1632_CreamPuffSurpriseCake_Land1.jpg
food

Cream Puff Surprise Cake

Velvety mousse is interrupted by little bursts of cream puff YUM.

Ingredients

  • 8-inch yellow box cake, baked
  • 12 to 16 ladyfingers
  • 10 to 12 profiteroles
  • 1 box vanilla pudding
  • Food coloring, as desired
  • 12 ounces white chocolate
  • 1/3 cup water
  • 1 1/2 packets gelatin
  • 3 3/4 cups heavy cream, divided
  • Fresh berries, for garnish
  • Fresh mint, for garnish
  • White chocolate shavings, for garnish

Steps

  1. Line an 8-inch springform pan with a 1/2-inch slice of yellow cake, and place ladyfingers in a circle around the outside edge of the cake.
  2. Place profiteroles on a sheet tray. Make pudding according to package directions and tint to desired color. Fill the cream puffs and set them inside the cake pan.
  3. For the white chocolate mousse: Melt the white chocolate in a double boiler.
  4. While the chocolate is melting, pour the gelatin over the water and let it dissolve. Bring one cup of hot cream to a boil and whisk in the gelatin until smooth. Pour the gelatin mixture into the white chocolate and gently mix until incorporated. Allow to cool to room temperature.
  5. Using a stand mixer, whip the remaining heavy cream to stiff peaks. Fold the cooled white chocolate mixture into the whipped cream.
  6. Pour the mousse over the profiteroles, and set in the refrigerator for about an hour, then top with plastic wrap and allow to set for at least 8 hours or up to overnight.
  7. When set, remove from fridge, top with berries, mint and white chocolate shavings. Serve chilled.