Cream Puff Cake
Okay, folks, gather ’round. I’m about to let you in on one of my best-kept secrets. It’s the Cream Puff Cake that’s had everyone in my house singing its praises like it’s some kind of mystical dessert sent down from the sweet tooth fairy. I’m not a fancy chef-type — just a kitchen wanderer who stumbled upon this magic. Think cream puffs but in a lazy, don’t-have-to-make-individual-pieces kind of way. You gotta give this a whirl at least once.
Picture this: It’s a Saturday afternoon, and the sun is doing its darned best to shine into every corner of my kitchen. The kids are arguing over toys, the hubby’s fixing the fence, and I’m lost in my happy place — making this cake. My little family loves it so much that I swear they can smell it coming together before I even start. They all pretend like they’re not hovering just to get first dibs on licking the spoon. It’s become our go-to dessert for every occasion… and non-occasion, if I’m being real.
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Why You’ll Love This Cream Puff Cake
Alright, listen up. You’re gonna love this one. First, it’s a cream puff that you don’t have to spend centuries puffing. Second, it’s like a cloud you can eat. Lastly, it’s kind of a miracle how something so darn simple can rock your world. Plus, any day I don’t have to spend hours piping puff pastry is a win.
How to Make It
Alright, let’s roll up our sleeves and dive into this. First, get that oven preheating—don’t skip this ‘cause you’ll regret it later. You’re gonna melt some butter, water, and burst of flour together like a great chaotic symphony. The trick here is not to overthink it; we aren’t aiming for perfection! Throw in some eggs one at a time, and yeah, it’ll look weird at first, but just keep mixing, and it’ll behave eventually. Spread this glorious mess into a pan. Now, don’t overthink the spreading part. Just get it in there. It should look like a mountain range, not some neat lawn.
Now for the filling, which is just sugar and cream playing sweet music together. Spread it over your baked “mountains.” It’s okay if it seems like too much — it’s never too much cream. Chill this bad boy, and wait for the dessert magic to happen. No peeking in the fridge, though, I know it’s tempting.
Ingredient Notes
– Butter: The hero of this recipe. Melt it till it’s liquid gold. It’s not worth skimping on this one — trust me.
– Flour: Do not be tempted to over-measure. I learned this the hard way — it shouldn’t be a mountain, just a gentle pile.
– Sugar: Sweet people love sugar, but you can dial it down a bit if you’re trying to cut back. I won’t judge. Just don’t skip it entirely — it’s dessert, not health food — c’mon.
Recipe Steps:
1. Preheat the oven to 400°F (200°C).
2. In a pot, melt butter and water until it’s a bubbly, fragrant mix.
3. Stir in flour; laugh off any lumps and keep stirring until it all smooths out.
4. Remove from heat; cool a bit before adding eggs, one by one, until combined.
5. Spread mixture into a baking dish — messy is fine.
6. Bake until the top’s golden and smells heavenly.
7. Cool and fill with joy-inducing creamy filling.
8. Chill until set. Yes, wait. It’s worth it.
What to Serve It With
Alright, you made it this far. Feel free to serve this masterpiece with whatever tickles your fancy. I like mine with a cup of strong coffee or a glass of chilled sparkling water — gets those taste buds awake and dancing.
Tips & Mistakes
Here’s a tip: Don’t let the puff intimidate you. The peaks aren’t a big deal — they make it rustic. Just embrace any mess that happens along the way. Oh, and don’t rush the chilling. Patience here is a virtue, folks.
Storage Tips
Leftovers — if there are any — should be tossed in the fridge. Cool works its magic again, letting the flavors mingle overnight. Just cover it to keep it fresh. And hey, sneak a slice for breakfast. Who am I to stop you?
Variations and Substitutions
Go rogue and try different fillings if you’re feeling blue. Maybe chocolate mousse or some kind of berry blend. I’ve swapped vanilla extract for almond, and it was a pleasant surprise. Sometimes you wing it, and sometimes, like that time I forgot the vanilla, it wasn’t half bad.
Frequently Asked Questions
Remember it later
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Cream Puff Cake
Ingredients
Main Ingredients
- 1 cup water
- 0.5 cup unsalted butter cut into pieces
- 1 cup all-purpose flour
- 4 each large eggs
- 2 cups heavy cream chilled
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.25 cup powdered sugar for dusting
Instructions
Preparation Steps
- Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water and butter. Bring to a boil over medium heat.1 cup water
- Remove from heat and add flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides.1 cup water
- Transfer the dough to a mixing bowl. Beat in eggs one at a time until smooth and glossy.1 cup water
- Pipe or spoon the dough onto the prepared baking sheet into 2-inch rounds. Bake for 20-25 minutes until puffed and golden. Let cool completely.
- Whip the heavy cream with granulated sugar and vanilla extract until stiff peaks form.1 cup water
- Slice the cream puffs in half horizontally and fill generously with whipped cream. Stack layers to assemble the cake.
- Dust the top with powdered sugar before serving.1 cup water
Notes
Featured Comments
“Impressed! Clear steps and turned out amazing results. Perfect for busy nights.”
“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
“Made this last night and it was so flavorful. Loved how the rich came together.”
“Impressed! Clear steps and turned out amazing results. Perfect for busy nights.”
“Super easy and will make again! My family asked for seconds. Saving this one.”
“Made this last night and it was absolutely loved. Loved how the rich came together.”
