Cream Puff Cake
Ingredients:
For the Pastry Base:
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
4 large eggs
For the Cream Filling:
1 (8 oz) block cream cheese, softened
1 (3.4 oz) box instant vanilla pudding mix
1 1/2 cups cold milk
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
For Topping:
Powdered sugar (for dusting)
1/2 cup chocolate chips
2 tablespoons heavy cream
Directions:
Preheat oven to 400°F (200°C). Grease a 9x13-inch baking dish.
In a saucepan, bring water and butter to a boil. Remove from heat and stir in flour until mixture forms a ball.
Beat in eggs one at a time, mixing well after each addition until smooth.
Spread batter evenly in the prepared pan and bake for 25–30 minutes, or until puffed and golden. Let cool completely.
For the filling, beat cream cheese until smooth. In a separate bowl, whisk together pudding mix and milk, then mix with cream cheese until well combined.
In another bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold into cream cheese-pudding mixture.
Slice pastry in half horizontally or use two batches. Spread filling evenly between the layers.
Melt chocolate chips with heavy cream until smooth. Drizzle over the top layer.
Dust with powdered sugar and chill for at least 1 hour before serving.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Chill Time: 1 hour | Total Time: 2 hours
Kcal: 320 kcal per slice (approx.) | Servings: 12 slices
Tips:
Use a serrated knife to cut through the puff layers cleanly.
Chill well before serving for the best texture and cleanest layers.
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