This recipe combines the airy lightness of cream puffs with the richness of a classic cake. The result is a stunning dessert with a delicate texture and a decadent filling.
Ingredients:
- For the Cream Puffs:
- 1 cup water
- 1/2 cup unsalted butter
- 1 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs, lightly beaten
- For the Pastry Cream:
- 2 cups milk
- 1/4 cup granulated sugar
- 3 large egg yolks
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- For the Topping:
- 1 cup heavy cream, whipped
- Fresh berries (strawberries, raspberries, blueberries)
- Powdered sugar, for dusting
Instructions:
1. Make the Cream Puffs:
- Combine Water, Butter, and Salt: In a medium saucepan, bring water, butter, and salt to a rolling boil over medium heat.
- Add Flour: Remove from heat and immediately add flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball.
- Cook Out Moisture: Return the pan to low heat and cook for 1-2 minutes, stirring constantly, to dry out any remaining moisture.
- Cool Slightly: Transfer the dough to a large bowl and let it cool slightly for about 5 minutes.
- Add Eggs Gradually: Beat in the eggs one at a time, mixing well after each addition. The dough should be smooth and glossy.
- Pipe the Puffs: Pipe the dough onto parchment-lined baking sheets, forming mounds about 2 inches in diameter.
- Bake: Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until golden brown and puffed.
- Cool: Let the puffs cool completely on a wire rack before filling.
2. Make the Pastry Cream:
- Scald the Milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth.
- Temper the Eggs: Gradually whisk the hot milk into the egg yolk mixture, whisking constantly to prevent scrambling.
- Cook and Stir: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Remove from Heat: Remove from heat and stir in vanilla extract.
- Chill: Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming and chill in the refrigerator until completely cooled.
3. Assemble the Cake:
- Slice the Puffs: Carefully slice the cooled puffs in half horizontally.
- Fill the Puffs: Pipe or spoon a generous amount of chilled pastry cream onto the bottom halves of the puffs.
- Top with Cream and Berries: Top with a dollop of whipped cream and arrange fresh berries on top.
- Dust with Powdered Sugar: Dust lightly with powdered sugar before serving.
Enjoy!