Table of Contents
This Cream Puff Cake is perfect for summer picnics. A new way to eat a cream puff! Preheat oven to 400 degrees Fahrenheit. In a heavy saucepan, heat butter and water to boiling over medium-high heat. Add the flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan.
In a large bowl, whisk together the instant pudding and milk. Set aside. In the bowl of stand mixer, beat the cream cheese 3-4 minutes until it is smooth. Then mix in the prepared pudding mix. Beat 3-4 minutes until smooth. Spread the cream cheese and pudding mixture into an even layer on the cooled crust. Then top with a layer of whipped topping.
Add the second egg and do the same. Scrape down the bowl and mix until fluffy on medium speed, about 30 seconds. Pour the batter into the prepared pans and give each one a couple of solid taps on the countertop to release any air bubbles. Transfer the pans to the preheated oven.
In a medium saucepan, bring the water to a boil. Then add the butter and bring to a boil again. Remove from heat and stir in the flour and salt until it is just combined and forms a ball. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Add one egg at a time, mixing thoroughly between each addition.
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