Cream Puff Cake (Print Version)
# Ingredients:
→ Crust Basics
01 -
4 big eggs
02 -
1 cup (125 g) plain flour
03 -
Half a cup (115 g) butter, not salted
04 -
1 cup (240 ml) water
→ Creamy Filling
05 -
Two packs (3.4 oz each) instant vanilla pudding powder
06 -
8 oz (225 g) softened cream cheese
07 -
2 cups (480 ml) chilled milk
08 -
1 cup (240 ml) whipped cream (store-bought or homemade is fine)
→ Toppings
09 -
A splash of chocolate sauce or melted chocolate (1/2 cup or 120 ml)
10 -
Optional: Sprinkle powdered sugar lightly on top
# Instructions:
01 -
Set your oven to 400°F (200°C) and lightly grease a 9×13-inch dish for baking.
02 -
Melt the butter in a medium-sized pot with water over medium heat until bubbling. Take it off the burner and stir in the flour fast until it forms a dough ball.
03 -
Once the dough's cooled for a bit, crack in the eggs one by one, mixing thoroughly each time until it’s smooth and shiny.
04 -
Spread the dough across the greased dish evenly. Bake for about 25–30 min or until it gets puffy and turns golden. Let it cool all the way down.
05 -
Take a big mixing bowl and beat the softened cream cheese until it’s silky.
06 -
Slowly pour in the cold milk and pudding powder while beating the cream cheese. Keep going until it turns creamy and thick.
07 -
Use a spatula to gently fold the whipped cream into the mixture to make it nice and fluffy.
08 -
Evenly spread the creamy filling over the cooled crust you baked earlier.
09 -
Pour chocolate sauce or drizzle melted chocolate over the top. Chill for at least 2 hours so it sets well.
10 -
Cut it into squares and keep it chilled while serving. If you want, dust the tops with powdered sugar.
# Notes:
01 -
Switch to chocolate pudding mix for a chocolaty version.
02 -
Pop leftovers into the fridge, where they'll stay good for up to 3 days.
03 -
Sprinkle chopped nuts or even chocolate flakes on top for more crunch.