Cream Puff Cake, or "Kremówka" as it's lovingly known in Poland, is a dessert that will transport you to pastry heaven with every single bite. Imagine layers of flaky puff pastry embracing a cloud of luscious, creamy custard. Sounds divine, doesn't it? This isn't just a cake; it's an experience, a symphony of textures and flavors that dance on your palate.
Kremówka holds a special place in Polish hearts, often associated with fond childhood memories and family celebrations. Legend has it that even Pope John Paul II had a soft spot for this sweet treat! Its history is rich, with variations found throughout Central and Eastern Europe, each region adding its unique touch to the classic recipe. But the core remains the same: irresistible indulgence.
What makes cream puff cake so universally adored? It's the perfect balance of textures – the crisp, buttery puff pastry contrasting beautifully with the smooth, velvety custard. The flavor is delicate yet satisfying, not overly sweet, making it a delightful treat any time of day. Plus, while it might look impressive, it's surprisingly straightforward to make at home. Get ready to impress your friends and family with this show-stopping dessert that's guaranteed to become a new favorite!
Ingredients:
- For the Choux Pastry:
- 1 cup (240ml) water
- 1/2 cup (113g) unsalted butter, cut into cubes
- 1/4 teaspoon salt
- 1 cup (120g) all-purpose flour
- 4 large eggs
- For the Pastry Cream Filling:
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons (28g) unsalted butter
- 1 teaspoon vanilla extract
- For the Chocolate Ganache:
- 8 ounces (227g) semi-sweet chocolate, finely chopped
- 1 cup (240ml) heavy cream
- 1 tablespoon (14g) unsalted butter
- For Dusting:
- Powdered sugar (optional)
Preparing the Choux Pastry:
- Combine Water, Butter, and Salt: In a medium saucepan, combine the water, butter, and salt. Place the saucepan over medium heat and bring the mixture to a rolling boil. Make sure the butter is completely melted before the water boils. This is crucial for the pastry to rise properly.
- Add Flour and Cook: Once the mixture is boiling, remove the saucepan from the heat and immediately add all of the flour at once. Using a wooden spoon, vigorously stir the mixture until it forms a smooth ball that pulls away from the sides of the pan. This step is important to develop the gluten in the flour, which will give the pastry its structure.
- Cool the Dough Slightly: Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Let the dough cool for about 5 minutes. This prevents the eggs from cooking when you add them. You want the dough to be warm, but not hot.
- Add Eggs One at a Time: With the mixer on medium speed, add the eggs one at a time, mixing well after each addition. The dough will initially look curdled, but it will eventually come together into a smooth, glossy batter. It's important to add the eggs gradually to ensure they are fully incorporated. The batter should be thick enough to hold its shape but still soft enough to pipe. You might not need all 4 eggs, so check the consistency after adding the third egg.
- Pipe the Dough: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the choux pastry dough to a piping bag fitted with a large round tip. Pipe the dough into a large circle on the prepared baking sheet, creating a ring shape. You can also pipe smaller individual cream puffs if you prefer, but for a cake, a large ring is ideal. Make sure the ring is even in thickness.
- Bake the Choux Pastry: Bake for 30-35 minutes, or until the pastry is puffed up, golden brown, and firm to the touch. Do not open the oven door during the first 20 minutes of baking, as this can cause the pastry to collapse. After 30 minutes, you can poke a small hole in the side of the pastry to release steam and prevent it from becoming soggy. Reduce the oven temperature to 350°F (175°C) and bake for another 5-10 minutes to dry out the inside.
- Cool Completely: Turn off the oven and crack the oven door open slightly. Let the choux pastry cool completely in the oven. This helps to prevent it from collapsing. Once cooled, transfer the pastry to a wire rack to cool completely.
Preparing the Pastry Cream Filling:
- Heat the Milk: In a medium saucepan, heat the milk over medium heat until it is almost simmering. Do not let it boil.
- Whisk Sugar, Cornstarch, Salt, and Egg Yolks: In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until the mixture is pale and smooth. This is important to prevent lumps in the pastry cream.
- Temper the Egg Yolks: Slowly pour a small amount of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. This prevents the eggs from scrambling when you add them to the hot milk.
- Combine and Cook: Pour the tempered egg yolk mixture into the saucepan with the remaining hot milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook for 1-2 minutes, whisking vigorously, to ensure the cornstarch is fully cooked. The pastry cream should be very thick and smooth.
- Remove from Heat and Add Butter and Vanilla: Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.
- Cool the Pastry Cream: Pour the pastry cream into a bowl, cover the surface with plastic wrap (pressing the plastic wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate for at least 2 hours, or preferably overnight, to allow it to cool completely and thicken further.
Preparing the Chocolate Ganache:
- Heat the Heavy Cream: In a small saucepan, heat the heavy cream over medium heat until it is almost simmering. Do not let it boil.
- Pour Over Chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot heavy cream over the chocolate and let it sit for 1 minute to allow the chocolate to melt.
- Stir Until Smooth: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
- Add Butter: Stir in the butter until it is melted and incorporated into the ganache. This will give the ganache a richer flavor and a smoother texture.
- Cool Slightly: Let the ganache cool slightly before using it to glaze the cream puff cake. If the ganache is too hot, it will melt the pastry cream filling.
Assembling the Cream Puff Cake:
- Cut the Choux Pastry: Using a serrated knife, carefully cut the cooled choux pastry ring horizontally in half.
- Fill with Pastry Cream: Spoon or pipe the chilled pastry cream filling into the bottom half of the choux pastry ring, spreading it evenly.
- Replace the Top Layer: Carefully place the top half of the choux pastry ring over the pastry cream filling.
- Glaze with Chocolate Ganache: Pour the slightly cooled chocolate ganache over the top of the cream puff cake, allowing it to drip down the sides. You can use a spatula to spread the ganache evenly.
- Chill (Optional): Refrigerate the assembled cream puff cake for at least 30 minutes to allow the ganache to set slightly. This will make it easier to slice and serve.
- Dust with Powdered Sugar (Optional): Before serving, dust the cream puff cake with powdered sugar for a beautiful finishing touch.
- Serve and Enjoy: Slice the cream puff cake and serve immediately. This cake is best enjoyed fresh, as the choux pastry can become soggy if stored for too long.
Conclusion:
This Cream Puff Cake isn't just a dessert; it's an experience, a delightful journey from the first airy bite to the last lingering taste of creamy goodness. I truly believe this recipe is a must-try for anyone who loves baking, enjoys impressive desserts, or simply wants to create something truly special. The combination of the light, crisp pâte à choux, the luscious pastry cream, and the decadent chocolate ganache is simply irresistible. It's a showstopper that's surprisingly easy to make, and I promise, the "oohs" and "aahs" you'll receive will make all the effort worthwhile. But the best part? It's incredibly versatile! While the classic recipe is divine, there are so many ways you can customize it to suit your own tastes and preferences.Serving Suggestions & Variations:
* Fruit Frenzy: Add fresh berries like strawberries, raspberries, or blueberries to the pastry cream for a burst of fruity flavor. A layer of sliced bananas also works wonders! * Coffee Kick: Infuse the pastry cream with a tablespoon of instant espresso powder for a mocha-flavored delight. You can even add a splash of coffee liqueur for an extra adult twist. * Nutty Delight: Sprinkle chopped toasted nuts like almonds, pecans, or walnuts over the chocolate ganache for added texture and flavor. * Caramel Craze: Drizzle caramel sauce over the finished cake for an extra layer of sweetness and indulgence. A sprinkle of sea salt will enhance the caramel flavor even more. * Individual Servings: For a more elegant presentation, pipe the pâte à choux into smaller circles and create individual cream puff cakes. These are perfect for parties or special occasions. * Seasonal Sensations: Adapt the recipe to the seasons! In the fall, try adding pumpkin spice to the pastry cream. In the winter, a hint of peppermint extract would be festive and delicious. Beyond these suggestions, feel free to experiment with different flavors and toppings to create your own signature Cream Puff Cake. Don't be afraid to get creative and have fun in the kitchen! The beauty of baking is that it's all about expressing yourself and creating something that you truly love. I'm so excited for you to try this recipe and experience the joy of making and sharing this incredible dessert. I poured my heart into perfecting this recipe, and I'm confident that you'll be thrilled with the results. So, gather your ingredients, preheat your oven, and get ready to embark on a baking adventure! Once you've made your own Cream Puff Cake, I would absolutely love to hear about your experience. Share your photos, tips, and variations in the comments below. Let's create a community of Cream Puff Cake enthusiasts! I can't wait to see what you create! Happy baking!Cream Puff Cake: The Ultimate Guide to Baking Perfection
Delicate choux pastry ring filled with luscious pastry cream and topped with rich chocolate ganache.
Ingredients
- 1 cup (240ml) water
- 1/2 cup (113g) unsalted butter, cut into cubes
- 1/4 teaspoon salt
- 1 cup (120g) all-purpose flour
- 4 large eggs
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons (28g) unsalted butter
- 1 teaspoon vanilla extract
- 8 ounces (227g) semi-sweet chocolate, finely chopped
- 1 cup (240ml) heavy cream
- 1 tablespoon (14g) unsalted butter
- Powdered sugar (optional)
Instructions
- Combine Water, Butter, and Salt: In a medium saucepan, combine the water, butter, and salt. Place the saucepan over medium heat and bring the mixture to a rolling boil. Make sure the butter is completely melted before the water boils. This is crucial for the pastry to rise properly.
- Add Flour and Cook: Once the mixture is boiling, remove the saucepan from the heat and immediately add all of the flour at once. Using a wooden spoon, vigorously stir the mixture until it forms a smooth ball that pulls away from the sides of the pan. This step is important to develop the gluten in the flour, which will give the pastry its structure.
- Cool the Dough Slightly: Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Let the dough cool for about 5 minutes. This prevents the eggs from cooking when you add them. You want the dough to be warm, but not hot.
- Add Eggs One at a Time: With the mixer on medium speed, add the eggs one at a time, mixing well after each addition. The dough will initially look curdled, but it will eventually come together into a smooth, glossy batter. It's important to add the eggs gradually to ensure they are fully incorporated. The batter should be thick enough to hold its shape but still soft enough to pipe. You might not need all 4 eggs, so check the consistency after adding the third egg.
- Pipe the Dough: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the choux pastry dough to a piping bag fitted with a large round tip. Pipe the dough into a large circle on the prepared baking sheet, creating a ring shape. You can also pipe smaller individual cream puffs if you prefer, but for a cake, a large ring is ideal. Make sure the ring is even in thickness.
- Bake the Choux Pastry: Bake for 30-35 minutes, or until the pastry is puffed up, golden brown, and firm to the touch. Do not open the oven door during the first 20 minutes of baking, as this can cause the pastry to collapse. After 30 minutes, you can poke a small hole in the side of the pastry to release steam and prevent it from becoming soggy. Reduce the oven temperature to 350°F (175°C) and bake for another 5-10 minutes to dry out the inside.
- Cool Completely: Turn off the oven and crack the oven door open slightly. Let the choux pastry cool completely in the oven. This helps to prevent it from collapsing. Once cooled, transfer the pastry to a wire rack to cool completely.
- Heat the Milk: In a medium saucepan, heat the milk over medium heat until it is almost simmering. Do not let it boil.
- Whisk Sugar, Cornstarch, Salt, and Egg Yolks: In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until the mixture is pale and smooth. This is important to prevent lumps in the pastry cream.
- Temper the Egg Yolks: Slowly pour a small amount of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. This prevents the eggs from scrambling when you add them to the hot milk.
- Combine and Cook: Pour the tempered egg yolk mixture into the saucepan with the remaining hot milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook for 1-2 minutes, whisking vigorously, to ensure the cornstarch is fully cooked. The pastry cream should be very thick and smooth.
- Remove from Heat and Add Butter and Vanilla: Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.
- Cool the Pastry Cream: Pour the pastry cream into a bowl, cover the surface with plastic wrap (pressing the plastic wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate for at least 2 hours, or preferably overnight, to allow it to cool completely and thicken further.
- Heat the Heavy Cream: In a small saucepan, heat the heavy cream over medium heat until it is almost simmering. Do not let it boil.
- Pour Over Chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot heavy cream over the chocolate and let it sit for 1 minute to allow the chocolate to melt.
- Stir Until Smooth: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
- Add Butter: Stir in the butter until it is melted and incorporated into the ganache. This will give the ganache a richer flavor and a smoother texture.
- Cool Slightly: Let the ganache cool slightly before using it to glaze the cream puff cake. If the ganache is too hot, it will melt the pastry cream filling.
- Cut the Choux Pastry: Using a serrated knife, carefully cut the cooled choux pastry ring horizontally in half.
- Fill with Pastry Cream: Spoon or pipe the chilled pastry cream filling into the bottom half of the choux pastry ring, spreading it evenly.
- Replace the Top Layer: Carefully place the top half of the choux pastry ring over the pastry cream filling.
- Glaze with Chocolate Ganache: Pour the slightly cooled chocolate ganache over the top of the cream puff cake, allowing it to drip down the sides. You can use a spatula to spread the ganache evenly.
- Chill (Optional): Refrigerate the assembled cream puff cake for at least 30 minutes to allow the ganache to set slightly. This will make it easier to slice and serve.
- Dust with Powdered Sugar (Optional): Before serving, dust the cream puff cake with powdered sugar for a beautiful finishing touch.
- Serve and Enjoy: Slice the cream puff cake and serve immediately. This cake is best enjoyed fresh, as the choux pastry can become soggy if stored for too long.
Notes
- The choux pastry is delicate. Avoid opening the oven door during the first 20 minutes of baking to prevent it from collapsing.
- Cool the pastry cream completely, covered with plastic wrap pressed to the surface, to prevent a skin from forming.
- The ganache should be slightly cooled before glazing to prevent melting the pastry cream.
- This cake is best enjoyed fresh.
