In Photos: How To Make Cream Puff Cake
Step 1: Make The German Buttercream
In a small pot, heat the milk over low and add the vanilla bean and seeds.
In a mixing bowl, whisk together 1/2 cup sugar, cornstarch, salt, and egg yolks until smooth.
Gradually whisk the warm milk into the yolk mixture to temper, then return to the pot.
Cook over medium-low heat, whisking constantly, until the mixture thickens and reaches about 185°F.
Strain through a fine mesh sieve into a heat-safe bowl, press plastic wrap onto the surface, and chill until firm (about 2 hours). Learn how to make pastry cream here.
Whip the softened butter with the remaining 3 tablespoons of sugar until pale and fluffy (about 5 minutes).
Add the chilled pastry cream to the butter a spoonful at a time, whipping after each addition. Learn more about German buttercream.
Step 2: Make The Pate a Choux Cake Layers
Preheat oven to 425°F (220°C). Grease and line two 8-inch round cake pans with parchment.
Combine the water, butter, sugar, and salt in a saucepan and bring to a simmer.
Add flour all at once and cook, stirring, for about 5 minutes, until the dough forms a ball and a film appears on the pot.
Transfer to a bowl and beat on medium speed, adding eggs one at a time.
Divide dough between prepared pans. Smooth one and swirl the other for texture.
Bake 45–55 minutes until puffed, golden, and hollow inside.
Cool completely.
Learn more about pâte à choux here.
Step 3: Assemble
Place the flatter choux layer on your serving platter.
Spread the German buttercream evenly over it.
Top with the textured choux round and dust with powdered sugar.
Slice and serve!
