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Welcome to the delightful world of the Cream Puff Cake Delight, a dessert that effortlessly marries elegance and indulgence. This cake stands out not only for its sophisticated appearance but also for its unique combination of textures and flavors that will tantalize your taste buds. Imagine a luscious pastry cream nestled between layers of airy cream puffs, all topped with a light and airy whipped cream. This cake is a crowd-pleaser, perfect for celebrations or simply a special treat at home.

Cream Puff Cake

Indulge in the Cream Puff Cake Delight, a show-stopping dessert that perfectly balances elegance and flavor. This stunning cake features layers of airy cream puffs filled with rich pastry cream, all topped with a light whipped cream. Perfect for any celebration, this versatile treat can be customized to suit any palate. Create a memorable dessert that will impress family and friends! #CreamPuffCake #DessertRecipe #BakingDelight #PartyDesserts #SweetTreats
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Ingredients
  

For the Cream Puff Base:

1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

1/4 tsp salt

4 large eggs

For the Pastry Cream Filling:

2 cups whole milk

1/2 cup granulated sugar

1/4 cup cornstarch

4 large egg yolks

2 tsp vanilla extract

2 tbsp unsalted butter

For the Topping:

1 cup heavy whipping cream

2 tbsp powdered sugar

Chocolate shavings or cocoa powder for garnish (optional)

Instructions
 

Prepare the Cream Puff Base:

    - In a medium saucepan, combine the water and butter. Heat over medium until the butter is melted and the mixture comes to a boil.

      - Remove from heat and stir in the flour and salt all at once. Mix until a smooth dough forms and pulls away from the sides of the pan.

        - Allow the mixture to cool for about 5 minutes. Then, add the eggs one at a time, mixing well after each addition until fully incorporated and the dough is smooth and glossy.

          Bake the Cream Puff Base:

            - Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

              - Using a piping bag or spoon, drop spoonfuls of the dough onto the prepared baking sheet, making sure to leave ample space between each puff.

                - Bake for 20-25 minutes or until golden brown and puffed. Once done, turn off the oven and let the cream puffs sit inside with the door slightly ajar for 10 minutes. Then remove and let cool completely.

                  Make the Pastry Cream Filling:

                    - In a medium saucepan, heat the milk over medium heat until it starts to steam (not boil).

                      - In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth.

                        - Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.

                          - Return this mixture back to the saucepan and cook over medium heat, stirring constantly until it thickens (about 2-3 minutes).

                            - Once thick, remove from heat and stir in vanilla extract and butter until smooth. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until chilled.

                              Assemble the Cake:

                                - Once the cream puffs are completely cooled, slice them in half horizontally.

                                  - Fill each bottom half with a generous scoop of pastry cream and replace the tops.

                                    - Whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe whipped cream over the top of the assembled cream puff cake.

                                      Serve:

                                        - Optional: Dust with chocolate shavings or cocoa powder. Slice into wedges and serve. Enjoy the delightful blend of textures and flavors!

                                          Prep Time: 30 mins | Total Time: 1 hr 30 mins | Servings: 8-10