Hello Gorgeous! Pate a Choux dough is a fancy French name for the cream puff pastry used to make the base or shell for this tender, light, cream puff cake. Easily baked using a springform pan, ensures the tender light classic taste and it’s choux pillow texture.
This light dreamy soft pastry is filled with a combination of vanilla pudding, cream, and white chocolate that’s simply amazing and delicious. Simple sweet sliced strawberries along with a drizzle of a chocolate glaze, makes this Out of this World!
Don’t be in intimidated about making this. The instructions may be lengthy, but the food processor speeds up the process. You heat your liquids ingredients on the stove, dump in the flour all at one and stir until it forms a dough. You then put it in your food processor, add the eggs and mix until it is a paste. Spread it in the springform pan and bake. That’s it!
This delicious cream puff cake is elegant and so simple to make. Wow your friends and family with this cake and they will never know how easy it was.
All the flavors of a cream puff without all the work, simply delicious!
Meet ya in the kitchen
Cream Puff Crust:
1 cup water
1 stick butter
1 tablespoon sugar
1 cup flour or bread flour, sifted (dip and sweep method of measuring)
1/2 teaspoon salt
White Chocolate Filling:
1 small box instant vanilla or white chocolate pudding
1 1/4 cups milk
6 oz white chocolate chips
1 teaspoon almond extract
1 cup heavy whipping cream, whipped
1-2 cups sliced, fresh strawberries
1 teaspoon sugar
Combine the strawberries and sugar and let the mixture sit for 5-10 minutes before serving.
Let’s get started
Preheat the oven to 425 degrees. Set oven rack at the middle level before preheating. Butter and flour an 9-inch springform pan, set aside.
In a medium saucepan, combine the water, butter, sugar, and salt and bring to a full rolling boil.
Immediately remove the saucepan from the heat and add the flour all at once. Stir with a wooden spoon until the mixture form a ball, leaves the sides of the pan, and clings slightly to the spoon. Return the pan to low heat and cook, stirring and mashing continuously, for about 3 minutes to cook the flour.
Transfer the mixture to the bowl of a food processor, run processor to allow steam to escape from dough, about 15 seconds. While the motor is running, pour in the eggs all at once and continue to processor for 30 seconds. Mixture will be thick and smooth.
Using an offset spatula, spread the mixture on the bottom and up the sides of the prepared springform pan. Try to spread as evenly as possible, wetting the spatula or your fingers are helpful.
Bake at 425 degrees for 10 minutes, then lower the heat to 350 degrees, and continue to bake 15 to 20 minutes or until golden and firm to lift without collapsing. For the best crisp result, pierce or make small cuts in the puff to let steam escape. Turn off the oven, using a wooden spoon to prop the oven door ajar, and let the pastry dry out for 30 minutes. When cooled, remove puff from springform pan carefully, using a knife if need to cut around the sides.
For the Chocolate Filling in a small microwave safe bowl, soften the chips for 1 minutes, stir until smooth.
Prepare the pudding/pie filling as label directs but use only the 1 1/4 cups of milk. Stir in the melted chocolate and stir till incorporated. Fold in 1 cup of whipped cream, whipped, and 1 teaspoon almond extract. Chill in refrigerator until ready to use.
2 tablespoons heavy cream or milk
1/4 cup chocolate chips
In a small microwave-safe bowl, microwave cream for 30 seconds, until simmering. Remove from microwave and stir in chocolate chips until melted and smooth. Stir until it thickens up.
Pour the chilled filling mixture on top of the cooled crust and spread evenly. If crust is puffed in the middle, carefully cut to flatten. Arrange sliced strawberries on top, and drizzle with the chocolate glaze.
Thanks for stopping by
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