Cream Puff Cake

Introduction:
This Cream Puff Cake is a delightful twist on the classic cream puff pastry. It combines the light, airy texture of choux pastry with a creamy, velvety filling. Topped with a dusting of powdered sugar, it’s a show-stopping dessert perfect for special occasions or indulgent moments.

Ingredients:

For the choux pastry:

1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
4 large eggs

For the cream filling:

2 cups milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract

For topping:

Powdered sugar, for dusting

Instructions:

Prepare the choux pastry:
- Preheat the oven to 400°F (200°C) and grease a round or square baking dish.
- Heat water and butter over medium heat in a medium saucepan until it boils.
- Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides.
- Transfer the dough to a mixing bowl and let it cool slightly.
- Add eggs one at a time, beating well after each addition until smooth and glossy.
- Spread the dough evenly into the baking dish and bake for 25–30 minutes until puffed and golden brown. Let cool completely.
Make the cream filling:
- In a medium saucepan, heat milk over medium heat until just simmering.
- In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth. Gradually pour the hot milk into the mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
- Remove from heat, stir in butter and vanilla, and let cool completely.
Assemble the cake:
- Slice the baked pastry in half horizontally.
- Spread the cooled cream filling over the bottom layer.
- Place the top layer back on and dust generously with powdered sugar.
Serve:
- Refrigerate for at least 1 hour before serving to let the flavors meld together. Slice and enjoy!