Cream Puff Cake, or as some affectionately call it, "Choux au Craquelin Cake," is a dessert that's as impressive to look at as it is delightful to eat. Imagine a towering confection, a golden-brown dome of perfectly baked choux pastry, crackling with a sugary crust, and filled with a luscious, creamy filling. Sounds tempting, right? I promise you, it's even better than it sounds!
While the exact origins are debated, the choux pastry itself has a rich history in French cuisine, dating back to the 16th century. Over time, innovative bakers have transformed this simple dough into a myriad of delectable treats, and the Cream Puff Cake is a shining example of that evolution. The addition of the craquelin, that sweet, crunchy topping, elevates the humble cream puff to a whole new level of sophistication.
What makes this cake so irresistible? It's the symphony of textures and flavors. The airy, slightly chewy choux pastry provides a wonderful contrast to the crisp, sugary craquelin. And then there's the filling – whether you choose a classic vanilla pastry cream, a light and fluffy whipped cream, or even a decadent chocolate ganache, it's the perfect complement to the pastry. People love this dish because it's both elegant and approachable, impressive enough for a special occasion but simple enough to enjoy any time you crave a truly satisfying treat. Plus, let's be honest, who can resist a giant cream puff?
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 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
- 6 large egg yolks
- 3/4 cup (150g) granulated sugar
- 1/4 cup (30g) cornstarch
- 2 tablespoons (28g) unsalted butter, cut into cubes
- Pinch of salt
- For the Chocolate Ganache:
- 8 ounces (227g) semi-sweet chocolate, finely chopped
- 1 cup (240ml) heavy cream
- 1 tablespoon (14g) unsalted butter
- For Assembly:
- Powdered sugar, for dusting (optional)
Preparing the Choux Pastry
Okay, let's get started with the base of our Cream Puff Cake – the choux pastry! Don't be intimidated; it's easier than it looks, I promise!
- 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 it starts boiling. This is crucial for the pastry to puff up properly.
- Add Flour and Cook: Once 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. Keep stirring for about 1-2 minutes to dry out the dough slightly. You should see a thin film forming on the bottom of the pan.
- Cool the Dough Slightly: Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a hand mixer). Let the dough cool for about 5-10 minutes. This is important because adding the eggs while the dough is too hot will cook them. You want the dough to be warm, not scalding.
- Add Eggs One at a Time: With the mixer on low speed, add the eggs one at a time, mixing well after each addition. The dough will initially look curdled and separated, but don't worry, it will come together. Make sure each egg is fully incorporated before adding the next. The final dough should be smooth, glossy, and have a pipeable consistency. To test the consistency, lift the paddle attachment. The dough should slowly fall off in a V shape. If it's too stiff, beat in a little more egg (whisked separately) a teaspoon at a time until you reach the right 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 dough to a piping bag fitted with a large round tip (or just use a ziplock bag and snip off a corner). Pipe about 12-15 round mounds of dough onto the prepared baking sheet, leaving some space between each mound. Aim for about 2-inch diameter circles.
- Bake the Choux Pastry: Place the baking sheet in the preheated oven and immediately reduce the oven temperature to 375°F (190°C). Bake for 30-40 minutes, or until the puffs are golden brown and well-puffed. Do not open the oven door during baking! This can cause the puffs to deflate.
- Cool the Choux Pastry: Once baked, turn off the oven and crack the oven door open slightly. Let the puffs cool in the oven for about 30 minutes. This helps them dry out and prevents them from collapsing. After 30 minutes, remove the puffs from the oven and transfer them to a wire rack to cool completely.
Making the Pastry Cream Filling
Now, let's move on to the creamy, dreamy filling! This pastry cream is so good, you might want to eat it straight from the bowl (I won't judge!).
- Infuse the Milk: In a medium saucepan, combine the milk and vanilla bean (or vanilla extract). If using a vanilla bean, scrape the seeds into the milk and add the pod as well. Heat the mixture over medium heat until it just comes to a simmer. Remove from heat and let it steep for about 15-20 minutes to infuse the milk with vanilla flavor. If using vanilla extract, you'll add it later.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until pale and thick. This usually takes about 2-3 minutes.
- Add Cornstarch: Whisk in the cornstarch until fully incorporated. Make sure there are no lumps.
- Temper the Egg Yolks: Slowly pour about 1/2 cup of the hot milk mixture 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 milk. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook, whisking constantly, for about 1-2 minutes to ensure the cornstarch is fully cooked and the pastry cream is thick and smooth.
- Finish the Pastry Cream: Remove the saucepan from the heat and stir in the butter and salt. If you used a vanilla bean, remove the pod. If using vanilla extract, stir it in now.
- Cool the Pastry Cream: Pour the pastry cream into a clean bowl. Cover the surface of the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the pastry cream to cool completely and thicken further.
Preparing the Chocolate Ganache
Time for the chocolatey goodness! This ganache is rich, decadent, and the perfect topping for our Cream Puff Cake.
- Chop the Chocolate: Finely chop the semi-sweet chocolate and place it in a heatproof bowl.
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just comes to a simmer. Do not boil.
- Pour Cream over Chocolate: Pour the hot cream over the chopped chocolate. Let it sit for about 1 minute to allow the heat to melt the chocolate.
- Stir Until Smooth: Gently stir the mixture, starting from the center and working your way outwards, until the chocolate is completely melted and the ganache is smooth and glossy.
- Add Butter: Stir in the butter until it is melted and fully incorporated. This will add shine and richness to the ganache.
- Cool Slightly: Let the ganache cool slightly at room temperature for about 15-20 minutes, or until it thickens to a spreadable consistency. If it gets too thick, you can gently warm it up in the microwave in 10-second intervals, stirring in between.
Assembling the Cream Puff Cake
Finally, the moment we've all been waiting for – putting it all together! This is where the magic happens.
- Prepare the Choux Puffs: Using a serrated knife, carefully slice each choux puff in half horizontally. You can also use a small paring knife to poke a hole in the bottom of each puff.
- Fill the Choux Puffs: Spoon or pipe the chilled pastry cream into the bottom halves of the choux puffs. Be generous with the filling!
- Arrange the Puffs: On a serving plate or cake stand, arrange the filled choux puffs in a single layer, forming a circle or any shape you like. This will be the base of your cake.
- Stack the Puffs: Continue stacking the filled choux puffs on top of each other, using the pastry cream as "glue" to hold them together. You
Conclusion:
This Cream Puff Cake isn't just a dessert; it's an experience. The delicate choux pastry, the creamy filling, and the optional dusting of powdered sugar combine to create a symphony of textures and flavors that will leave you and your guests utterly delighted. It’s a showstopper that's surprisingly simple to make, and trust me, the "oohs" and "aahs" you'll receive will be worth every minute spent in the kitchen. Why is this a must-try? Because it elevates the humble cream puff to a whole new level of elegance and deliciousness. It's perfect for special occasions, holiday gatherings, or even just a weekend treat when you want to impress. The combination of the light, airy pastry and the rich, creamy filling is simply irresistible. Plus, it's a fantastic conversation starter! But the best part? You can easily customize this recipe to suit your own tastes. For a richer flavor, try using a pastry cream filling infused with vanilla bean or a hint of citrus zest. Chocolate lovers can add cocoa powder to the pastry dough or drizzle the finished cake with melted chocolate. For a lighter option, consider using a whipped cream filling instead of pastry cream. Serving Suggestions and Variations: * Serve chilled for the best texture and flavor. * Dust generously with powdered sugar just before serving for a beautiful presentation. * Add fresh berries, such as strawberries, raspberries, or blueberries, for a burst of freshness and color. * Drizzle with caramel sauce or chocolate sauce for an extra touch of indulgence. * For a festive twist, decorate with edible flowers or sprinkles. * Individual Cream Puff Cakes: Instead of making one large cake, pipe the choux pastry into smaller circles and create individual mini cakes. This is perfect for parties or when you want to control portion sizes. * Coffee Cream Puff Cake: Add a tablespoon of instant coffee to the pastry cream for a coffee-flavored filling. * Nutella Cream Puff Cake: Swirl Nutella into the pastry cream for a hazelnut chocolate delight. * Lemon Cream Puff Cake: Add lemon zest and a tablespoon of lemon juice to the pastry cream for a refreshing citrus flavor. I truly believe that this Cream Puff Cake recipe will become a new favorite in your household. It's a guaranteed crowd-pleaser that's both impressive and easy to make. Don't be intimidated by the choux pastry; with a little practice, you'll be a pro in no time. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a masterpiece. I'm confident that you'll love this recipe as much as I do. And most importantly, I want to hear about your experience! Did you try any variations? Did you add any special touches? Share your photos and stories in the comments below. I can't wait to see your creations and hear how much you enjoyed making and eating this delightful Cream Puff Cake. Happy baking!
Cream Puff Cake: The Ultimate Guide to Baking Perfection
Delicate choux pastry filled with luscious vanilla pastry cream and drizzled with rich chocolate ganache. A show-stopping dessert perfect for celebrations.
Ingredients
- 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
- 2 cups (480ml) whole milk
- 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
- 6 large egg yolks
- 3/4 cup (150g) granulated sugar
- 1/4 cup (30g) cornstarch
- 2 tablespoons (28g) unsalted butter, cut into cubes
- Pinch of salt
- 8 ounces (227g) semi-sweet chocolate, finely chopped
- 1 cup (240ml) heavy cream
- 1 tablespoon (14g) unsalted butter
- Powdered sugar, for dusting (optional)
Instructions
- 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 it starts boiling.
- Add Flour and Cook: Once 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. Keep stirring for about 1-2 minutes to dry out the dough slightly.
- Cool the Dough Slightly: Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a hand mixer). Let the dough cool for about 5-10 minutes.
- Add Eggs One at a Time: With the mixer on low speed, add the eggs one at a time, mixing well after each addition. The final dough should be smooth, glossy, and have a pipeable consistency. To test the consistency, lift the paddle attachment. The dough should slowly fall off in a V shape. If it's too stiff, beat in a little more egg (whisked separately) a teaspoon at a time until you reach the right 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 dough to a piping bag fitted with a large round tip (or just use a ziplock bag and snip off a corner). Pipe about 12-15 round mounds of dough onto the prepared baking sheet, leaving some space between each mound. Aim for about 2-inch diameter circles.
- Bake the Choux Pastry: Place the baking sheet in the preheated oven and immediately reduce the oven temperature to 375°F (190°C). Bake for 30-40 minutes, or until the puffs are golden brown and well-puffed. Do not open the oven door during baking!
- Cool the Choux Pastry: Once baked, turn off the oven and crack the oven door open slightly. Let the puffs cool in the oven for about 30 minutes. After 30 minutes, remove the puffs from the oven and transfer them to a wire rack to cool completely.
- Infuse the Milk: In a medium saucepan, combine the milk and vanilla bean (or vanilla extract). If using a vanilla bean, scrape the seeds into the milk and add the pod as well. Heat the mixture over medium heat until it just comes to a simmer. Remove from heat and let it steep for about 15-20 minutes to infuse the milk with vanilla flavor. If using vanilla extract, you'll add it later.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until pale and thick. This usually takes about 2-3 minutes.
- Add Cornstarch: Whisk in the cornstarch until fully incorporated. Make sure there are no lumps.
- Temper the Egg Yolks: Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
- Combine and Cook: Pour the tempered egg yolk mixture into the saucepan with the remaining milk. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook, whisking constantly, for about 1-2 minutes to ensure the cornstarch is fully cooked and the pastry cream is thick and smooth.
- Finish the Pastry Cream: Remove the saucepan from the heat and stir in the butter and salt. If you used a vanilla bean, remove the pod. If using vanilla extract, stir it in now.
- Cool the Pastry Cream: Pour the pastry cream into a clean bowl. Cover the surface of the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the pastry cream to cool completely and thicken further.
- Chop the Chocolate: Finely chop the semi-sweet chocolate and place it in a heatproof bowl.
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just comes to a simmer. Do not boil.
- Pour Cream over Chocolate: Pour the hot cream over the chopped chocolate. Let it sit for about 1 minute to allow the heat to melt the chocolate.
- Stir Until Smooth: Gently stir the mixture, starting from the center and working your way outwards, until the chocolate is completely melted and the ganache is smooth and glossy.
- Add Butter: Stir in the butter until it is melted and fully incorporated.
- Cool Slightly: Let the ganache cool slightly at room temperature for about 15-20 minutes, or until it thickens to a spreadable consistency. If it gets too thick, you can gently warm it up in the microwave in 10-second intervals, stirring in between.
- Prepare the Choux Puffs: Using a serrated knife, carefully slice each choux puff in half horizontally. You can also use a small paring knife to poke a hole in the bottom of each puff.
- Fill the Choux Puffs: Spoon or pipe the chilled pastry cream into the bottom halves of the choux puffs. Be generous with the filling!
- Arrange the Puffs: On a serving plate or cake stand, arrange the filled choux puffs in a single layer, forming a circle or any shape you like. This will be the base of your cake.
- Stack the Puffs: Continue stacking the filled choux puffs on top of each other, using the pastry cream as "glue" to hold them together. You can create a cone shape or any other design you prefer.
- Drizzle with Ganache: Once the cake is assembled, drizzle the cooled chocolate ganache over the entire cake, allowing it to cascade down the sides.
- Chill (Optional): If desired, chill the assembled cake in the refrigerator for about 30 minutes to allow the ganache to set slightly.
- Dust with Powdered Sugar (Optional): Just before serving, dust the cake with powdered sugar for an elegant finishing touch.
Notes
- Choux Pastry Success: Don't open the oven door while the choux pastry is baking, or they may deflate.
- Pastry Cream Consistency: Make sure to cook the pastry cream long enough to fully cook the cornstarch, or it will have a starchy taste.
- Ganache Consistency: The ganache should be thick enough to coat the cake but still pourable. Adjust the cooling time as needed.
- Assembly: Use a sturdy base for your cake, as it can get quite tall and heavy.
- Storage: Store leftover Cream Puff Cake in the refrigerator. It's best enjoyed within 1-2 days.