Best Italian Cream Puff Cake Recipe
User Reviews
5.0
12 reviews
Excellent
Best Italian Cream Puff Cake Recipe
Report
This Italian Cream Puff Cake recipe is a giant light and airy cream puff and creamy, delicious filling; this cake is the perfect end to any meal!
Share:
Ingredients
Puff Pastry Dough
- 1 cup water I used filtered
- 1/2 cup butter salted or unsalted
- 1 cup all-purpose flour I used organic, unbleached AP flour
- 4 large eggs room temp, let sit in warm bowl of water for 5-7 minutes
- pinch kosher salt
Cream Filling
- 2 packages cream cheese 8 ounce each, I used full-fat
- 3 .4 ounce packages instant vanilla pudding or your favorite flavor of instant pudding
- 4 cups milk I used whole milk, other % may be used
Whipped Topping
- 2 cups heavy whipping cream
- 3-4 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Toppings
- mixed berries
- chocolate syrup
- chocolate ganache
Instructions
Make Puff Pastry (Choux Pastry)
- Preheat your oven to 400°F (204°C) and spray a 9x13 inch pan. In a medium saucepan, combine water, butter, and salt—heat the butter mixture to a boil over medium heat. Add the flour and stir vigorously with a wooden spoon until the mixture forms a ball. Remove the pan from the heat and let it cool for 5 minutes.
- Add dough to a stand mixer or a large bowl with an electric mixer and beat eggs in for about 30 seconds before adding another egg. Then beat on medium-high for 3-4 minutes until smooth and glossy. Alternatively, you can do this by hand, make sure that you stir well between each egg addition.
- Spread dough into the prepared baking dish, and bake at 400°F (204°C), baking for 20-30 minutes until puffed and golden brown. The dough will rise dramatically up around the sides of the pan. Remove and cool completely.
Cream Filling
- Using a hand or stand mixer, beat the cream cheese until soft and smooth, about 3-4 minutes.
- In a large mixing bowl, combine instant pudding, milk, and vanilla until smooth. Combine the pudding with the cream cheese mixture, beating until smooth, about 3-4 minutes.
Whipped Topping
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form; check out my recipe for Cool Whip substitute.
- Spoon the pudding mixture into the cooled cream puff crust, using an offset spatula, smooth evenly into the pastry shell. Next, smooth the whipping cream over the pastry cream. Cover with plastic wrap and refrigerate for 3-4 hours, preferably overnight.
- Top with strawberries, blueberries, raspberries, or blackberries; a bowl of mixed berries would be perfect. You might also enjoy a drizzle of blueberry syrup or fresh strawberry lime syrup.Or add a chocolate station, chips, shavings, jimmies, and syrup or ganache. Maybe a sprinkle of powdered sugar?
Notes
- Variations and Substitutions
- zest
- Storage
- The assembled cake should be stored in the refrigerator, covered in plastic wrap, lasting up to 3 days. Though eating for up to 5 days is still safe, it just might be a bit soggy; I haven't had anyone in my house complain!
- If you make the puff pastry ahead of time, store, covered on the counter for up to 2 days, and the filling can be made ahead and stored in the refrigerator 1-2 days in advance.
- High Altitude Cream Puff Cake Adjustments
- Don't open the oven door while the puffs are baking, as this can cause it to collapse.
- It's essential to let the puffs cool completely before filling them to avoid any melting or sogginess.
- Giant cream puff may be made in advance, be sure to cool completely, then wrap in plastic wrap and store on the counter for up to 2 days before assembling.
- Use your favorite instant pudding flavor, or mix and match to your heart's content. Chocolate, white chocolate, lemon, white chocolate, and butterscotch. Vanilla is the traditional flavor of Italian cream puffs.
- Use chocolate pudding mix instead of vanilla for a chocolatey twist.
- Add fresh berries to the filling for a fruity touch.
- Top the cake with a dusting of powdered sugar and a little extra whipped cream if desired.
- Add a little lemon zest to the vanilla cream cheese mixture. Storage
- The assembled cake should be stored in the refrigerator, covered in plastic wrap, lasting up to 3 days. Though eating for up to 5 days is still safe, it just might be a bit soggy; I haven't had anyone in my house complain!
- If you make the puff pastry ahead of time, store, covered on the counter for up to 2 days, and the filling can be made ahead and stored in the refrigerator 1-2 days in advance.
- No ingredient adjustments to this giant cream puff were required.
- Make sure your eggs are room temperature.
- Depending on your altitude you may need to bake for a little less time, watch closely without opening the door.
- Pate a choux will actually rise puffier and lighter at altitude!
- Check the accuracy of your oven temperature using an oven thermometer.
Nutrition Information
Show Details
Serving
1serving
Calories
455kcal
(23%)
Carbohydrates
17g
(6%)
Protein
9g
(18%)
Fat
39g
(60%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.3g
Cholesterol
175mg
(58%)
Sodium
247mg
(10%)
Potassium
246mg
(7%)
Fiber
0.3g
(1%)
Sugar
9g
(18%)
Vitamin A
1547IU
(31%)
Vitamin C
0.2mg
(0%)
Calcium
177mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12-15 servings
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 455kcal | 23% |
| Carbohydrates | 17g | 6% |
| Protein | 9g | 18% |
| Fat | 39g | 60% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 175mg | 58% |
| Sodium | 247mg | 10% |
| Potassium | 246mg | 5% |
| Fiber | 0.3g | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 1547IU | 31% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 177mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
