Cream Puff Dessert

This Cream Puff Dessert is a simple, yet elegant dessert everyone seems to love. With a cream puff base, a homemade pudding filling and whipped cream on top, it’s great on it’s own or with a drizzle of chocolate on top!

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This post is sponsored by Iowa Egg Council,
but all opinions and text are my own!

Have you ever had homemade cream puffs??  They’re incredibly delicious – a classic French dessert with a fluffy pastry and a sweet and creamy filling.  Making individual cream puff shells with pâte à choux can be intimidating (you’ve gotta use a pastry bag and perfect the piping technique), but making this 9×13-inch dessert makes it a cinch!

Some call this Cream Puff Dessert and some call it Cream Puff Cake…but whatever you call it, it’s sure to be a huge hit!  Eggs play a huge role in any cream puff recipe.  Not only are they essential in creating a soft, moist and fluffy pastry, but they’re also key in making a great pudding.

Growing up in Iowa, I always knew it was a state known for miles upon miles of corn fields and countless pigs.  But I recently learned Iowa is also #1 in the country for egg production!  It’s pretty incredible what Iowa egg farmers are doing to continuously supply Americans with a high-quality, inexpensive protein that’s SO versatile!  

Ingredients Needed (amounts in recipe card below)

• Eggs – You’ll need a total of 8 large eggs for this recipe (some will go in the cream puff layer and some in the pudding)
• Butter – You’ll also need butter for both layers.
• All-Purpose Flour
• Sugar
• Cornstarch
• Salt
• Milk – 2% or whole milk is my preference when making a pudding dessert!
• Cream Cheese – To get the right texture, I recommend using a full-fat cream cheese OR 1/3 less fat neufchâtel.  I don’t recommend fat-free cream cheese.
• Vanilla Extract 
• Whipped Topping – aka Cool Whip!  You can also opt to make your own using heavy cream.

How to Make Cream Puff Dessert

Making this dessert really has two steps.  First, the cream puff base layer and second, the homemade pudding filling.  You’ll start with the cream puff “crust!”

Make the Cream Puff Layer

You’ll begin by adding water and butter to a saucepan and bringing the mixture to a boil.  

Then, remove it from the heat and stir in the flour with a wooden spoon.  At this point, it’ll be a sticky ball of dough. 

Let the dough rest for 5 minutes to cool so you don’t cook the eggs when they’re added.

Add the eggs all at once and whisk until a smooth batter forms.

Pour the cream puff pastry into a greased 9×13-inch glass baking dish and spread to an even layer on the bottom of the pan.

Bake in a preheated oven for 20 minutes or until golden brown.  You’ll notice that the pastry will rise up the sides of the dish creating a “shell” around the edge of the pan.  This is how it should look!  Let it cool to room temperature.

Make the Filling

Now it’s time to make the deliciously rich vanilla pastry cream!  It’s essentially a homemade pudding with cream cheese added….and it’s SO good!  I love making this homemade filling, but it’s also really great using an instant pudding mix (and less work!).  See notes in the recipe card for details.

Start by whisking together the sugar, cornstarch and salt in a large saucepan.  Then, whisk in the cold milk.

Place the saucepan over medium-low heat and whisk frequently until the mixture has thickened and remove from the heat.

Add the egg yolks in a mixing bowl.  What we are going to do now is “temper” the eggs.  Pour a little bit of the hot mixture into the egg yolks and whisk it together right away.  Then, you’ll pour the egg mixture into the large saucepan with the rest of the pudding as you continue to stir.

Place the pan over medium heat and whisk frequently as it comes back to a boil.  Once it has, remove from the heat.

Add the butter, vanilla and softened cream cheese and stir until smooth.

Cover the pudding with plastic wrap (press it right onto the pudding so it doesn’t create a film) and refrigerate for an hour.

Layer it Up!

Give the pudding a quick stir and pour it into the shell.

Cover and refrigerate for 4-6 hours so the pudding has a chance to set up. Spread the whipped topping over the pudding mixture, cut into squares and serve!

How to Garnish the Layered Cream Puff Cake

Growing up, my mom always drizzled the top with chocolate and created a pretty design (see photo above!).  You could also use a chocolate ganache or sprinkle with chocolate chips for a little crunch.

Serve individual slices with fresh fruit, like sliced strawberries, blueberries and raspberries for a pretty and delicious garnish.  Take it over the top with a sprinkle of powdered sugar and a sprig of mint and you’re sure to impress!

How to Store Leftover Cream Puff Dessert

You can either cover the baking dish with a tight-fitting lid or plastic wrap or transfer the remaining slices to an airtight container.  Stop in the fridge for 3-5 days.

Other Layered Desserts I Love