Cream Puff Cake
This dessert is so simple, yet so good that it is a must try for anyone with a sweet tooth! Last week we had some folks over for dinner and my husband requested cream puffs for dessert. I was not in the mood to pipe out cute little puffs, so I did this version instead. I have seeen this dessert before with cream filling and chocolate, but thought a little fruit would make it better. When I made it I made a homemade cherry filling for the bottom. But, I think canned cherry filling would be just as good in a pinch. You could also use your favorite kind of fruit, or even jam.
Cream Puff Cake
For cream puff layer:
1 stick Butter
1 cup Water
4 eggs
In a medium sized saucepan melt butter with the water. Remove from heat and let cook slightly. With a wooden spoon stir in one egg at a time. Once all combined spread batter onto the bottom of a greased 13×9 inch pan. Bake at 400 degrees until golden brown, about 20-25 minutes.
For filling:
1 can Cherry Filling
8 oz Cream Cheese, softened
1 small box Vanilla Pudding
2 cups Milk
2 cups Whipping cream
1 cup Powdered Sugar
Spread canned cherries over the puff pastry shell. Then, in a large mixing bowl, beat cream cheese with vanilla pudding powder and milk until smooth. Pour over cherry layer. Whip cream until soft peaks form then add powdered sugar and continue to whip until stiff peaks form. Spread over pudding layer.
For Ganache:
¼ cup Whipping Cream
¾ cup Chocolate Chips
In a small saucepan over low heat bring cream to a simmer then stir in chocolate chips to melt. Let cool slightly then drizzle over the top of the cream puff dessert.
Chill completed dessert for a few hours then serve. This dessert is good for up a 3 or 4 days.
Tags: Cream Puff Cake