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Cream Puff Cake, also known as Gâteau de Choux, is a timeless dessert that has captured the hearts of pastry lovers around the world. Its origins trace back to France, where choux pastry was first perfected in the 16th century. This dessert elegantly showcases the versatility and finesse of French patisserie, combining the airy texture of choux pastry with a rich, creamy filling. The cake is not only a feast for the eyes but also a delightful experience for the palate, boasting a light, airy structure that contrasts beautifully with its luscious filling.

Cream puff cake

Indulge in the exquisite Cream Puff Cake, a classic French dessert that combines light choux pastry with rich pastry cream and whipped cream. Perfect for birthdays, weddings, or casual gatherings, this cake is customizable with various fillings and garnishes. With its airy texture and elegant presentation, it’s sure to impress your guests. Follow this step-by-step recipe to create a delightful masterpiece! #CreamPuffCake #FrenchDessert #Baking #ChouxPastry #HomemadeDelight #DessertRecipe #PastryLove
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Ingredients
  

For the Choux Pastry:

1 cup water

½ cup unsalted butter

1 cup all-purpose flour

1 teaspoon sugar

½ teaspoon salt

4 large eggs

For the Pastry Cream:

2 cups whole milk

½ cup granulated sugar

4 large egg yolks

¼ cup cornstarch

2 teaspoons vanilla extract

2 tablespoons unsalted butter

For the Whipped Cream:

1 cup heavy cream

3 tablespoons powdered sugar

1 teaspoon vanilla extract

For Garnish:

Powdered sugar for dusting

Chocolate ganache (optional)

Instructions
 

Prepare the Choux Pastry:

    - Preheat your oven to 400°F (205°C) and line two baking sheets with parchment paper.

      - In a saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.

        - Remove from heat and quickly stir in the flour until a smooth dough forms.

          - Return to heat for 2-3 minutes, stirring constantly until the mixture pulls away from the sides of the pan.

            - Allow the dough to cool for a few minutes, then add eggs one at a time, mixing well after each addition until smooth and glossy.

              - Transfer the dough to a piping bag fitted with a large round tip. Pipe 12 large rounds onto the prepared baking sheets, spacing them apart.

                - Bake for 25-30 minutes or until puffy and golden brown. Do not open the oven door during baking. Allow to cool completely on a wire rack.

                  Make the Pastry Cream:

                    - In a medium saucepan, heat the milk over medium heat until just simmering.

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

                        - Gradually whisk in the hot milk into the egg mixture, then return everything to the saucepan over medium heat.

                          - Cook, stirring constantly, until thickened (about 2-3 minutes). Remove from heat and stir in the vanilla and butter.

                            - Cover with plastic wrap, ensuring it touches the surface of the pastry cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours.

                              Whip the Cream:

                                - In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overbeat.

                                  Assemble the Cake:

                                    - Once the choux puffs are cool, slice each in half horizontally.

                                      - Fill the bottom half of each puff with a layer of pastry cream using a piping bag, then pipe a dollop of whipped cream on top.

                                        - Place the top half back on each puff to create a filled cream puff.

                                          - Stack the filled cream puffs into a cake shape, layering them in a circular pattern on a serving platter.

                                            - Dust the entire cake with powdered sugar, and drizzle with chocolate ganache if desired.

                                              Serve and Enjoy:

                                                - Slice into the cream puff cake and serve chilled or at room temperature. Enjoy the delightful layers of flavors and textures!

                                                  Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 3 hours (including chilling) | Servings: 12