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Monday, December 13, 2010

Cream Puff Cake

I love cream puffs. They are by far one of my favorite treats. So when I saw this recipe for Cream Puff Cake on The Girl Who Ate Everything I knew I absolutely had to try it. I knew there was no way this recipe could disappoint and I was absolutely right. It was everything I wanted. Light and fluffy and deliciously sweet. Absolutely amazing. I promise this is one recipe you will want to make over and over again!

Cream Puff Cake

Cream Puff Base:
5 Tbsp. butter
2/3 cup water
1 Tbsp. sugar
2/3 cup flour
3 eggs

Preheat oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don't over beat. Lightly grease the bottom and sides of a 9-inch spring form pan.

Spread the mixture on the bottom and one inch up the sides of the prepared pan. Bake for 25 minutes. Remove from oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not over baked. Cool completely.

Cream Cheese Mixture
4 oz. cream cheese- softened
1/2 tsp. vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar

Beat the cream cheese until smooth. Add the powdered sugar an d beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.

Top with fresh or frozen berries. *I used frozen berries. Thaw and drain 1 12 oz. pkg. of frozen berries. sprinkle with 2 Tbsp. sugar then spoon on top of cake.