Cream Puff Cake
A classic American cream puff cake made with a tender choux pastry base, silky pastry cream, fluffy whipped cream, and a smooth chocolate ganache topping. The layered dessert is baked, chilled, and best enjoyed fresh.
Equipment
- digital scale
- rubber spatula
- stand mixer
- digital oven thermometer
- Electric hand mixer
- 9x13 inch sheet pan
- saucepan
- offset spatula
- mixing bowl
Ingredients
- 120 g unsalted butter, 82% European style, at room temperature, in chunks
- 120 g water
- 120 g whole milk
- 1/2 teaspoon salt
- 2 teaspoons granulated sugar
- 140 g all purpose flour
- 220 g egg, approximately 4 eggs at room temperature
- 480 g whole milk, 3% fat
- 100 g granulated sugar
- 80 g egg yolk, approximately the yolks of 4 eggs
- 25 g corn starch
- 25 g all purpose flour
- 2 teaspoons vanilla extract
- 55 g unsalted butter, 82% fat, at room temperature
- 460 g heavy cream, 36% fat, very cold
- 60 g powdered sugar, sifted
- 40 g semi-sweet chocolate
- 60 g heavy cream
Instructions
- Preheat your oven to 180℃ / 355℉ (no fan) and prepare a 9x13-inch / 22x33 cm pan. No need to grease the pan.
- Sift the flour and set aside. In a saucepan, combine butter, water, milk, salt, and sugar. Heat over medium until simmering, but don’t allow it to boil.
- Remove the saucepan from heat, then add the flour all at once. Stir vigorously with a rubber spatula until a smooth dough forms, with no visible flour. Return to the heat and cook for 3-5 minutes, stirring constantly, until a thin skin forms on the bottom of the pan and some of the liquid evaporates.
- Transfer the dough to the bowl of a stand mixer. Using the paddle attachment, mix on low for about a minute to cool slightly. Gradually add the lightly whisked eggs, a little at a time, allowing each addition to fully incorporate before adding more. The dough should become glossy and pipeable in about 2-3 minutes.
- When ready, the dough should fall off the paddle in a V shape. It shouldn’t be runny. The exact egg amount may vary based on moisture loss during cooking and flour type, so adjust as needed.
- Transfer the dough into your 9x13-inch / 22x33 cm pan and smooth the top with an offset spatula.
- Place the tray in the oven and bake for 30 minutes at 180℃ / 355℉ (no fan). It should be golden and puffed up. As soon as it's out of the oven, gently press down on the puffed areas using a clean kitchen towel to even out the surface.
- Let the choux pastry base cool at room temperature before applying the pastry cream.
- Whisk the sugar and egg yolks in a bowl for 1-2 minutes until fluffy. Then, add the cornstarch, flour, and vanilla, and mix until smooth.
- In a saucepan, heat the milk over medium heat until it begins to simmer (but not boil). Gradually pour the hot milk into the egg yolk mixture while whisking constantly to temper the yolks.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens (about one minute after boiling). If the mixture is lumpy, continue whisking until smooth. Remove from heat and strain if needed.
- Gradually add the softened butter in chunks, mixing until fully incorporated.
- Allow the pastry cream to cool somewhat before spreading it over the choux pastry bottom. No need to completely cool it, but it should not be hot. Refrigerate for 10-15 minutes.
- Place very cold heavy cream with the sifted powdered sugar into a mixing bowl. Use an electric hand mixer to whip the mixture for about 2-3 minutes until fluffy. Spread this whipped cream layer on top of the pastry cream layer evenly. Refrigerate for 10-15 minutes.
- For the glaze, either use store-bought chocolate syrup or make the chocolate ganache. Semi-melt the chocolate in the microwave. Meanwhile, heat the cream in a saucepan until it just begins to simmer. Pour the simmering cream over the melted chocolate and stir until smooth.
- Set aside and allow the glaze to cool to about 30°C (86°F). It should have a smooth consistency—not too runny or thick—before spreading it all over the Cream puff cake.
- Cream puff cake is best enjoyed freshly made, as it somewhat loses its structure over time. Any leftovers can be stored in the fridge for up to 2 days.
Notes
Measure ingredients with a digital scale for accuracy. Use European-style 82% butter, whole milk, room-temperature eggs, high-fat 36% heavy cream, and quality vanilla extract. Pay close attention to the choux pastry consistency and use a digital oven thermometer for accurate baking temperature. The finished cake is best enjoyed fresh and leftovers can be refrigerated for up to 2 days.