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Cream Puff Cake with Vanilla Custard & Chocolate Glaze

This dessert is quick and easy to make, a showstopper that will bring smiles and joy to everyone who tries it.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cream Puff Cake
  • 1 cup water The base for our dough.
  • 1/2 cup unsalted butter For richness and flavor.
  • 1 cup all-purpose flour The perfect structure for our cream puffs.
  • 1/4 tsp salt To enhance all the flavors.
  • 4 large eggs For that beautiful, puffed texture.
For the Vanilla Custard
  • 2 cups milk Creamy and dreamy!
  • 1/2 cup granulated sugar Sweetness, of course.
  • 1/4 cup cornstarch To thicken our custard.
  • 1/4 tsp salt Balances the sweetness.
  • 4 large egg yolks For richness.
  • 2 tsp vanilla extract The essence of vanilla flavor.
  • 2 tbsp unsalted butter For a glossy finish.
For the Chocolate Glaze
  • 1 cup semi-sweet chocolate chips Pure indulgence!
  • 1 tbsp unsalted butter To enhance the richness.
  • 1/4 cup heavy cream For that luscious texture.

Equipment

  • Saucepan
  • Baking Dish
  • Microwave-safe bowl
  • Whisk

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C). In a saucepan, combine the water and butter; bring it to a boil. Add the flour and salt, stirring until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Allow to cool slightly, then beat in the eggs one at a time until the mixture is smooth and glossy. Spread the dough into a greased 9x13 inch baking dish and bake for 30-35 minutes or until golden brown. Allow to cool completely.
  2. Step 2: In a saucepan, heat the milk over medium heat until steaming. In a bowl, whisk together the sugar, cornstarch, and salt. In another bowl, beat the egg yolks, then gradually whisk in the sugar mixture. Slowly add the hot milk to the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring until thickened. Remove from heat and stir in the vanilla extract and butter. Allow to cool.
  3. Step 3: In a microwave-safe bowl, combine the chocolate chips and butter. Heat in 30-second intervals, stirring until melted and smooth. Stir in the heavy cream until well combined.
  4. Step 4: Once the cream puff cake is cool, spread the vanilla custard evenly over the top. Drizzle the chocolate glaze over the custard layer. Refrigerate for at least 1 hour before serving.

Notes

Store in the refrigerator for about 3-4 days, covering well to prevent drying out.