Cream Puff Cake is a delicious treat that blends the airy puff pastry structure with a creamy and
filling of creamy custard. This sophisticated and decadent dish is ideal for family gatherings and special occasions.
events, or just if you're in the mood for something elegant and sugary. Its crispy pastry layers and
Smooth custard produces a striking contrast that will wow with its flavor and presentation. Now let's
Discover how to prepare this delectable dessert from scratch.
Components:
Regarding Puff Pastry:
Two sheets (store-bought or handmade) of puff pastry
One egg, beaten with one tablespoon of water, is the egg wash.
For the Filling of Custard:
Two cups of milk
One cup of heavy cream
3/4 cup of granulated sugar
1/4 cup cornstarch
Yolks from eggs: 5
Two tablespoons of vanilla extract
Two teaspoons of unsalted butter
Sugar in powder form: for dusting
Guidelines:
Get the puff pastry ready:
Set oven temperature to 400°F, or 200°C. Use parchment paper to line a baking sheet.
To flatten any wrinkles, roll out the puff pastry sheets on a surface dusted with flour. Each sheet should be cut to fit.
your baking dish, or if you're creating smaller servings, to the appropriate size.
After the baking sheet is ready, place the pastry sheets on it. Apply the egg wash to the tops to give them
a lovely golden hue when baking.
Puff the pastry and bake it for 15 to 20 minutes, or until it's golden brown. Take out
remove from the oven and let it cool fully.
Prepare the Filling for Custard:
Heat the heavy cream and milk in a medium saucepan over medium heat until they start to
simmer. Keep it from boiling.
Whisk the egg yolks, cornstarch, and granulated sugar in a another basin until well combined.
blended and rather light in hue.
Pour the heated milk mixture into the egg mixture gradually while continuing to whisk to avoid the eggs from
preparing.
Transfer the mixture back to the pot and whisk continuously over medium heat until the custard thickens.
becomes thicker and starts to boil. It ought should take five to seven minutes.
Take off the heat and blend in the butter and vanilla extract until well combined and creamy.
After transferring the custard into a bowl, cover it with plastic wrap, pressing it firmly against the surface.
to stop the formation of skin. Allow it to reach room temperature before chilling it completely in the refrigerator.
Put the Cream Puff Cake together:
When the custard and puff pastry sheets are totally cold, start putting the cake together.
Line the bottom of your baking pan or serving dish with one piece of puff pastry.
Evenly distribute the cooled custard on top of the pastry layer.
Place the second puff pastry sheet on top, gently pushing to seal the layers together.
To let the flavors combine and the custard solidify, place the prepared cake in the refrigerator for a minimum of two hours.
Serve:
