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Cream Puff Cake

A light and creamy dessert that encapsulates the essence of cream puffs in a simple pan, featuring a choux pastry base topped with vanilla cream and chocolate drizzle.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: French
Calories: 315
Ingredients Method Notes

Ingredients
  

For the choux dough
  • 1 cup water
  • 1 stick unsalted butter, cut into pieces
  • 1 cup all purpose flour
  • 4 large eggs, at room temperature
For the filling
  • 1 package vanilla pudding mix, instant
  • 2 cups cold milk
  • 1 cup heavy cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
For the chocolate topping
  • 3 ounces semi sweet chocolate
  • 2 tablespoons cream

Method
 

Preparation
  1. Heat oven to 400°F. Grease a 9 by 13 inch baking pan.
  2. In a saucepan, bring water and butter to a simmer. Once butter melts, add flour all at once and stir until it forms a ball and pulls from the pan.
  3. Transfer to a bowl. Beat in eggs one at a time until the mixture is smooth and thick.
  4. Spread batter into the pan. Bake for 25 to 30 minutes until puffed and golden. Cool completely.
Making the Filling
  1. Whisk pudding mix with cold milk until thick.
  2. In another bowl, whip heavy cream with powdered sugar and vanilla to soft peaks. Fold half of the whipped cream into the pudding. Save the rest for topping.
Assembly
  1. Spread pudding cream over the cooled crust. Top with remaining whipped cream.
  2. Melt chocolate with cream until smooth, then drizzle over the top. Chill at least 1 hour before slicing.

Notes

You can make this a day ahead for better flavor blending. Store leftovers covered in the fridge for up to 3 days. Adjust cooking time for smaller squares to ensure proper cooling.