Best Italian Cream Puff Cake Recipe
User Reviews
5
Best Italian Cream Puff Cake Recipe
Description
This recipe for Best Italian Cream Puff Cake begins with a homemade choux pastry crafted from water, butter, flour, eggs, and a pinch of salt. The dough is cooked on the stove to form a smooth paste, then beaten with eggs until glossy before baking into a puffed and golden crust within a 9x13 inch pan. The choux pastry creates a light, hollow shell with a crisp exterior that softens once filled.
The cream filling combines cream cheese, instant pudding (usually vanilla), and milk to create a thick, stable mixture with a velvety texture and sweet flavor. Topping the cake is a whipped cream layer sweetened lightly with powdered sugar and flavored with vanilla extract, adding lightness and softness to the dessert. Optional toppings such as mixed berries or chocolate syrup further enhance the flavors and presentation.
The cake is assembled by layering puff pastry with the cream filling and finished with whipped topping. It's best stored refrigerated, wrapped to maintain freshness for up to three days, although the texture may soften over time. The recipe allows variations with pudding flavors and add-ins like lemon zest or berries to personalize the dessert. The choux pastry can be prepared ahead and kept on the counter for a couple of days before assembly.
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 egg 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 vanilla pudding mix or your favorite flavor of instant pudding, instant
- 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
- Choux pastry should cool completely before adding cream filling to prevent melting or sogginess.
- Store the assembled cake in the refrigerator covered for up to three days; texture may soften beyond that.
- Prepare puff pastry ahead of time and store covered on the counter for up to two days before assembling the cake.
- Use your preferred instant pudding flavor; vanilla is traditional but chocolate or lemon variations work well.
- High altitude baking tips include not opening the oven door during baking and adjusting baking time as needed.
- Ensure eggs are at room temperature before incorporating for best results.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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