Cream Puff Cake Recipes

CREAM PUFF CAKE

Steps:

• Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny., Transfer to a greased 13-in. x 9-in. baking dish. Bake 22-26 minutes or until puffed and golden brown. Cool completely on a wire rack. , For filling, in a large bowl, beat cream cheese, milk and pudding mixes until smooth. Spread over crust; refrigerate 20 minutes. Spread with whipped topping. Chill until serving.

YES, YOU CAN MAKE HOMEMADE CREAM PUFFS, WE PROMISE

Steps:

• For the Italian custard cream: Put the milk and the vanilla in a saucepan and bring to a simmer over medium heat
• In a bowl, whip together the sugar, flour, and egg yolks with a hand mixer
• Ladle a cup of the milk-vanilla mixture into the bowl and beat to temper the yolks
• Add the yolk mixture to the pot and beat over medium heat with the hand mixer until thick and creamy, about 1 minute
• As you are beating, move the pot on and off the flame so that you don't scramble the eggs
• (Buddy's Tip: The longer you cook this cream, the thicker it will become, so you can -- and should -- adjust the texture to suit your taste
• ) Remove the pot from the heat, add the butter, and whip for 2 minutes to thicken the cream
• Transfer to a bowl
• Let cool, cover with plastic wrap, and refrigerate at least 6 hours or up to 1 week
• (To make chocolate custard cream, add 1½ ounces melted, cooled unsweetened chocolate along with the butter
• For a richer chocolate flavor, add a little more
• ) For the choux pastry: Put the water, butter, and salt in a heavy saucepan and bring to a boil over high heat
• Add the flour and stir with a wooden spoon until the ingredients come together in a smooth, uniform dough, about 2 minutes
• Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment
• (You may also use a hand mixer
• ) Start paddling on low speed, then add the eggs, one at a time, until thoroughly absorbed, mixing for 1 minute between eggs, and stopping the motor periodically to scrape down the sides and bottom of the bowl with a rubber spatula
• Finish with the final egg and mix for an additional two minutes
• (Buddy's Tip: Use the dough immediately
• It does not refrigerate well
• ) For the cream puffs: Position a rack in the center of the oven and preheat to 450F
• Transfer the dough into a pastry bag fitted with the #6 plain tip
• Pipe rounds onto two non-stick baking trays, about 2 inches in diameter by about ½ inch high, leaving 2 inches between puffs
• (You should be able to make 24 puffs
• ) Bake the cream puff shells in the oven, in batches if necessary, until they are golden brown and they have set enough that you can pick them up (test by gently pinching one with your thumb and forefinger to see if it can be lifted), 15 to 20 minutes
• Remove the tray from the oven and let the shells cool on the tray for 20 minutes
• (The cream puff shells can be frozen in a plastic freezer bag for up to 1 month; let come to room temperature before cutting and filling
• ) Fill the puffs by either cutting them in half horizontally with a serrated knife and piping them full of Italian Custard Cream, or by using your pinkie to hollow out the puffs from the bottom and piping the cream into them through the hole

CREAM PUFF CAKE

Steps:

• Preheat oven to 400 degrees.
• In a large heavy suacepan, heat butter and water to boiling over medium-high heat.
• Add flour and reduce heat to low.
• Cook and stir until it forms a ball and pulls away from the sides of the pan.
• Remove from heat and transfer to a large bowl.
• Beat in eggs, one at a time, beating well after each egg.
• Spread in bottom and up the sides of an ungreased 9x13 inch pan.
• Bake at 400 degrees for 35 minutes.
• Cool completely.
• To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth.
• Add pudding mix and beat until thickened.
• Spread over cooled shell.
• Top with whipped topping, and drizzle chocolate syrup over the top.

INSIDE OUT CREAM PUFF CAKE RECIPE

Steps:

• Combine water and butter in a 4-quart heavy saucepan and bring it to a simmer. Once the butter has completely melted, add the flour and stir will, then continue to stir over medium heat for 2 minutes. It is important to cook it the entire 2 minutes so that the flour will cook completely. The dough will stick to the sides of the pan and then form a ball keep stirring and cooking.
• After 2 minutes, remove from the heat and place dough in bowl of an electric mixer. Allow to cool about 5 minutes. Then, with the machine running on low, add the salt and eggs one at a time with time in between each addition. The dough will change in appearance from looking like scrambled eggs to a shiny batter. Continue to beat for about 2 minutes until it pulls away from the bottom or sides of the bowl.
• Spread the dough into a greased 9 x 13-inch baking dish, pushing it into the corners and up to the sides.
• Preheat oven to 425 degrees F and bake for 15-18 minutes. It should no longer look wet and should look lightly golden brown.
• Return the pan to the oven with the heat off, leave the door ajar and allow to cool to room temperature.
• Make the pudding according to package directions and chill. May be used immediately or chilled, covered up to one day before assembling cake. Thaw whipped topping in the refrigerator for 4 hours before assembling cake.
• After the base has cooled completely, spoon prepared pudding into the center, smoothing evenly and pushing to the edges. Top with the whipped topping, again smoothing evenly and swirling in a decorative pattern. Drizzle with about 1/3 cup of the chocolate sauce. Cover cake lightly with plastic wrap and chill for 1 hour before serving.
• In a 1-quart saucepan over medium high heat, combine milk, butter, and salt and bring it to a boil. Combine the sugar and cocoa powder and stir to get rid of any lumps, then add to the pan and continue to stir with a whisk until it boils and is thickened, at least 2 minutes.
• The mixture should coat the back of a spoon when thickened. It will continue to thicken as it cools.
• Remove chocolate sauce to a small bowl and cover and chill 1 hour before using. Sauce can be stored in the refrigerator up to a week. Bring to room temperature and stir before using.

EASY CREAM PUFF CAKE

Steps:

• Heat oven to 400°F.
• Bring butter, water and sugar to boil in medium saucepan, stirring occasionally. Add flour; cook and stir 3 min. or until mixture forms ball. Spoon into large bowl.
• Add eggs, 1 at a time, beating with mixer after each addition until all ingredients are well blended. Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Bake 32 to 37 min. or until golden brown. (Dough will puff up along sides of baking dish). Cool completely.
• Meanwhile, mix cream cheese and milk in medium bowl until blended. Add pudding mixes; beat 2 min. Refrigerate until ready to use.
• Spread pudding mixture over cream puff crust just before serving; top with COOL WHIP.
• Melt chocolate as directed on package; drizzle over dessert.

CREAM PUFF CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
• Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.
• To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.

CREAM PUFFS

Steps:

• To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
• Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
• Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
• To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
• Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.

CREAM PUFF CAKE

Steps:

• In a large saucepan bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
• Spread into a greased 13-in. x 9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely.
• For filling, beat the cream cheese, milk and pudding mix in a large mixing bowl until smooth. Spread over puff; refrigerate for 20 minutes.
• Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers. Yield: 12 servings.

CREAM PUFF CAKE

Steps:

• Preheat oven to 450°F and grease a 9x13" 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.

CREAM PUFF CAKE

Steps:

• Preheat oven to 400 degrees F. Spray a 13x9 baking dish with baking spray. Set aside.
• In a small saucepan, add the butter and water. Bring to a boil over medium high heat. Remove from heat and whisk in flour.
• Pour flour mixture into a mixing bowl and add in eggs one at a time until well blended. Add vanilla extract.
• Spread into prepared baking dish. Bake for 30 minutes.
• Remove from oven and cool completely.
• In a mixing bowl, whisk together the pudding mix and milk until blended. Beat in softened cream cheese (for about 3-4 minutes).
• Pour into cooled crust. Top with cool whip. Drizzle with chocolate syrup.
• Refrigerate for at least one hour. ENJOY.

CREAM PUFF CAKE

Steps:

• Preheat oven to 400 degrees.

CREAM PUFF CAKE RECIPE

Steps:

• 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. 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.

CREAM PUFF CAKE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In a heavy saucepan, heat butter and water to boiling over medium-high heat.
• Add the flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan.
• Remove from heat and transfer to a large bowl. Using a hand mixer, beat in eggs, one at a time, beating well after each egg.
• Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake for 35 minutes. Cool completely.
• Melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat.
• Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Whisk well.
• Stir in hot water, one tablespoon at a time, until icing is smooth and able to be drizzled.
• Remove from heat, cool slightly, and drizzle over the bottom of the crust.
• In a large bowl, combine cream cheese and ¼ cup of milk. Beat until smooth. Continue to add the milk in ¼ cup increments, mixing between each addition. This will help you not have cream cheese clumps.
• Once all 3 cups are added in, add pudding mix and mix well until it starts to thicken.
• Spread this mixture over the fudge-topped crust. Allow to refrigerate and set for 10 minutes.
• Top with Cool Whip and then drizzle chocolate syrup over the top.
• Refrigerate at least one hour before serving.

CLASSIC CREAM PUFF CAKE

Steps:

• 1.Preheat oven to 400 degrees. Lightly grease and flour a large cookie sheet. Use a 7 inch plate to trace a circle in the flour on the cookie sheet.2.Combine water, butter and salt in a 2 quart sauce pan and cook over medium heat until butter melts and mixture boils. Remove saucepan from heat and add the flour all at once. Quickly stir until mixture forms a ball and pulls away from the sides.3.Scramble each egg separately. Then add eggs into hot flour mixture one at a time, beating well after each addition. Mixture will become smooth and satiny. 4.On the prepared cookie sheet drop batter by heaping tablespoons into 10 mounds inside the circle to form a ring.5.Bake 40 minutes or until golden brown. Turn oven off and let cake remain in the oven for 15 minutes more. Remove cake from oven and cool on wire rack.6.When the cake is cool use a long serrated knife to slice it in half horizontally.7.Prepare the filling:1.Mix the pudding mix with the milk.2.In a separate bowl combine the heavy or whipping cream with the vanilla and powdered sugar. Whip together until thickened.3.Fold the whipped cream mixture into the pudding.4. Spread the filling evenly on the bottom layer of the cake then replace the top. Refrigerate while getting the glaze ready.9.Prepare the glaze:1.In a double boiler heat the chocolate, butter, milk and corn syrup. Stir until smooth.10.Spread the glaze on top and serve.