Description
A delightful and easy-to-make Cream Puff Cake featuring layers of flaky pastry, creamy filling, and rich chocolate ganache.
Ingredients
Scale
- 2 sheets puff pastry (thawed, from frozen)
- 1 egg (for egg wash)
- 1 tbsp water
- 2 cups whole milk
- 1 box (3.4 oz) instant vanilla pudding mix
- 8 oz cream cheese (softened)
- 1 cup heavy cream (whipped to stiff peaks)
- ½ cup powdered sugar
- 1 cup semi-sweet chocolate chips (or chopped chocolate)
- ½ cup heavy cream
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
Instructions
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- Roll out puff pastry sheets slightly to even thickness. Cut into squares (about 3×3 inches).
- Place on baking sheet, brush with egg wash (egg + water whisked together).
- Bake 12–15 minutes or until golden brown and puffed. Cool completely.
- In a bowl, whisk milk and pudding mix until thickened.
- Beat softened cream cheese until smooth, then fold into pudding mixture.
- Gently fold in whipped cream and powdered sugar until fluffy and creamy.
- Heat heavy cream until just simmering.
- Pour over chocolate chips, let sit 2 minutes, then stir until smooth.
- Stir in vanilla extract. Let cool slightly before using.
- Slice each puff pastry square in half horizontally.
- Pipe or spoon cream filling onto the bottom half.
- Drizzle with chocolate ganache.
- Place the top half of pastry over it.
- Dust with powdered sugar for a snowy finish.
Notes
- Ensure the puff pastry is fully thawed before rolling out.
- For a richer flavor, use high-quality chocolate for the ganache.
- This cake can be made a few hours in advance; just assemble before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg