Cream Puff Cake
Ingredients
- 1 ½ cmilk
dairy, nut, soy, or coconut milk
- 1vanilla bean
split and scraped
- ½ cplus 3 tablespoons granulated sugar
divided
- ¼ ccornstarch
- ½ tspkosher salt
- 6egg yolks
from large eggs
- 1 cunsalted butter
softened
- 1 cwater
- ½ cunsalted butter
- ½ tspgranulated sugar
- ¼ tspkosher salt
- 1 call-purpose flour
- 4eggs
large
- 2 tbsppowdered sugar
approx., for garnish
Directions
To make the german buttercream filling:
- 1
Place 1 1/2 cups of milk in a small pot over low heat and add the vanilla bean and seeds.
- 2
Place 1/2 cup of sugar, 1/4 cup of cornstarch, and 1/2 teaspoon of salt in a large bowl and whisk to combine.
- 3
Stir in the 6 egg yolks until smooth.
- 4
When the milk is steamy, start whisking a ladleful at a time into the yolk mixture to slowly warm it without scrambling the eggs.
- 5
Once all the milk has been added, transfer the mixture back into the pot and cook over medium-low heat (whisking constantly) until it reaches a temperature of approximately 185 degrees and becomes very thick.
- 6
Remove from the heat and immediately pour through a fine mesh strainer into a heat-safe bowl (use the back of a ladle to push it through).
- 7
Press plastic wrap directly onto the surface and chill until cold and firm (approx. 2 hours).
- 8
Place 1 cup of softened butter in a large mixing bowl with 3 tablespoons of granulated sugar.
- 9
Using the whip attachment, cream 1 cup of soft unsalted butter and 3 tablespoons of granulated sugar together until very pale and fluffy (approx. 5 minutes on medium-high speed).
- 10
Scrape the bottom and sides of the bowl with a silicone spatula and add the chilled pastry cream in a spoonful at a time, whipping after each addition.
To make the pate a choux cake layers:
- 1
Preheat the oven to 425 degrees F and grease and line (2) 8-inch diameter cake pans with circles cut from parchment paper.
- 2
Place the water, butter, sugar, and salt in a small pot and cook over medium-high heat until the butter is completely melted and the mixture is simmering.
- 3
Add in the flour all at once, and continue to cook, whisking, for about 5 minutes, or until the dough gathers itself into a ball and a film begins to form on the bottom of the pot.
- 4
Transfer the mixture to a mixing bowl, and beat on medium speed.
- 5
Drop in the eggs, one at a time, while continuing to beat. (Allow each egg to become fully incorporated before adding the next.)
- 6
Divide the dough equally between the two cake pans, smoothing one out into an even layer and swirling the other to create peaks and valleys.
- 7
Bake until puffed, golden brown, hollow, dry and light (approx. 45 to 55 minutes).
Assembly
- 1
Cool completely, then spread the German buttercream filling over the flatter cake layer, and top with the remaining cake layer.
- 2
Dust with powdered sugar, for garnish.
Cream Puff Cake
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About this Recipe
The Ultimate Cream Puff Cake: A Showstopping Dessert
Prepare to impress with this incredible Cream Puff Cake recipe, a truly magnificent dessert that elevates the classic cream puff to new heights. If you've ever dreamt of an elegant, oversized, and layered cream puff dessert cake that's easier to serve than individual puffs, this recipe is for you. It's a delightful twist on a classic concept, bringing together delicate choux pastry with a rich, silky-smooth German buttercream.
Our Cream Puff Cake is a true showstopper, boasting light, airy layers of golden choux pastry that are remarkably easy to make. These layers provide the perfect contrast to the creamy, luscious filling. What truly sets this French cream puff cake apart is its incredible German buttercream. Unlike some overly sweet buttercreams, this version is custard-based, offering a sophisticated flavor and a melt-in-your-mouth texture that perfectly complements the airy pastry.
This cake isn't just beautiful; it's a symphony of textures and flavors designed to delight. The subtle vanilla bean infusion in the buttercream adds a gourmet touch, making every bite a luxurious experience. It's ideal for special occasions, holiday gatherings, or whenever you want to create a truly memorable dessert.
Tips for Cream Puff Cake Perfection:
- Vanilla Bean Magic: Don't skip the vanilla bean for the German buttercream if you can help it! Its aroma and flavor are unparalleled. If you must substitute, use 1.5-2 teaspoons of high-quality vanilla extract.
- Perfecting Choux: Ensure your dough is properly cooled before adding the eggs for the choux pastry. This prevents the eggs from scrambling and ensures a light, airy result.
- Flavored Fillings: While the classic German buttercream is divine, feel free to experiment! You could whisk a tablespoon of cocoa powder into the custard for a chocolate version or a teaspoon of espresso powder for a mocha twist.
- Garnish Creatively: Beyond a simple dusting of powdered sugar, consider fresh berries (like raspberries or strawberries) or a drizzle of chocolate ganache for an extra touch of elegance on your cream puff cake.
This Cream Puff Cake will become a cherished recipe in your collection, promising oohs and aahs with every slice. Enjoy crafting this beautiful and delicious cream puff cake recipe!