French Cream Puff Cake
A stunning French dessert that combines light choux pastry with a creamy filling, perfect for special occasions and a great way to try your hand at French patisserie.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 eggs
- 16 ounce cream cheese
- 10,2 ounce vanilla pudding mix
- 2 1/2 cups 2% milk
- 1 cup whipped topping (for the filling)
Instructions
- Preheat your oven to 400°F (200°C).
- Mix water and butter in a saucepan over medium heat until it boils gently. Add the flour and stir until it forms a smooth ball.
- Let the dough cool slightly, then add eggs one by one, mixing until smooth and shiny.
- Pipe the dough into 1 1/2-inch mounds on a baking sheet.
- Bake for 35-40 minutes, reducing the temperature to 375°F after 15 minutes.
- Let the baked puffs cool completely before filling.
- For the filling, mix softened cream cheese, instant vanilla pudding mix, and 2 1/2 cups of milk until smooth.
- Fold in whipped topping to create a light, airy filling.
- Fill the puffs with the cream filling and stack them to form the cake.
- Chill the cake for at least 20 minutes before serving.
Notes
- The cake can be kept in the fridge for up to 5 days and can also be frozen, but the cream should not be frozen.
- You can experiment with different fillings such as chocolate or fruit-flavored pudding, and even use mascarpone instead of cream cheese for a different taste.
- It's important to ensure the puffs cool completely before filling to avoid sogginess.
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