Homemade puff pastry cream cake

I have made this cream puff with homemade puff pastry many times because it turns out consistent, cuts beautifully, and the taste of the cream really brings back the classic pastry shop recipe. It's not a quick dessert, but if you enjoy working with dough and like the idea of a dessert with homemade layers, it's one of the recipes I return to periodically. There are no complicated steps, just a little patience in rolling out the layers and cooling the cream.

Quick Info

Total time: approx. 4 hours (including cooling breaks)
Preparation: 1 hour (+ 1-2 hours dough cooling)
Baking: 30-40 minutes total
Servings: 15-20 pieces (tray 40x30 cm)
Difficulty: medium
Occasion: homemade dessert, cake for festive days

Ingredients

Puff pastry:
- 350 g flour
- 4 tablespoons oil
- 200 ml cold water
- 1 pinch of salt
- 250 g butter (at room temperature)
- 7 tablespoons flour (for the butter)

Cream:
- 2 l sweet milk
- 15 egg yolks
- 1 tablespoon vanilla extract
- 400 g sugar
- 1 packet vanilla pudding
- 80 g flour
- 80 g starch
- 5 packets vanilla sugar

Decoration:
- powdered sugar

Preparation method

1. Dough for layers:
In a bowl, I put 350 g flour, 4 tablespoons of oil, 200 ml cold water, and a pinch of salt. I kneaded quickly until I had an elastic, soft, but non-sticky dough. I divided it into two pieces as evenly as possible.

2. Butter paste:
I left the butter at room temperature (250 g) to soften. I mixed it with the 7 tablespoons of flour until I had a smooth paste.

3. Rolling and filling the layers:
I rolled out each piece of dough on a lightly floured surface as thinly as I could. On each layer, I spread half of the butter paste and leveled it with a spatula. I rolled each layer tightly, like a log.

4. Cooling the rolls:
I placed the two rolls in the refrigerator, directly on a plate or tray, for 1-2 hours. This helps keep the butter from leaking during baking.

5. Baking the layers:
After the rolls had cooled, I rolled out the first piece on parchment paper until it covered the 40x30 cm tray. I baked it in a preheated oven at medium heat until it was slightly golden (about 15-20 minutes, depending on the oven). The layer should be baked but not too crispy.

I rolled out the second layer the same way, but this time I cut it into suitable pieces (while still raw), because after baking they become crunchier and are placed as "lids" over the cream. I placed the pieces in the tray and baked them the same way.

6. Vanilla cream:
I put the milk (2 liters), sugar (400 g), and vanilla extract in a pot and heated them without boiling. Separately, I whisked the egg yolks with a pinch of salt, then added the flour, starch, pudding packet, and 3-4 tablespoons of milk (from the 2 liters) to obtain a fluid mixture without lumps.

When the milk was warm enough, I poured it slowly over the egg mixture, stirring continuously. I put everything back in the pot on low heat and stirred constantly. The cream should thicken clearly, like a firm pudding. Finally, I added the vanilla sugar, mixed it, and let the cream cool to room temperature, with plastic wrap pressed against the surface (if you want to avoid a skin).

7. Assembly:
On the first baked layer, I spread the cooled cream. I arranged the baked puff pastry pieces on top like a mosaic.

8. Cooling:
I placed the tray in the refrigerator overnight to firm up the cream and allow the cake to be cut beautifully.

9. Serving:
The next day, before serving, I dusted the surface with powdered sugar. It is cut according to the shape of the pieces on top.

Why I make the recipe often

It is a cream puff that I can prepare without relying on store-bought layers. The puff pastry turns out consistent, and the cream remains stable when cut. It is suitable for large servings, and the cake keeps well in the refrigerator for several days.

Tips and variations

Tips

- The butter should be soft but not melted for the flour paste.
- It is important for the rolls to stay cool; otherwise, the layers will be hard to roll out, and the butter may leak from the dough.
- When baking the layer cut into pieces, do not stick them together so they don't stick during baking.
- The cream must be stirred continuously on the heat; otherwise, it may stick to the bottom of the pot.

Substitutions

- I do not recommend margarine or other fats instead of butter; the taste and texture will not be the same.
- If you do not have a pudding packet, it can be omitted, but the cream will be slightly less flavorful without that specific taste.

Variations

- Other extracts (like lemon, almond) can also be used, but the result will not be a classic cream puff.
- If you want a less sweet taste, you can reduce the sugar in the cream by 50-100 g, to taste.

Serving ideas

- The cake is served cold, directly from the refrigerator.
- It can be cut into squares or rectangles.
- Powdered sugar should not be missing from the top.

Frequently asked questions

Can I prepare the layers a day in advance?
Yes, the layers can be baked a day in advance and assembled the next day. They keep well wrapped in plastic or in a bag.

What should I do if the cream has lumps?
If lumps appear, the hot cream can be passed through a sieve or quickly blended with an immersion blender.

Can the cream puff be frozen?
I do not recommend freezing; the layers lose their texture, and the cream changes consistency.

Is the cream very thick? Is that normal?
Yes, the cream should be firm to hold well between the layers. If it seems too liquid, let it cook a bit longer and stir well.

Can I halve the quantities?
Yes, you can make half the recipe in a smaller tray. Reduce the baking time proportionally.

Nutritional values

Estimate for one serving (out of 20 pieces):
Calories: 350-400 kcal
Protein: 7-8 g
Fat: 18-20 g
Carbohydrates: 40-45 g

Values are approximate and may vary depending on the thickness of the layers and the portion of cream. It is a rich dessert with many eggs, butter, and sugar.

Storage and reheating

It keeps well in the refrigerator, in a covered tray or box, for 3-4 days. I do not recommend reheating – it should be consumed cold. The layers may lose their crunch after 2-3 days, but the cake remains stable when cut.

 Ingredients: Puff pastry: 350 g flour, 4 tablespoons oil, 200 ml cold water, 1 pinch of salt, 250 g butter + 7 tablespoons of flour. Cream: 2 l sweet milk, 15 egg yolks, 1 tablespoon vanilla extract, 400 g sugar, 1 packet vanilla pudding, 80 g flour, 80 g starch, 5 packets vanilla sugar, powdered sugar for decoration.

 Tags:  creams cream cake