Thursday, February 14, 2013

Cooking lesson: Cream Puff Cake

Every year I like to make a fun Valentine's treat for my family.  This year I decided to make my own version of a Cream Puff Cake from the Cake Boss show.  My version uses pastry, yellow cake, chocolate ganache, strawberries and a cream cheese filling.  It's a little time intense to make, but delicious!
Cream Puff Cake
1 sheet puff pastry, baked
1 yellow cake mix + ingredients to prepare
12 oz. semi-sweet chocolate chips
1 cup heavy cream
8 oz. cream cheese, softened
2 cubes butter, softened
2 lbs. powdered sugar
3 tsp. vanilla, divided
2-3 Tbsp. milk
16 oz. strawberries
3-4 kiwis, sliced
1 package mini cream puffs

Prepare cake mix according to directions.  Place half the batter in an 8 or 9-inch square pan.  Bake according to package directions.  Allow to cool completely.

Ganache: Place chocolate chips in medium glass or metal bowl.  Over medium heat, bring cream to a boil in small saucepan.  Remove from heat and pour over chocolate.  Stir until chocolate is melted and mixture is smooth.  Allow to cool to room temperature.

Cream cheese filling: Using electric mixer, combine cream cheese and 1 stick of butter.  When creamy, add 4 cups powdered sugar and 2 tsp. vanilla.  Mix until smooth and fluffy. Place into pastry bag with large tip and set aside.

Buttercream: In another large bowl, cream other stick of butter.  Add remaining tsp vanilla, 4-5 cups powdered sugar and 2 Tbsp. milk.  Mix well.  If needed, add extra milk to reach spreading consistency.  Set aside.

Slice 4-5 strawberries.  Set aside.  Using a potato masher, smash 5-6 strawberries in small bowl.  Set aside.

To assemble cake: slice puff pastry horizontally to create two square pieces.  Place one piece, cut side down, on serving platter.  Using pastry bag, cover with cream cheese filling.  Top with sliced strawberries.  Top with cake layer.  Pipe filling around top of cake.  Place pureed strawberries inside filling line.  Spread about 1/4 cup of ganache over strawberries.  Place pastry layer, cut side down, on top of strawberry and ganache filling.

Frost with buttercream.  Place cream puffs around cake edges.  Pipe fancy edges, if desired.  Spread ganache on cake top.  Decorate with strawberries and kiwi slices.  Drizzle ganache over everything.  Refrigerate until serving.

If you try it, please let me know what you think.

1 comment:

Tiana Thorum said...

I'm having a hard time understanding all of your instructions. I think you should put up pictures showing the steps!