Cream Puff Gateau
Delight in the ultimate showstopper dessert with this Cream Puff Gateau, a luscious symphony of airy choux pastry, velvety vanilla pastry cream, and a rich chocolate glaze. Perfect for special occasions, this French-inspired masterpiece combines light, crispy cream puffs filled with a dreamy, whipped pastry cream, stacked into a stunning tower and drizzled with silky chocolate. Every bite delivers a delicate balance of texture and flavor, from the crisp pastry shell to the creamy, decadent filling. Ideal for wowing your guests, this recipe is a labor of love that rewards you with a dessert as beautiful as it is indulgent. Perfect for holiday tables, birthdays, or elegant tea parties, this cream puff tower is bound to make a lasting impression.
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Recipe Information
Ingredients
- 240 ml Water
- 113 g Unsalted butter
- 125 g All-purpose flour
- 1 tsp Salt
- 1 tsp Granulated sugar
- 4 large Eggs
- 500 ml Whole milk
- 1 pod Vanilla bean pod (or vanilla extract)
- 100 g Granulated sugar
- 6 large Egg yolks
- 30 g Cornstarch
- 50 g Unsalted butter
- 250 ml Heavy cream (for whipping)
- 120 g Chocolate (bittersweet or semi-sweet)
- 30 g Unsalted butter (for chocolate glaze)
Instructions
Preheat your oven to 200°C (390°F) and line two baking sheets with parchment paper.
In a medium saucepan, combine 240 ml water, 113 g unsalted butter, 1 tsp salt, and 1 tsp granulated sugar. Heat over medium-high, stirring until the butter melts and the mixture reaches a rolling boil.
Reduce heat to low and add 125 g all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 2 minutes.
Transfer the dough to a mixing bowl and let it cool for 5 minutes. Beat in the 4 eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The batter should be smooth and glossy.
Using a piping bag fitted with a large round tip, pipe 2-inch rounds onto the baking sheets, leaving at least 2 inches of space between each puff.
Bake for 20 minutes, then reduce the oven temperature to 175°C (350°F) and bake for another 10 minutes until golden and crisp. Turn off the oven, crack the door open, and allow the puffs to cool completely to avoid them collapsing.
To make the pastry cream, heat 500 ml milk with a split vanilla bean pod (or 1 tsp vanilla extract) in a saucepan over medium heat until just simmering. Remove from heat and let steep for 10 minutes (remove the pod if using).
Whisk 6 egg yolks, 100 g sugar, and 30 g cornstarch in a bowl until thick and pale. Gradually pour in the warm milk, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened (about 5 minutes). Remove from heat and stir in 50 g unsalted butter. Cover with plastic wrap pressed directly onto the surface and chill for at least 2 hours.
Whip 250 ml heavy cream to soft peaks and fold into the chilled pastry cream to lighten it.
To fill the puffs, cut them in half horizontally. Pipe or spoon the pastry cream into the bottom halves and replace the tops.
For the chocolate glaze, melt 120 g chocolate with 30 g unsalted butter in a heatproof bowl over simmering water or in the microwave in short bursts, stirring until smooth.
Stack the filled cream puffs into a pyramid shape on a serving platter, using small dollops of pastry cream as 'glue' if needed.
Drizzle the chocolate glaze over the cream puff tower, letting it cascade naturally. Chill the gateau in the fridge for at least 30 minutes before serving.
Nutrition Facts
Calories |
4801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.7 g | 457% | |
| Saturated Fat | 201.7 g | 1008% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 2665 mg | 888% | |
| Sodium | 3035 mg | 132% | |
| Total Carbohydrate | 335.9 g | 122% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 197.7 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 15.5 mcg | 78% | |
| Calcium | 1208 mg | 93% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2168 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
