Why You’ll Love This Recipe
This Polish Cream Puff Cake is a dessert that’s sure to impress with its elegant layers and creamy texture. The balance of light, buttery pastry and the rich, velvety custard filling makes it irresistible. It’s a versatile dessert perfect for family gatherings, celebrations, or just a sweet treat to enjoy. Plus, it’s surprisingly simple to make, requiring only a few ingredients but delivering on flavor and presentation.
Ingredients
For the Pastry Layers:
- 1 cup of water
- ½ cup of unsalted butter
- 1 cup of all-purpose flour
- 4 large eggs
For the Cream Filling:
- 2 cups of whole milk
- ½ cup of granulated sugar
- ¼ cup of cornstarch
- 4 large egg yolks
- 2 teaspoons of vanilla extract
- 1 cup of heavy cream, chilled
- Powdered sugar for dusting (optional)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Make the Pastry Layers:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium saucepan, bring 1 cup of water and ½ cup of unsalted butter to a boil over medium heat.
- Once the butter has melted and the mixture is boiling, remove the saucepan from the heat. Stir in 1 cup of all-purpose flour until combined and smooth.
- Return the saucepan to the heat and cook for 1-2 minutes, stirring constantly to dry out the dough slightly.
- Remove from the heat again, then add 4 eggs one at a time, mixing well after each addition.
- Transfer the dough to a piping bag and pipe it into two even layers on the prepared baking sheet.
- Bake for 25-30 minutes, or until golden brown and puffed. Allow the pastry layers to cool completely.
- Prepare the Cream Filling:
- In a saucepan, combine 2 cups of whole milk, ½ cup of granulated sugar, and ¼ cup of cornstarch. Stir the mixture over medium heat until it thickens and begins to bubble.
- In a separate bowl, whisk together 4 egg yolks. Gradually add a small amount of the hot milk mixture into the egg yolks to temper them, then slowly whisk the egg yolk mixture back into the saucepan.
- Continue cooking for another 2-3 minutes, stirring constantly until the custard is thick and smooth. Remove from the heat and stir in 2 teaspoons of vanilla extract. Allow the mixture to cool to room temperature.
- Once the custard is cool, whip 1 cup of chilled heavy cream until stiff peaks form, then gently fold the whipped cream into the custard to create a smooth and airy filling.
- Assemble the Cake:
- Place one pastry layer on a serving platter. Spread the cream filling evenly over the pastry.
- Top with the second pastry layer.
- Dust with powdered sugar, if desired, for a finishing touch.
- Serve and Enjoy:
- Allow the cake to chill in the fridge for at least 1 hour before serving to set the filling.
- Slice and serve chilled for a refreshing dessert.
Servings and Timing
- Servings: 8-10
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Chill Time: 1 hour
- Total Time: 2 hours (including chilling time)
Variations
- Flavored Cream: Add a little almond extract or lemon zest to the cream filling for a unique twist.
- Fruit Topping: Add fresh berries on top of the cake before serving for a fresh contrast to the richness.
- Mini Cream Puffs: Instead of a full cake, make individual cream puffs by piping small rounds of dough and filling them with the cream.
Storage/Reheating
Store any leftover Polish Cream Puff Cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 2-3 days. The puff pastry will remain crisp, but it’s best enjoyed within a day or two. Do not freeze this dessert, as the cream filling may not maintain its texture after freezing.
FAQs
Q1: Can I use store-bought puff pastry for this recipe?
It’s recommended to make the pastry from scratch for the best texture, but store-bought puff pastry can be used as a shortcut.
Q2: How long can I store the Polish Cream Puff Cake?
The cake can be stored in the refrigerator for up to 2-3 days, but it’s best when freshly made.
Q3: Can I prepare the cream filling in advance?
Yes, you can prepare the cream filling a day in advance and store it in the refrigerator until you’re ready to assemble the cake.
Q4: How can I make this recipe gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend that is designed for baking.
Q5: Can I add chocolate to the filling?
Yes, you can melt some chocolate and fold it into the cream filling for a chocolate version of this dessert.
Q6: What’s the best way to store leftover cream puff cake?
Store leftovers in an airtight container in the fridge. The puff pastry will stay crisp, but the cake is best eaten within a few days.
Q7: Can I freeze this cake?
It is not recommended to freeze the cake due to the texture of the cream filling, but you can freeze the pastry layers before assembling.
Q8: How can I make the filling lighter?
You can fold more whipped cream into the custard filling to make it lighter and fluffier.
Q9: Can I use a different type of cream for the filling?
You can substitute mascarpone or ricotta cheese for a different flavor in the cream filling.
Q10: Can I make this cake without eggs?
This recipe relies on eggs for both the pastry and filling. While it is possible to use egg substitutes, the texture and flavor may differ from the original recipe.
Conclusion
Polish Cream Puff Cake is a showstopper dessert that's both light and indulgent. With layers of crispy pastry and smooth, creamy filling, it’s sure to be a favorite at your next gathering or celebration. The beautiful presentation and delicious flavor make it the perfect treat to impress your guests, and it’s surprisingly simple to make!
Polish Cream Puff Cake
- Total Time: 2 hours (including chilling time)
- Yield: 8 Servings
- Diet: Vegetarian
Description
Polish Cream Puff Cake is an elegant dessert featuring layers of crispy puff pastry and a rich, creamy filling. This decadent treat is easy to make yet impressive, perfect for any celebration or gathering. With a dusting of powdered sugar, it’s as beautiful as it is delicious, making it a must-try for dessert lovers.
Ingredients
For the Pastry Layers:
- 1 cup of water
- ½ cup of unsalted butter
- 1 cup of all-purpose flour
- 4 large eggs
For the Cream Filling:
- 2 cups of whole milk
- ½ cup of granulated sugar
- ¼ cup of cornstarch
- 4 large egg yolks
- 2 teaspoons of vanilla extract
- 1 cup of heavy cream, chilled
- Powdered sugar for dusting (optional)
Instructions
-
Make the Pastry Layers:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Bring 1 cup of water and ½ cup of butter to a boil in a medium saucepan. Remove from heat, stir in flour, and return to heat to dry the dough slightly.
- Add eggs one at a time, mixing well after each. Pipe into two even layers on the prepared baking sheet and bake for 25-30 minutes until golden brown. Let cool completely.
-
Prepare the Cream Filling:
- In a saucepan, combine milk, sugar, and cornstarch. Stir over medium heat until thickened. Gradually whisk egg yolks into the hot mixture, then cook until smooth.
- Stir in vanilla extract and let cool. Whip chilled heavy cream to stiff peaks and fold into the custard to create the filling.
-
Assemble the Cake:
- Place one pastry layer on a serving platter, spread with the cream filling, and top with the second pastry layer. Dust with powdered sugar.
-
Serve and Enjoy:
- Chill in the fridge for at least 1 hour before serving. Slice and serve chilled.
Notes
- Make it Ahead: Prepare the filling a day ahead and refrigerate. Assemble the cake before serving.
- Variations: Add almond extract, lemon zest, or fresh berries for a twist. You can also make mini cream puffs instead of a full cake.
- Prep Time: 25 minutes
- Cook Time: 30minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
