Inside Out Cream Puff Cake Recipes

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.

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.

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 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.

CREAM PUFFS

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.