Who doesn’t love cream puffs? I think cream puffs are fairly simple to make, but a little time consuming. My mom gave me this recipe years ago and we never get tired of it! This recipe gives you the exact same taste of a cream puff but with a lot less work. Cut them into smallish pieces….they’re rich!!
Cream Puff Cake
Pate a choux pastry (or cream puff dough):
1 cup water
½ cup butter
1 cup flour
4 eggs
Heat oven to 400 degrees.
In a medium saucepan, bring the water and butter to a boil over medium heat. Add flour all at once and turn heat to low. Stir with a wooden spoon until mixture comes together and pulls away from the sides of pan. Remove from heat and add eggs one at a time, stirring well after each egg. Press dough in the bottom and 1 inch up the sides of an ungreased 9x13 pan. Bake for 30 minutes or until lightly golden. Remove and cool completely.
Cream filling:
1 8-ounce container of Cool Whip
1 can sweetened condensed milk
1 large package instant vanilla pudding
2 cups whole milk
Mix pudding and whole milk together. Add Cool Whip and sweetened condensed milk to pudding mixture and mix well with a whisk.
Heat 1 cup hot fudge topping. (I prefer Mrs. Richardson’s) Drizzle half of the fudge topping over baked dough.
Pour cream filling over dough and fudge topping. Let set in fridge for about 20 minutes then drizzle with the other half of the fudge topping. Let set for several hours and top with whipped cream. Garnish with chocolate shavings, if desired.
Our ingredients
Pate a choux unbaked
Pate a choux baked and puffed
All of our ingredients mixed together
to make the Cream Puff Cake
A piece cut and ready to eat!
