Cream puff cake has a golden crust that puffs high in the pan as it bakes, which forms the perfect container for creamy custard filling. A drizzle of scratch-made chocolate ganache makes this cake pretty and gives it added richness. What makes it extra delicious? Real butter. Butter gives the ganache a beautiful shine and smooth consistency while keeping the choux batter rich and fluffy.
Pâte à choux is one my favorite classic pastry elements. It’s the base for eclairs, profiteroles, savory cheese puffs, and other delicious bites that are carefully piped on baking sheets. I’d never considered the fast and easy option of spreading an entire batch of choux pastry in a dish and baking it as a crust, but it works marvelously! It makes the fluffiest, airiest crust for this cream-filled cake that slices neatly for serving.
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