Description
A stunning and indulgent French-inspired dessert, this Profiterole Cake features crisp cream puffs filled with vanilla pastry cream and stacked into a dramatic tower, all held together and topped with glossy chocolate ganache. Perfect for special occasions and celebrations.
Ingredients
1/2 cup (120ml) water
1/2 cup (120ml) milk
1/2 cup (113g) unsalted butter
1/4 tsp salt
1 tsp sugar
1 cup (125g) all-purpose flour
4 large eggs
2 cups (480ml) milk
1/2 cup (100g) sugar
1/4 cup (30g) cornstarch
4 large egg yolks
2 tsp vanilla extract
2 tbsp (28g) unsalted butter
7 oz (200g) semisweet chocolate, chopped
2/3 cup (160ml) heavy cream
Powdered sugar, for dusting (optional)
Fresh berries or edible flowers (optional)
Instructions
- Preheat oven to 375°F (190°C). In a saucepan, combine water, milk, butter, salt, and sugar. Bring to a boil.
- Remove from heat and stir in flour all at once. Return to heat and stir until mixture forms a ball and pulls away from sides of the pan. Let cool slightly.
- Add eggs one at a time, beating well after each until smooth and glossy.
- Transfer dough to a piping bag fitted with a large round tip. Pipe 1-inch rounds onto a parchment-lined baking sheet. Bake for 25–30 minutes until golden and puffed. Let cool completely.
- For pastry cream, heat milk in a saucepan until almost boiling. In a bowl, whisk sugar, cornstarch, and egg yolks.
- Gradually pour hot milk into egg mixture while whisking. Return mixture to saucepan and cook over medium heat, stirring until thickened. Remove from heat, stir in vanilla and butter. Cover with plastic wrap touching the surface and chill.
- Fill cooled cream puffs with chilled pastry cream using a piping bag with a small tip.
- For ganache, place chopped chocolate in a bowl. Heat cream until simmering, then pour over chocolate. Let sit for 1–2 minutes, then stir until smooth and glossy.
- On a serving plate, arrange filled puffs in a ring to form the base. Dip tops in ganache before placing. Stack puffs in a pyramid, using ganache to hold them together.
- Drizzle remaining ganache over the top and decorate with powdered sugar, berries, or edible flowers if desired.
Notes
Prepare cream puffs and pastry cream a day in advance for easier assembly.
For variation, try chocolate or coffee pastry cream, or add liqueur for a boozy twist.
Use whipped or diplomat cream for a lighter version.
Leftovers can be refrigerated for up to 2 days but may soften.
Do not freeze the assembled cake, but unfilled puffs can be frozen and re-crisped before use.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 95mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
