Triple Layer Cream Puff Cake
Servings: 10
INGREDIENTS
Puff pastry:
- 1 cup water / milk / oat milk
- 1 tablespoon sugar / monk fruit sweetener
- ¼ pound/100 grams butter / vegan butter, cubed
- 1 cup/140 grams flour
- 1 teaspoon baking powder
- 4 large eggs
- 1 pinch salt
Filling:
- 1 pint/500 milliliters heavy whipping cream / plant based heavy whipping cream
- 5 tablespoons instant vanilla pudding / sugar free vanilla pudding
- ½ cup/120 milliliters milk / plant based milk
INSTRUCTIONS
- Bring the water, salt, sugar and butter to a gentle boil in a pot. Mix with a wooden spoon until the butter has completely melted and small bubbles start to form.
- Add the flour and baking powder and mix until you get a smooth dough. Cook for another minute, then transfer the dough to a stand mixer bowl. Knead for 3 minutes and let the dough cool off a little.
- Add the eggs one by one and knead until well combined.
- Preheat the oven to 375 °F (190 °C) and follow the video as well for the next steps:
- Place parchment paper on a baking sheet pan. Transfer the dough batter to a piping bag with a small round tip and squeeze out small balls the size of a hazelnut. Wet a finger and press each ball down a little.
- Bake for 15 minutes and let the puffs cool off completely.
- Whip the heavy whipping cream until it thickens a bit. Add the instant pudding and milk and continue whipping until you get a whipped cream.
- Spread a thin layer of cream on a large round plate. Place a 9/10” cake ring and start arranging the puff balls inside in a circle.
- When you are done with the first layer of puff balls, spread a thick layer of whipped cream, arrange another layer of puff balls on top of the cream and press each ball down a little so that it is stable. Refrigerate for a minimum of 3 hours. Sprinkle powdered sugar and serve 🙂
MY NOTES
Frequently Asked Questions
| How do you cut this cake without totally destroying how it looks? You definitely need a very sharp knife to be able to cut the cake neatly. |
