Ingredients for the cake:
1/2 cup (1 stick) unsalted butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
Ingredients for the filling:
1 (3.4 ounce) package instant vanilla pudding mix
1 1/2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
Powdered sugar, for dusting (optional)
Instructions:
Preheat your oven to 400°F (205°C).
In a medium saucepan, combine the butter, water, and salt over medium heat. Stir occasionally until the butter has melted and the mixture comes to a boil.
Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Remove the pan from heat and let it cool for 5-10 minutes.
Beat in the eggs, one at a time, stirring vigorously after each addition until the mixture is smooth.
Spread the batter evenly in a greased 9×13-inch baking dish.
Bake for 30-35 minutes, or until the cake is puffed and golden brown.
Let the cake cool completely on a wire rack.
Meanwhile, prepare the filling. In a large mixing bowl, whisk together the instant pudding mix, whole milk, heavy cream, and vanilla extract until the mixture is smooth and thick.
Cut the cake horizontally in half with a serrated knife to create two layers.
Spread the filling over the bottom layer, then replace the top layer.
Dust with powdered sugar, if desired, and serve chilled.
This Cream Puff Cake is a delicious and impressive dessert that’s perfect for special occasions. Enjoy
