Image Credit: Sandra Sandra
# Ingredients
## For the Pastry Base:
– **1 cup water**
– **1/2 cup unsalted butter**
– **1 cup all-purpose flour**
– **4 large eggs**
## For the Cream Filling:
– **2 cups heavy whipping cream**
– **1/4 cup powdered sugar**
– **1 teaspoon vanilla extract**
– **1 (3.4 oz) package instant vanilla pudding mix**
– **1 1/2 cups cold milk**
## For the Topping:
– **1/2 cup chocolate chips**
– **1 tablespoon butter**
– **1 tablespoon light corn syrup**
– **1/4 teaspoon vanilla extract**
# Directions
## Step 1: Prepare the Pastry Base
1. **Preheat the Oven**: Preheat your oven to 400°F (200°C).
2. **Boil Water and Butter**: In a medium saucepan, combine 1 cup of water and 1/2 cup of unsalted butter. Bring to a rolling boil.
3. **Add Flour**: Remove from heat and quickly stir in 1 cup of all-purpose flour until the mixture forms a ball.
4. **Cool Slightly**: Let the mixture cool for about 5 minutes.
5. **Add Eggs**: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. The dough should be smooth and glossy.
6. **Spread the Dough**: Spread the dough into a greased 9×13 inch baking dish, pressing evenly to cover the bottom and slightly up the sides.
7. **Bake**: Bake for 30-35 minutes, or until the pastry is golden brown and puffy. Cool completely on a wire rack.
## Step 2: Prepare the Cream Filling
1. **Whip the Cream**: In a large bowl, beat 2 cups of heavy whipping cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
2. **Make the Pudding**: In another bowl, whisk together 1 package of instant vanilla pudding mix and 1 1/2 cups of cold milk. Let it sit for about 5 minutes to thicken.
3. **Combine**: Fold the whipped cream into the pudding mixture until well combined.
## Step 3: Assemble the Cake
1. **Spread the Filling**: Spread the cream filling evenly over the cooled pastry base.
2. **Chill**: Refrigerate the cake for at least 2 hours to set.
## Step 4: Prepare the Chocolate Topping
1. **Melt the Chocolate**: In a small saucepan over low heat, combine 1/2 cup chocolate chips, 1 tablespoon butter, and 1 tablespoon light corn syrup. Stir until the chocolate is melted and the mixture is smooth.
2. **Add Vanilla**: Remove from heat and stir in 1/4 teaspoon vanilla extract.
## Step 5: Add the Topping
1. **Drizzle**: Drizzle the chocolate topping over the chilled cream puff cake.
2. **Chill Again**: Refrigerate for an additional 30 minutes to let the chocolate set.
# Enjoy Your Creation!
1. **Serve**: Cut into squares and serve chilled.
2. **Indulge**: Enjoy the flaky layers of pastry with the creamy filling and rich chocolate topping.
# Baking Tips
– **Consistency**: Make sure your dough for the pastry base is not too runny or too thick.
– **Chill Time**: Allow ample chill time for the filling to set properly.
– **Topping**: For an extra touch, sprinkle some powdered sugar over the top before serving.
Conclusion
There you have it, a delightful Cream Puff Cake recipe that’s sure to impress! Perfect for parties, gatherings, or just a special treat for yourself. Enjoy the process and the delicious result!
Happy baking!
