Cream Puff Cake Vanilla Dessert (Print-Friendly Version)

Delicate pastry layers, silky vanilla filling, whipped topping, and chocolate create an elegant dessert everyone will love.

# Ingredients You'll Need:

→ Choux Pastry Base

01 - 240 ml water
02 - 1/4 teaspoon salt
03 - 113 g unsalted butter
04 - 125 g all-purpose flour
05 - 4 large eggs

→ Vanilla Cream Layer

06 - 2 boxes (110 g each) instant vanilla pudding
07 - 226 g cream cheese, very soft
08 - 830 ml whole milk

→ Topping

09 - 227 g whipped topping, thawed
10 - 60 ml chocolate syrup

# How to Make It:

01 - Preheat oven to 230°C. Grease a 23 x 33 cm baking dish.
02 - Combine water, butter, and salt in a saucepan and bring to a boil. Remove from heat and transfer to a mixing bowl.
03 - Add flour to the hot mixture and beat by hand until fully combined or use an electric mixer for 2 minutes until a smooth dough forms.
04 - Allow dough to rest and cool for 10 minutes.
05 - Add eggs one at a time, beating thoroughly after each addition until the dough is thick, smooth, and glossy.
06 - Let dough cool for an additional 5 minutes.
07 - Spread dough evenly into the greased pan. Bake for 15 minutes at 230°C.
08 - Prick puffed areas 15 times with a knife to release steam. Reduce oven temperature to 175°C and continue baking for 20 minutes until golden.
09 - Remove from oven and let the pastry shell cool in the pan for 30 to 45 minutes.
10 - In a mixing bowl, beat the softened cream cheese until smooth. In a separate bowl, whisk instant vanilla pudding with milk until fully dissolved. Gradually add pudding mixture to cream cheese, mixing gently at first, then beat until smooth.
11 - Evenly pour cream filling over the cooled pastry shell.
12 - Spread the whipped topping evenly over the cream layer.
13 - Drizzle chocolate syrup over the surface. Refrigerate until ready to serve.

# Extra Information:

01 - Allow the pastry to cool completely before adding the cream layer to prevent melting.
02 - Using very soft cream cheese yields a smoother filling, but minor lumps are acceptable and do not affect dessert quality.
03 - A light drizzle of chocolate syrup ensures the flavors remain balanced.
04 - For optimal texture, enjoy within two days of preparation. Store covered in the refrigerator for up to three days.
05 - The choux base can be prepared ahead and frozen separately. Assembled dessert does not freeze well.

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