an experience. The combination of the light, airy choux pastry, the creamy, dreamy filling, and that decadent chocolate ganache is simply divine. It’s the kind of cake that will have everyone asking for seconds (and the recipe!). But why is it a must-try? Well, beyond the incredible flavor and texture, it’s surprisingly achievable. Yes, it might look intimidating, but I’ve broken down each step to make it as straightforward as possible. Plus, the wow factor is off the charts! Imagine presenting this masterpiece at your next gathering you’ll be the star of the show! It’s perfect for birthdays, holidays, or even just a special weekend treat. And the best part? You can totally customize it to your liking! Feeling adventurous? Try adding a layer of fresh berries between the pastry and the cream filling for a burst of fruity flavor. Raspberries, strawberries, or even blueberries would work beautifully. Or, if you’re a coffee lover, infuse the pastry cream with a tablespoon or two of instant espresso powder for a mocha twist. For a nutty variation, sprinkle some toasted almonds or hazelnuts over the chocolate ganache. You could even experiment with different extracts in the pastry cream vanilla, almond, or even a hint of orange blossom water would be delicious.

Serving Suggestions and Variations:

* Serve chilled for the best texture and flavor. * Dust with powdered sugar for an extra touch of elegance. * Pair with a scoop of vanilla ice cream or a dollop of whipped cream. * For a smaller portion, make individual cream puff cakes using muffin tins. * Get creative with the ganache! Try using white chocolate or dark chocolate instead of milk chocolate. * Add a layer of caramel sauce for an extra indulgent treat. I’m so excited for you to try this recipe! I know it might seem a little daunting at first, but trust me, it’s worth the effort. The satisfaction of creating something so beautiful and delicious from scratch is truly rewarding. And the look on your loved ones’ faces when they take their first bite? Priceless! Don’t be afraid to experiment and make it your own. Cooking is all about having fun and expressing your creativity. So, gather your ingredients, put on some music, and get baking! I promise you won’t regret it. Once you’ve made your own Cream Puff Cake, I would absolutely love to hear about your experience! Did you make any variations? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see your creations! Happy baking! And remember, even if it doesn’t turn out perfectly the first time, keep practicing you’ll get there! The most important thing is to have fun and enjoy the process. This recipe is a journey, not just a destination. So, embrace the challenge and create something amazing! Print