Best Cream Puff Cake Recipes

LAYERED STRAWBERRY CREAM PUFF CAKE (MILLE-FEUILLE) RECIPE BY TASTY

Steps:

• In a microwave-safe bowl, whisk the yolks and sugar until pale in color.
• Add cornstarch and whisk well. Add the vanilla extract and milk. Whisk until well combined.
• Loosely cover the bowl with plastic wrap and microwave for 4 minutes, stirring halfway through. Remove plastic and stir.
• Cover with a plastic wrap and chill at least 30 minutes.
• Cut the thawed puff pastry into three equal-sized rectangles.
• Pierce each piece of puff pastry with a fork.
• Heat a nonstick pan over low heat. Place the puff pastry in the pan and cook for 10 minutes.
• Flip the puff pastry sheets, and place a lid on the top of the pan. Cook for 10 minutes.
• Remove the lid and sprinkle 1 teaspoon of sugar on sheet of puff pastry. Flip the pastry over so that the sugared side is on the bottom.
• Bring the heat up to high. Place a piece of parchment paper over the puff pastry and weigh it down with another pan. Once the surface is caramelized, about 1-2 minutes, remove from the heat and let cool to room temperature on a cooling rack.
• Place the custard in a piping bag fitting with an large round tip.
• Pipe the custard on one sheet of puff pastry. Top with a layer of sliced strawberries, then pipe another row of custard. Top with another sheet of puff pastry, custard, sliced strawberries, custard, and the remaining puff pastry sheet.
• Dust the top with powdered sugar.
• Enjoy!

CREAM PUFF CAKE

Steps:

• Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny., Transfer to a greased 13-in. x 9-in. baking dish. Bake 22-26 minutes or until puffed and golden brown. Cool completely on a wire rack. , For filling, in a large bowl, beat cream cheese, milk and pudding mixes until smooth. Spread over crust; refrigerate 20 minutes. Spread with whipped topping. Chill until serving.

CREAM PUFF CAKE

Steps:

• Preheat oven to 400 degrees.
• In a large heavy suacepan, heat butter and water to boiling over medium-high heat.
• Add flour and reduce heat to low.
• Cook and stir until it forms a ball and pulls away from the sides of the pan.
• Remove from heat and transfer to a large bowl.
• Beat in eggs, one at a time, beating well after each egg.
• Spread in bottom and up the sides of an ungreased 9x13 inch pan.
• Bake at 400 degrees for 35 minutes.
• Cool completely.
• To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth.
• Add pudding mix and beat until thickened.
• Spread over cooled shell.
• Top with whipped topping, and drizzle chocolate syrup over the top.

CREAM PUFF CAKE

Steps:

• 1. Boil together the margarine and water. Add the flour and mix well. Cool slightly and stir in eggs one at a time. Mix well and spread into a greased 9x13 pan. Bake at 400 degress for 30 minutes. Cool completely.
• 2. In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear. Pour into cream puff crust.
• 3. Spread cool whip on top of pudding and drizzle with chocolate syrup. Refrigerate.

INSIDE OUT CREAM PUFF CAKE

Steps:

• Boil together the margarine and water.
• Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9x13 pan.
• Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides (this is suppose to happen). ;).
• In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.
• Pour into cream puff crust.
• Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.
• This keeps well for days.

SUGAR FREE CREAM PUFF CAKE

Steps:

• Preheat oven to 400'.
• Boil water and margarine in a saucepan.
• Remove from heat.
• Stir in flour.
• Add eggs, one at a time, mix well -- it will be sticky --( You may use an electric mixer).
• Spread mixture into a 9 X 13 inch pan and bake 25-30 minutes or until lightly browned. Cool.
• Combine pudding and milk.
• Blend in cream cheese until smooth.
• Spread over cooled cake.
• Beat heavy cream until the consistency of whipped cream ( forms stuff peaks.
• Then beat in sugar substitute.
• Spread whipped cream evenly over pudding layer.
• Refrigerate about 2 hours before serving.

CREAM PUFF CAKE

Steps:

• 1. Preheat oven to 400*
• 2. In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg
• 3. Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely. To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.

CREAM PUFF CAKE

Steps:

• Preheat oven to 400 degrees F.
• Bring water and margarine to boil; remove from heat.
• Add flour; then add egg.
• Mix well; put into a greased 9x13-inch pan.
• Bake for 25-30 minutes.
• When done baking, middle will be puffed up.
• Flatten down with a spatula; leave edge puffed to cradle the filling.
• Combine pudding mix, milk and cream cheese with a mixer.
• Spread filling on the crust; top with whipped topping.
• Refrigerate until ready to serve.

CREAM PUFF CAKE RECIPE - (4.6/5)

Steps:

• Boil together the margarine and water. Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into 2 greased 8" layer pans Bake at 400 for 15 minutes. Cool completely. In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear. Pour between cream puff crust layers Spread cool whip on top layer of crust and drizzle syrup on top. Refrigerate. This keeps well for days

CREAM PUFF CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
• Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.
• To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.

EASY CREAM PUFF CAKE RECIPE - (4.5/5)

Steps:

• Directions Boil together the butter and water. Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9×13 pan. Bake at 400 for 30 minutes. Cool completely. In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear. Pour into cream puff crust. Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate. This keeps well for days.

EASY CREAM PUFF CAKE

Steps:

• Heat oven to 400°F.
• Bring butter, water and sugar to boil in medium saucepan, stirring occasionally. Add flour; cook and stir 3 min. or until mixture forms ball. Spoon into large bowl.
• Add eggs, 1 at a time, beating with mixer after each addition until all ingredients are well blended. Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Bake 32 to 37 min. or until golden brown. (Dough will puff up along sides of baking dish). Cool completely.
• Meanwhile, mix cream cheese and milk in medium bowl until blended. Add pudding mixes; beat 2 min. Refrigerate until ready to use.
• Spread pudding mixture over cream puff crust just before serving; top with COOL WHIP.
• Melt chocolate as directed on package; drizzle over dessert.

CREAM PUFF CHRISTMAS TREE CAKE - SOLO-DOLCE

Steps:

• Pour the water into a saucepan.
• Add the butter, sugar, and salt and bring to a boil.
• Remove the pan from the heat and add the flour, stirring continuously avoiding lumps.
• Place the pot back on low heat and stir vigorously slamming the mixture with a wooden spoon, until the dough combines and begins to come away from the sides of the pot (you will see a white film on the walls of the pot).
• Preheat the oven to 400°F (200° C)
• Add the eggs one by one to the cool mixture and mix well before adding the additional eggs, one at a time.
• Spoon the dough into a "sac a poche" (pastry bag) and pipe the desired shape onto the baking sheet.
• Then with a damp finger, flatten the apex.
• Bake until the choux pastry shells puff up and are golden brown on top (35-40 minutes).
• Fill the puff creams from the bottom first with the pistachio cream and then with ricotta cream, being careful to keep the cream inside of the choux pastry meaning don't fill it up too much to the point where the cream is dripping out.
• Mix the eggs with the sugar.
• Beat the mixture in a mixer for 15-20 minutes at medium speed.
• Add the sifted flour and starch potatoes with a spatula from the bottom to the top to obtain a homogeneous consistency.
• Put the mixture into the cake pan (24 cm in diameter - 9-inches round and 1 1/2 inch deep) properly greased and lightly floured.
• Bake in a preheated oven at 180°C (356°F) for about 40-50 minutes, never open the oven before 35 minutes.
• Do the toothpick test to check cooking, insert it in centers, and has to come out clean.
• After the time necessary to allow it to cool and remove it from the mold.
• Allow the sponge cake to cool completely before slicing.
• Cut the cake into two layers and soak them with the orange lemon syrup.
• Pipe ¼ of ricotta cream on the soaked bottom layer.
• Cover with the other soaked layer and frost with the other ¼ ricotta cream over the top and the sides of the cake.
• Mix the ricotta with the sieved sugar.
• Combine it with whipped cream to obtain a soft and silky cream.
• Divide the mixture into two equal parts, which are to be used for the sponge cake and to fill the choux pastries.
• Blend the pistachios with the sugar in a blender until you get a paste, add half the milk, and continue to blend them.
• In a saucepan, melt the butter and the chopped chocolate over low heat in the remaining milk.
• Remove from the heater and add the pistachio paste and mix everything together.
• Add the pistachio paste and mix everything together.
• Then with a hand mixer, blend everything until you get a smooth and homogeneous cream.
• Mix the soft butter with 1 cup of powdered sugar very well with the electric whisk.
• Then add the egg whites, always mixing with the whisk, and when the mixture is well amalgamated add the sieved flour.
• Preheat the oven to 180 °C (350°F).
• Prepare greaseproof paper disks :1 of 10 cm (4 inches) diameter, 2 of 16 cm (6.5 inches), and 1 of 22 cm ( 9 inches).
• Spread evenly the mixture over each disk to cover it.
• Cook in the preheated oven for 6-8 minutes.
• Let them cool down.
• Prepare the fresh orange and lemon juices (you need 4 oranges and 2 lemons) and set them aside.
• In the meantime, put the sugar water in a saucepan and place it on the stove.
• Make sure the heat is low and mix the sugar and water solution until it comes to a boil.
• When you notice that the sugar is completely dissolved and the mixture has thickened, turn off the heat.
• Add the orange juice and continue stirring and let it cool.
• In a thick-bottomed saucepan, pour the sugar and then cover the sugar in water and lemon juice.
• Stir with a wooden spoon to dissolve the sugar, then put it over medium heat without stirring, if you see that the sugar sticking to the bottom, swirl the saucepan.
• As soon as the sugar reaches an amber color, turn off and immerse the saucepan in cold water to cool it down.
• Take the cake and place it on a cake stand.
• Dip the stuffed beignets in the caramel,
• it will serve as a binder between one cream puff and another and give it that crystallized effect.
• Arrange 8 beignets on the cake in a circular shape and one in the center, choose almost all of them of the same size and height.
• And then I placed the disc with a diameter of 9 inches on the 8 puff creams.
• For an easier visual description here is how I arranged them fromtop to bottom:
• 1 puff cream
• Disk- 4 inches
• 3 puff creams
• Disk- 6.5 inches
• 4 puff creams
• Disk- 6.5 inches
• 6 puff creams
• Disk- 9 inches
• 8 puff creams
• cake

CREAM PUFF CAKE

Steps:

• 1. boil margarine & water, add flour & mix well. cook slightly and stir in eggs one at a time. Mix well and spread into greased 9by 13 pan. bake at 400 degrees for 30 min. cool completely.
• 2. in a lg. bowl mix pudding,milk and cream chees, beat until lumps disappear.pour into cream puff crust., spread cool whip on top of pudding & drizzel syrup on top. refrigerate. keeps well for days

CREAM PUFF CAKE RECIPE

Steps:

• Heat butter and water on low. And flour until thick. Let cool in pan. Add the eggs, 1 at a time, stirring each with a wooden spoon. Bake in a greased 13x9 pan at 400 for 30 minutes. Beat pudding and milk together. Add melted cream cheese and spread on the cake. *It is extremely important the cream cheese be melted or it lumps in the pudding. Spread cool whip on top. Drizzle with chocolate syrup, if desired. Refrigerate and Enjoy!

CREAM PUFF CAKE 400*

Steps:

• 1. Preheat oven to 400*
• 2. In heavy saucepan, heat butter and water to boiling over medium high heat. Remove from heat and add flour. Stir until it forms a ball and pulls away from side of pan. Transfer to large bowl. Beat in eggs, one at a time, mixing well after each egg.
• 3. Spread in bottom of 9 x 13 ungreased cake pan.
• 4. Bake for 35 minutes. Cool competly
• 5. In large bowl, mix cream cheese and 1 cup of milk and beat until smooth; add next 3 cups of milk and blend well. Add all 3 packages of instant pudding mix and beat until thickened. Spread over cooled cake. (You may need to pat down cake if it rose too much, but that is ok!)
• 6. Top with cool whip. Drizzle with chocolate syrup

CREAM PUFF CAKE

Steps:

• In a large saucepan bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
• Spread into a greased 13-in. x 9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely.
• For filling, beat the cream cheese, milk and pudding mix in a large mixing bowl until smooth. Spread over puff; refrigerate for 20 minutes.
• Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers. Yield: 12 servings.

CREAM PUFF CAKE RECIPE | CDKITCHEN.COM

Steps:

• Melt butter in water. Add flour and cook, stirring constantly, until it forms a ball. Turn into a bowl and beat in eggs one at a time, beating well between each. Spread flat on a 9" x 13" greased pan. Bake at 400 degrees F for 35-40 minutes. Cool. Mix together cream cheese and milk and beat until smooth. Add instant pudding, one package at a time. Spread over cooled shell. Top with whipped cream and drizzle chocolate syrup on top. Chill at least one hour before serving.