cream puff cake

The BEST Cream Puff Cake ever!! A cake version of the popular cream puff, it has a puffy crust, pudding and whipped cream layers and often drizzled in chocolate.

Cream Puff Cake Recipe

margarine (or butter)

water

flour

eggs

vanilla chocolate pudding ((large box))

milk

oz cream cheese (softened)

whipped cream

chocolate syrup

Boil together the margarine and water.

Add flour and mix well. Cool slightly and stir in eggs, ONE AT A TIME. Mix well and spread into a greased 9x13 pan.

Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides, which is suppose to happen.

In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.&nbsp;Pour into cream puff crust.

Spread whipped cream on top of pudding and refrigerate for at least one hour before serving. Drizzle with chocolate syrup when serving.

https://content.jwplatform.com/videos/sIcoUqOm.mp4

The BEST Cream Puff Cake Ever!! A Cake Version Of The Popular Cream Puff, It Has A Puffy Crust, Pudding And Whipped Cream Layers And Often Drizzled In Chocolate.

Cream Puff Cake

This Cream Puff Cake is a light and fluffy dessert that just might become your new favorite sweet recipes for spring and summer.

unsalted butter

all-purpose flour

salt

(8 ounces) cream cheese, softened

(3.4 vanilla pudding

whipped topping ((Cool Whip))

Begin by preheating your oven to 350 degrees Fahrenheit. Spray a 9x13-inch baking pan with baking spray and set aside.

In a medium saucepan, bring the water to a boil. Then add the butter and bring to a boil again. Remove from heat and stir in the flour and salt until it is just combined and forms a ball.

Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Add one egg at a time, mixing thoroughly between each addition. After the final egg addition, continue to mix on high for 4-5 minutes until the mixture is smooth.

Add the dough to the prepared baking dish. Spray your fingertips with some baking spray and then gently press the dough into an even layer on the bottom of the pan. Bake for 20-25 minutes. The dough will rise, especially up the sides of the pan. Cool completely.

In a large bowl, whisk together the instant pudding and milk. Set aside. In the bowl of stand mixer, beat the cream cheese 3-4 minutes until it is smooth. Then mix in the prepared pudding mix. Beat 3-4 minutes until smooth.

Spread the cream cheese and pudding mixture into an even layer on the cooled crust. Then top with a layer of whipped topping. Chill overnight or for 2-3 hours before serving

https://content.jwplatform.com/videos/ges6Lc2y.mp4

This homemade Cream Puff Cake is super EASY to make and tastes so good everyone will ask for this dessert recipe!  With a cream puff pastry like crust covered with a rich and creamy vanilla filling topped with whipped topping and drizzled with chocolate, this Cream Puff Cake is simply irresistible!

butter

vanilla pudding

cream cheese (very soft)

whipped topping (defrosted)

Preheat oven to 450°F and grease a 9x13&quot; baking pan.

Boil together water, butter and salt.  Remove from heat and pour into a mixing bowl.

Add flour and beat by hand until it forms a ball or beat for a couple of minutes with an electric mixer until very well mixed.

Cool dough for 10 minutes.

Add eggs to dough and beat until thick and smooth.  Dough surface should have a satin sheen.

Cool again for about 5 minutes.

Pour into greased pan and bake for 15 minutes at 450°F.

Prick with a knife about 15 times in the center that is puffed up to allow air to escape.  Reduce oven heat to 350°F and bake another 20 minutes.

Allow pan and dough to cool for about 30 - 45 minutes before adding cream filling.

Beat softened cream cheese in a mixing bowl.

Whisk together pudding and milk.  Mix well.  Add to cream cheese and mix slowly at first and then beat well.  Pour over baked cream puff.

Cover with Cool Whip and drizzle with chocolate syrup.  Store in the refrigerator.

https://content.jwplatform.com/videos/0WmHjqA5.mp4

This homemade Cream Puff Cake is super EASY to make and tastes so good everyone will ask for this dessert recipe!

With a cream puff pastry like crust covered with a rich and creamy vanilla filling topped with whipped topping and drizzled with chocolate, this Cream Puff Cake is simply irresistible!

I am a lover for all things pastry cream and this Cream Puff Cake is a absolute must make!!

½ tsp kosher salt

gluten-free 1.1 flour

tsp baking powder

eggs (room temperature)

sugar

vanilla paste

cornstarch

oz whipped topping (folded in after chilling)

Preheat the oven to 425°F (220°C) and line two 8" round or square cake pans with parchment paper.

In a pot over medium heat, combine water and butter, bringing it to a rapid boil.

Stir in flour, salt, and baking powder with a wooden spoon until it forms a dough ball. Transfer to a mixing bowl.

Add eggs one at a time, mixing well after each addition.

Divide the batter into the prepared pans and pipe it in. Bake for 35 minutes or until golden brown. Remove from pans and cool completely on a rack.

Making Cake

In a saucepan, heat milk and vanilla over medium heat until it boils.

In a separate bowl, mix egg yolks, egg, sugar, salt, and cornstarch.

Once milk boils, reduce heat to low. Whisk a spoonful of milk into the egg mixture quickly to temper the eggs.

Gradually add the egg mixture to the pot with the milk, whisking until thickened.

Pour the pastry cream into a bowl, cover, and chill completely in the fridge.

Once cooled, fold in the whipped topping.

Making the Pastry Cream

Place one cake shell in an 8" baking dish.

Lay the first cake layer on top and spread with pastry cream filling.

Place the other cake shell on top (bottom side up for a flat surface).

Cover, press down gently, and refrigerate for at least 2 hours to set.

Dust the top with powdered sugar before serving.

Optional: Serve with fresh berries.

Assemble the Cake

This Karpatka recipe is an amazing Polish Carpathian mountain cream cake that consists of two layers of choux pastry and delicious pastry cream in between. Dusted with powdered sugar, the choux pastry that puffs up unevenly in the oven represents the Carpathian mountains. It’s so delicious and decadent, with just the perfect sweetness.

Karpatka

75 ml whole milk

tbsp sugar

vanilla extract

g all-purpose flour (sifted)

170 g 3 large eggs (at room temperature, the eggs should be weighed without shells)

600 ml whole milk

tsp vanilla extract

egg eggs (at room temperature)

unsalted butter (at room temperature)

granulated sugar (to beat with the butter)

Preheat the oven to 200C/390F (top and bottom heat, no fan). Line the bottoms of two 23cm/9-inch springform pans with parchment paper and grease the sides with butter or cooking spray. If you have only one springform, you will need to bake one layer of the cake and then prepare the form again to bake the second layer.

In a saucepan, combine water, milk, unsalted butter, sugar, salt, and vanilla extract, then heat over medium heat until it starts simmering. Remove from the heat and add the sifted flour. Mix until no dry flour is left, bring back to the heat, and set it to low.

Cook the dough, mixing with a rubber spatula continuously for 2 minutes or until the dough forms a ball and the bottom of the saucepan is covered with white residue. Remove from the heat.

Place the dough into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Let it cool down for 10 minutes or until it’s no longer hot to touch but still very warm.

Start by adding the eggs a little at a time and mix with a hand mixer, a stand mixer with a paddle attachment, or even by hand using a wooden spoon, until they are fully incorporated. Then, add more eggs and repeat until all the eggs have been incorporated. Scrape the sides and the bottom of the bowl and beat one last time for just a few seconds to ensure thorough mixing. The dough should be smooth. When you lift the paddle, it should slowly fall from it, leaving a V-shaped tail. The dough should be firm enough to hold its shape. If you achieve this texture before all the eggs have been incorporated, stop adding them. If the texture isn&#39;t there yet after you&#39;ve added all the eggs, you may need to add an extra 1/4 to 1 egg.

Split the dough into two even parts and spread unevenly between two prepared spring forms. This unevenness will create random bubbles on the surface of the cake layers during the baking, which represent the Carpathian mountains. If you’re using one spring form, cover the second part of the dough with a plastic wrap while the first part is baking.

Bake for 25-27 minutes or until reaching a deep, even golden-brown color on top. Remove from the oven and leave to cool down for 10 minutes before removing it from the form onto a cooling rack to cool down completely. Repeat the process if using only one spring form.

For the dough

Place milk, half of the sugar, and salt into a saucepan and heat over medium heat until simmering.

Meanwhile, combine the second half of the sugar with the cornstarch in a heatproof mixing bowl, then add the egg yolks and vanilla. Whisk until a homogenous consistency is reached without cornstarch lumps.

When the milk start simmering, remove from the heat and slowly add approximately ½ of it to the egg yolk mixture while whisking vigorously to temper the eggs. Then, pour the egg mixture back into a saucepan with the hot milk.

Cook over low heat for 5-9 minutes, whisking consistently until the mixture become pudding-like in consistency, then cook for about 2 minutes. Don’t stop whisking. If lumps appear, whisk vigorously and they will dissolve.

Remove from the heat and pour the mixture into a large, shallow dish. Cover the pastry cream with plastic wrap so they touch each other and let it cool down to room temperature. You can place it into the fridge to speed up the process. However, if you cool it down too much, you need to bring it back to room temperature before the next step.

In a stand mixer fitted with a whisk attachment (or use a hand mixer and a large mixing bowl), beat the butter at room temperature with 15g of sugar until white and fluffy.

Whisk the pastry cream (IMPORTANT! The pastry cream should be at room temperature at this point or it won’t mix well with the butter) until it becomes smooth again.

Then, add the pastry cream a couple of tablespoons at a time to the butter and whisk every time on medium until incorporated. Continue until all pastry cream is combined with the butter. Scrape the sides and the bottom of the bowl, then beat again for 10 seconds.

For the cream

Onto a serving plate, place the clean ring from the spring form that you used to bake the cake layers. Cover the sides inside the ring with parchment paper, if desired, as it will make it easier to release the cake after chilling.

Place the first layer (the one that is less puffed up) inside. Press slightly to make it flatter.

Place all cream on top and even it out.

Cover with the top layer and press a little bit to attach it. Then, refrigerate for 2-3 hours or until the cream has set. Remove from the ring, peal the parchment paper if used, dust with powdered sugar, and serve.

Assembling the cake

Thank you, this has been on my, “to do” list for quite some time and it came out perfect!

Hi Anna, thank you for this recipe, I made it today and it came out perfectly! 

https://imgur.com/a/rneqUqE

You describe everything really well which made it super easy to follow. I’m definitely going to make this again and when I do I think I will try adding a layer of jam, cheers!

Well, this is currently chilling in my fridge and I just can’t wait to try it. It turned out beautifully even though this was my first time making crème pat. and Choux pastry. I love trying more challenging recipes and I am certain this is going to be a show stopper!   Thank you for sharing your recipe and detailed instructions!

Made this for my parents as dessert for a special lunch.  It came out perfectly.  Just like yours in the photo. Their faces were precious at the first bite. The prep work the day before was totally worth it.  Not everything in life has to be rushed, sometimes slow living and slow cooking is needed to balance things out.

this was super delicious, i made it for my family and wasnt planning to have more than a slice for myself but ended up eating more than anyone else haha. the only thing is, the mousseline/cream filling had a bit of a grainy texture after i chilled it (it was perfectly smooth and creamy after i mixed in the butter so i know i did that bit right), is that supposed to happen? if theres anything that i can do to prevent that id be over the moon, because thats the only thing from keeping it from being the best dessert ever

I have made your recipe for Carpatka Cake twice and received so many compliments on how beautiful it looks and so delicious. Thank you so much for sharing the recipe.

I made this spectacular cake yesterday. Im a custard lover and this is possibly the most amazing cake I’ve ever eaten and made. I’m not a baker by any means and i was very intimated. But it turned out PERFECT and i am so very proud of myself! Thank you Ana for this perfect recipe, easy to follow, basic/not expensive ingredients and detailed instructions. I was worried about my pastry as it was a lot runnier than yours in the video, and I wasn’t sure if adding more eggs would’ve made it runnier, so i baked it as it was (for 32mins to try get it to your brown) and to my surprise both layers made ‘mountain peaks’. I will also never buy custard again, this was the most decadent almost white-chocolatey flavoured custard and i will be sure to make this as a dessert on its own. I wish i could show you a photo of my Karpatka.

https://www.youtube.com/watch?v=yv4CzVekgFE

This Karpatka recipe is an amazing Polish Carpathian mountain cream cake that consists of two layers of choux pastry and delicious pastry cream in between. Dusted with powdered sugar, the choux pastry that puffs up unevenly in the oven represents the Carpathian mountains. It’s so delicious and decadent, with just the perfect sweetness.

Ingredients

For the dough

* 75 ml whole milk
* 75 ml water
* 75 g unsalted butter
* 1 tablespoon sugar
* 1 teaspoon salt
* ½ teaspoon vanilla extract
* 100 g all-purpose flour sifted
* 170 g 3 large eggs at room temperature

For the cream

* 500 ml whole milk
* 130 g granulated sugar
* ½ teaspoon salt
* 40 g cornstarch sifted
* 1 teaspoon vanilla extract
* 4 egg yolks of large eggs at room temperature
* 200 g unsalted butter at room temperature
* 15 g granulated sugar to beat with the butter
* Powdered sugar for decoration


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Karpatka | How to make Polish cream puff cake

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Top 5 cream puff cake recipes from across the web

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